tablespoons olive oil
1/2 cup minced yellow onion
2 packages frozen spinach, thawed and squeezed dry
Two 1-pound pork tenderloins
5 ounces feta cheese, crumbled
1 cup dry white wine
1 cup low-salt chicken broth
Kitchen string
Salt (preferably kosher or sea salt) and freshly ground pepper
Preheat the oven to 350°F.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté for a couple of minutes until the moisture evaporates. Remove from heat and let cool.
Cut through each pork tenderloin lengthwise to within ½-inch of cutting all the way through. Open up the pork like a book and pound out each side until it’s about ¼-inch thick. Distribute the spinach over each tenderloin and top with the cheese. Roll each tenderloin jelly-roll style from the long side, and tie with string in 5 places. Season the outside of each tenderloin withsalt & pepper. Let stand 30 minutes.
Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes. Transfer the tenderloins to a platter; cover loosely with foil. Place the same skillet over medium heat, and add the wine and broth. Boil until the sauce thickens, scraping up browned bits, about 10 minutes. Season with salt and pepper. To serve, remove strings from the pork and cut into 1/2-inch-thick slices. Spoon the sauce over the pork.
Mmmm... this looks/sounds amazing!
ReplyDeleteThat looks divine! I'm going to have to give it a try.
ReplyDeleteOh Joelen, that looks FANTASTIC! I might have to try that as part of our Valentine's menu. Well, if I can wait that long :)
ReplyDeleteLooks great, I'll have to add that to my repertoire of stuffed pork!
ReplyDeleteLooks fantastic. I love feta!
ReplyDeleteOh wow that looks amazing!!!!
ReplyDeleteWow, that looks great. I also love stuffed pork.
ReplyDeleteThat looks incredible!
ReplyDeleteI just bought a two-pack of tenderloins and this recipes looks great to try with one of them. We are having the other tonight, served in our usual way, which is a marinade of sesame oil, garlic and soy sauce.
ReplyDeleteI've never tried stuffing a tenderloin before: definitely will do now. Looks great!
ReplyDeleteYUM!! That's going on my short list of things to make!
ReplyDeleteI love stuffing pork tenderloin, too. This combo is great!
ReplyDeleteOh yum! What time is dinner?
ReplyDeleteI've been needing a recipe for the porkloin that's in our freezer. This sounds so tasty!
ReplyDeleteI had a pork tenderloin I needed to dress up for some unexpected dinner guests. This recipe was fantastic and received rave reviews. Thanks for sharing!
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