Mediterranean Stuffed Pork Tenderloin
Ingredients
1.5-2lb Pork Tenderloin, room temperature
Filling
1 tablespoon olive oil
8 cloves of garlic
8 cups fresh packed baby spinach
8 pieces of sundried tomatoes in olive oil, chopped
5 ounces barrel aged feta, chopped
a pinch of salt and a pinch of red pepper flakes
Pork seasoning
3 tablespoons olive oil
1/4 cup balsamic vinegar
zest of one lemon
juice of half a lemon
1 tablespoon Dijon mustard
kosher salt, black pepper & rosemary (use your judgement)
Preheat oven to 375 degrees. Heat oil over a large skillet on medium heat. Add garlic, red pepper flakes.. cook for about 1 minute. Add spinach and cook down. Put the spinach in a strainer and push with a fork to release excess water. Add to a bowl and allow to cool. When cool add in the chopped feta and sundried tomatoes, mix together well. Set aside.
In a bowl combine the pork seasoning mixture: oil, vinegar, lemon, mustard, salt, pepper and rosemary.
Slice pork tenderloin down the middle, lengthwise while leaving half an inch of pork on the intact side. Smother the inside of the pork open fold with the seasoning mixture. Spread the inside the of the pork with the spinach mixture.
Tie the tenderloin in multiple places using butchers string. Smear all sides with the rest of the seasoning mixture.
Place tenderloin in a roasting pan and cook for about 30-40 minutes, or until pork is cooked.
Cut string and slice pork into thick slices. Serve with side of your choice.
