Stuffed Pork Tenderloin

Difficulty: Medium







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    • 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


  1. Preheat the oven to 375 degrees.
  2. Heat 2 Tbsp. of olive oil in a large skillet over medium heat.
  3. Sauté about five minutes until translucent.
  4. Add the spinach and sauté until it is wilted down. Add the garlic powder, onion powder and oregano. Mix for about 2 more minutes.
  5. Remove from heat and let cool.
  6. In a separate, smaller sauté pan, cook the pine nuts over medium heat until they begin to brown.
  7. Remove from heat and reserve.
  8. Cut through pork tenderloin lengthwise.
  9. Using a meat mallet, pound the tenderloin until it’s about ¼-inch thick.
  10. Distribute the spinach and onion mixture over tenderloin. Top with the cheese and pine nuts.
  11. Roll tenderloin from the long side, and tie with string so it holds its shape.
  12. I use about 4-5 ties to make sure it stays in place.
  13. Pack the remaining filling into the sides.
  14. Heat the remaining olive oil in the same skillet as the onion mixture was made over medium-high heat.
  15. Add tenderloin and let it sear on all sides for about 8 minutes total.
  16. As you rotate the tenderloin, sprinkle with salt and pepper.
  17. Place the skillet in oven.
  18. Roast the pork until a thermometer inserted into thickest part registers 150 degrees, about 30 minutes.
  19. Remove from oven and cover with foil to let the juices re-distribute.
  20. Remove strings from the pork and cut into 1-inch slices.
  21. Enjoy!