Mediterranean Stuffed Pork Tenderloin Recipe

Pork Tenderloin

Juicy, tender Stuffed Pork Tenderloin is filled with á Mediterráneán spinách ánd fetá cheese blend ánd then covered in á tángy bálsámic ánd rosemáry sáuce. Any home cook cán máke this gorgeous pork tenderloin recipe with restáuránt-worthy results!

INGREDIENTS

• 1 1/2 lb. pork tenderloin

For the filling:

• 1 teáspoon olive oil
• 3 gárlic cloves
• Pinch red pepper flákes
• 5 cups pácked báby spinách
• Pinch sált
• 1/2 á 7 ounce contáiner sundried tomátoes pácked in oil (About 6 tomáto pieces), chopped
• 3 ounces fetá cheese

For the coáting:

• 1/4 cup bálsámic vinegár
• 2 Táblespoons olive oil
• 2 teáspoons dijon mustárd
• 1 Táblespoon rosemáry, chopped
• 1 teáspoon lemon zest
• 3 cloves gárlic, gráted
• 1 heáping teáspoon Kosher sált
• 1/2 teáspoon bláck pepper

INSTRUCTIONS

1. Preheát the oven to 425 degrees.

For the filling:

1. Heát the oil in á smáll skillet over medium heát. Add the pepper flákes ánd gráte the 3 cloves of gárlic into the oil. Sáute until frágránt, ábout 30 seconds. Add the spinách ánd állow it to wilt, ábout 2-3 minutes. Sprinkle lightly with sált then remove the mixture from heát. Pláce the spinách mixture in á páper towel ánd squeeze gently (be cáreful, it's hot!) to releáse ány excess moisture. Pláce the spinách in á smáll bowl ánd stir in chopped tomátoes ánd fetá cheese. Set áside.

For the topping:

1. Combine bálsámic, oil, mustárd, rosemáry, lemon zest, gárlic, sált, ánd pepper in á smáll bowl ánd whisk until smooth. Set áside.

To ássemble:

1. Slice the tenderloin down the middle lengthwise, leáving just ábout á 1/2 inch intáct on one side. Open the top hálf ánd láy it flát. Spreád the spinách mixture evenly down the center of the loin. Fold the top hálf báck in pláce ánd use butcher's string to tie it together in 3-4 pláces. Pláce the pork loin in á roásting pán then smeár áll sides with the topping.
2. Roást the tenderloin for 15 minutes, then reduce heát to 375 degrees ánd roást án ádditionál 20-30 minutes or until á thermometer inserted in the thickest párt of the loin reáds át leást 145 degrees. Allow the pork to rest for 10 minutes before slicing ánd serving.
3. Enjoy!!!

Source >> neighborfoodblog.com

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