Stuffed Pork Tenderloin
- 3 lb. Pork loin, rinsed and dried
- 2 Tbsp. olive oil
- 5 oz. fresh spinach
- 1 large yellow onion, chopped
- ½ cup pine nuts, toasted
- 6 oz. Feta cheese, crumbled
- ½ Tbsp. garlic powder
- ½ Tbsp. onion powder
- ½ Tbsp. oregano
- Salt and pepper
- Kitchen twine
- Preheat the oven to 375 degrees.
- Heat 2 Tbsp. of olive oil in a large skillet over medium heat.
- Sauté about five minutes until translucent.
- Add the spinach and sauté until it is wilted down. Add the garlic powder, onion powder and oregano. Mix for about 2 more minutes.
- Remove from heat and let cool.
- In a separate, smaller sauté pan, cook the pine nuts over medium heat until they begin to brown.
- Remove from heat and reserve.
- Cut through pork tenderloin lengthwise.
- Using a meat mallet, pound the tenderloin until it’s about ¼-inch thick.
- Distribute the spinach and onion mixture over tenderloin. Top with the cheese and pine nuts.
- Roll tenderloin from the long side, and tie with string so it holds its shape.
- I use about 4-5 ties to make sure it stays in place.
- Pack the remaining filling into the sides.
- Heat the remaining olive oil in the same skillet as the onion mixture was made over medium-high heat.
- Add tenderloin and let it sear on all sides for about 8 minutes total.
- As you rotate the tenderloin, sprinkle with salt and pepper.
- Place the skillet in oven.
- Roast the pork until a thermometer inserted into thickest part registers 150 degrees, about 30 minutes.
- Remove from oven and cover with foil to let the juices re-distribute.
- Remove strings from the pork and cut into 1-inch slices.