Pork tenderloin is a versatile cut of meat that can be prepared in many different ways. Stuffing the tenderloin with flavorful ingredients is a great way to add some extra pizzazz to this already delicious cut of meat. In this recipe, we will be stuffing the pork tenderloin with spinach, sun-dried tomatoes, and feta cheese.
Growing up, my mom would make stuffed pork tenderloin for special occasions like birthdays or holidays. It was always a hit with our family. Now, as an adult, I like to make this recipe for dinner parties or when I'm hosting a family gathering. It's a great way to impress your guests with minimal effort.
- 1 pork tenderloin (about 1 pound)
- 2 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Toothpicks or kitchen twine
- Preheat the oven to 375°F.
- Butterfly the pork tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through.
- Open the tenderloin like a book and pound it with a meat mallet until it's an even thickness.
- In a pan, sauté the spinach with the garlic and olive oil until it's wilted.
- Lay the spinach on the tenderloin, leaving a small border around the edges.
- Sprinkle the sun-dried tomatoes, feta cheese, oregano, salt, and pepper on top of the spinach.
- Roll the tenderloin tightly, making sure the stuffing stays inside.
- Secure the roll with toothpicks or kitchen twine.
- Place the tenderloin in a baking dish and bake for 25-30 minutes or until the internal temperature reaches 145°F.
- Let the tenderloin rest for 5 minutes before slicing and serving.
This stuffed pork tenderloin is perfect for a special occasion or dinner party. It pairs well with roasted potatoes and a simple salad. You could also serve it with some roasted vegetables like carrots, asparagus, or green beans. Don't forget a nice glass of red wine to really round out the meal.