Spinach & Feta Stuffed Pork Tenderloins

For dinner tonight, I had some pork tenderloin to play with. My preferred way to use pork tenderloin is to stuff it with a mixture of vegetables, herbs, seasonings, etc. With some spinach & feta on hand, I made the following recipe and served it with roasted potatoes and a light salad.

Spinach & Feta Stuffed Pork Tenderloin
serves 3
recipe from Made in Napa Valley

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.

Weight Watchers Point Value = 6 points per serving

16 comments

EJacksFebruary 4, 2009 at 9:29 AM
Mmmm... this looks/sounds amazing!
TraceyFebruary 4, 2009 at 9:30 AM
That looks divine! I'm going to have to give it a try.
Molly JeanFebruary 4, 2009 at 9:31 AM
Oh Joelen, that looks FANTASTIC! I might have to try that as part of our Valentine's menu. Well, if I can wait that long :)
melslattFebruary 4, 2009 at 9:34 AM
Looks great, I'll have to add that to my repertoire of stuffed pork!
MelissaFebruary 4, 2009 at 9:51 AM
Looks fantastic. I love feta!
Kristen616February 4, 2009 at 9:58 AM
Oh wow that looks amazing!!!!
AnonymousFebruary 4, 2009 at 10:12 AM
Wow, that looks great. I also love stuffed pork.
LynseyFebruary 4, 2009 at 10:12 AM
That looks incredible!
KatieFebruary 4, 2009 at 12:31 PM
I 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.
[eatingclub] vancouver || jsFebruary 4, 2009 at 12:46 PM
I've never tried stuffing a tenderloin before: definitely will do now. Looks great!
SpryteFebruary 4, 2009 at 1:52 PM
YUM!! That's going on my short list of things to make!
ellyFebruary 4, 2009 at 2:16 PM
I love stuffing pork tenderloin, too. This combo is great!
PsychgradFebruary 4, 2009 at 4:28 PM
Oh yum! What time is dinner?
MitziFebruary 10, 2009 at 10:49 PM
I've been needing a recipe for the porkloin that's in our freezer. This sounds so tasty!
Eating DeliciouslyAugust 8, 2011 at 11:18 AM
I 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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Spinach & Feta Stuffed Pork Tenderloins

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