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Pork Tenderloin Stuffed With Spinach And Feta Recipe

Ingredients

How to make it

  • Butterfly the tenderloins by slicing them down the center. Be sure not to cut through the meat.
  • Cover them with plastic wrap and pound them out until they're as thin as you can make them, about 1/2" thick
  • Season with salt and pepper
  • Drizzle olive oil and balsamic
  • Layer the spinach and feta
  • Carefully roll them, tucking the ends in as you roll
  • Tie them with twine at 2" intervals
  • Heat the remaining olive oil at medium high in a large skillet
  • Rub garlic powder and celery seed on top of the tenderloin
  • When ready, sear the pork on all sides, about 10 minutes
  • Preheat oven to 400 while you're searing
  • When seared, remove the pork from the pan and deglaze with the wine, scraping all the delicious flavor off the bottom of the pan
  • Cook the wine down for a minute and put the tenderloins back in the pan
  • Place in oven and cook for about 35 minutes
  • Let it rest for about 5 - 10 minutes before slicing
  • Top with wine sauce from the pan
  • Serve with your favorite sides
  • Enjoy!

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The Cook

pkusmc Kalispell, MT

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