MEDITERRANEAN STUFFED PORK TENDERLOIN

Prep Time: 25 mins | Cook Time: 45 mins | Total Time: 1 hr 10 mins | Yield: 4

This Mediterranean Stuffed Pork Tenderloin is one of the best I’ve made in years! Juicy tenderloin stuffed with feta, spinach, and sundried tomatoes. To top it all off, the tenderloin is glazed with an impressively rich and tangy balsamic rosemary glaze.

INGREDIENTS

1 1/2 pounds of pork tenderloin

Filling:

Pinch red pepper flakes

1 tsp olive oil

3 garlic cloves

5 c. packed baby spinach

3 oz. feta cheese

Pinch salt

1/2 a 7 oz. container sundried tomatoes packed in oil (about 6 tomato pieces), chopped

Coating:

2 tbsp olive oil

1/4 c. balsamic vinegar

2 tsp Dijon mustard

1 tsp lemon zest

1 tbsp rosemary, chopped

3 cloves garlic, grated

1/2 tsp black pepper

1 heaping teaspoon Kosher salt

HOW TO MAKE MEDITERRANEAN STUFFED PORK TENDERLOIN

Prepare the oven. Preheat it to 425 degrees.

To make the filling, heat the oil in a small skillet on medium heat. Once hot, add the pepper flakes and grate 3 cloves of garlic. Saute for about 30 seconds until aromatic. Next, add the spinach and continue to cook for 2 to 3 minutes until wilted.

Lightly season with salt, then take the mixture off the heat. In a paper towel, place the spinach mixture and gently squeeze to release the moisture. In a small bowl, transfer the spinach. Add the chopped tomatoes and feta cheese. Stir well and set aside.

In a small bowl, whisk the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper until smooth. Set aside.

To assemble, start by slicing the tenderloin down the middle lengthwise, making sure to leave just about half an inch intact on one side. Then, open the top half and lay it flat. Evenly down the center of the loin, spread the spinach mixture. In place, fold the top half back and tie using a butcher’s string in 3-4 places. In a roasting pan, place the pork loin. On all sides, smear the topping.

Place in the preheated oven and roast for 15 minutes. After 15 minutes, adjust the oven temperature to 375 degrees and roast the tenderloin for another 20-30 minutes until the internal temperature of the thickest part reaches at least 145 degrees.

Remove from the oven when done and let the pork rest for 10 minutes.

Slice and serve. Enjoy!

Nutrition Facts:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 463 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 143mg Carbohydrates: 13g Fiber: 3g Sugar: 3g Protein: 50g

• Save

MEDITERRANEAN STUFFED PORK TENDERLOIN

This Mediterranean Stuffed Pork Tenderloin is one of the best I've made in years! Juicy tenderloin stuffed with feta, spinach, and sundried tomatoes. To top it all off, the tenderloin is glazed with an impressively rich and tangy balsamic rosemary glaze.

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Course Main Course

Cuisine Mediterranean

Servings 4 people

Calories 463 kcal

Ingredients

  

• 1 1/2 pounds of pork tenderloin
• Filling:
• Pinch red pepper flakes
• 1 tsp olive oil
• 3 garlic cloves
• 5 c. packed baby spinach
• 3 oz. feta cheese
• Pinch salt
• 1/2 a 7 oz. container sundried tomatoes packed in oil about 6 tomato pieces, chopped
• Coating:
• 2 tbsp olive oil
• 1/4 c. balsamic vinegar
• 2 tsp Dijon mustard
• 1 tsp lemon zest
• 1 tbsp rosemary chopped
• 3 cloves garlic grated
• 1/2 tsp black pepper
• 1 heaping teaspoon Kosher salt

Instructions

 

• Prepare the oven. Preheat it to 425 degrees.
• To make the filling, heat the oil in a small skillet on medium heat. Once hot, add the pepper flakes and grate 3 cloves of garlic. Saute for about 30 seconds until aromatic. Next, add the spinach and continue to cook for 2 to 3 minutes until wilted.
• Lightly season with salt, then take the mixture off the heat. In a paper towel, place the spinach mixture and gently squeeze to release the moisture. In a small bowl, transfer the spinach. Add the chopped tomatoes and feta cheese. Stir well and set aside.
• In a small bowl, whisk the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper until smooth. Set aside.
• To assemble, start by slicing the tenderloin down the middle lengthwise, making sure to leave just about half an inch intact on one side. Then, open the top half and lay it flat. Evenly down the center of the loin, spread the spinach mixture. In place, fold the top half back and tie using a butcher's string in 3-4 places. In a roasting pan, place the pork loin. On all sides, smear the topping.
• Place in the preheated oven and roast for 15 minutes. After 15 minutes, adjust the oven temperature to 375 degrees and roast the tenderloin for another 20-30 minutes until the internal temperature of the thickest part reaches at least 145 degrees.
• Remove from the oven when done and let the pork rest for 10 minutes.
• Slice and serve. Enjoy!