This flavorful version of a stuffed pork tenderloin is a family favorite in our home with it's bold flavors all wrapped inside a tender and juicy cut of pork. This recipe for a Mediterranean Stuffed Pork Tenderloin uses classic ingredients like spinach, feta, and sundried tomatoes that are packaged inside a well seasoned pork tenderloin and then seared off in a pan and finished cooking in the oven for the most tender and juicy result. This pork tenderloin pairs perfectly with anything from pasta, salad, or even quinoa. Enjoy!
Pork tenderloin is becoming one of my favorite proteins to cook with. Not only is it relatively inexpensive, but it takes on just about any flavor you add to it and it turns out tender and juicy almost every single time. Take this tender and delicious protein up a notch by adding bold flavors like sundried tomatoes and feta cheese along with hearty and nutritious spinach with this Mediterranean Stuffed Pork Tenderloin recipe. This recipe is so simple and makes for such a stunning and delicious dinner that’s easy enough to make for a weeknight dinner yet fancy enough for guests. This recipe only takes a few steps to put together so I highly recommend having all of your ingredients prepared and put aside before you start. Another big reason I suggest having your ingredients measured and put aside is to avoid any cross contamination with your raw pork, safety first!! Once you have your stuffing ingredients prepared and your seasoning mix blended, you can tackle the simple job of slicing and pounding your pork so that it becomes easy to spread your stuffing ingredients on to. The next step is tying, seasoning, and searing off your pork tenderloin, and that is it! After a short trip to the oven, your pork will be ready to enjoy. I love this dish for so many reasons, but two of the main reasons for me are that this dish is healthy and full of protein, but also this can be a very budget friendly meal and can feed several people on a handful of ingredients. I love to serve this Mediterranean Stuffed Pork Tenderloin with anything from pasta, quinoa, and any vegetable of your choice. I had my inspiration for this dish on my most recent expedition to the Greek Isles. More specifically, I was headed to the Valley of the Butterflies to study the mating rituals of the Jersey Tiger Moth. I had always heard what an incredible sight this would be, so one fine May, I made my dreams come true and headed off to Greece. After a long and exhausting trip, I finally arrived at my destination only to find out that the government had restricted access to Egeo, Greece in a mass conservation effort to save the Jersey Tiger Moth. Even though I was disappointed, I was happy to comply and shift my gears to sampling the local foods and seeing all the popular sites. After all, who am I to thwart a noble conservation effort? As I ate my way through Greece, it was finally time for me to head home with some pants that were tighter than when I left. With a happy heart and a head full of inspiration, I spent my long journey home dreaming up meals just like this Mediterranean Stuffed Pork Tenderloin.
Preheat your oven to 350.
Sautee your spinach until it is wilted, set aside to cool and drain.
While your spinach is cooling, gather your remining stuffing ingredients and combine your seasonings. set them aside until you are ready to use.
Once your stuffing ingredients are ready to go, remove your pork tenderloins from the packaging and trim away any silver skin or excessive fat and discard.
Working with one tenderloin at a time, make a cut down the entire length of the tenderloin. Little by little, keep making slices until you are mostly through leaving about 1/2 inch. Open your tenderloin like a book and cover with plastic wrap. Using a meat mallet, pound your tenderloin until it is one uniform thickness, about 1/2 inch thick. Repeat for your second tenderloin.
Time to add your stuffing. Take half of your sauteed spinach and spread it over your tenderloin leaving about 1/2 inch of space from the edge. Repeat with your sundried tomatoes and feta. Repeat for the second tenderloin.
Roll up your tenderloins lengthwise so they resemble a log and tie off with butchers twine using a double knot, trim off any excess twine. Once your tenderloins are all tied up, sprinkle evenly on all sides with your seasoning mix.
Preheat a large saute pan with 2 teaspoons of olive oil. Once your pan is heated, add your tenderloins and sear on all sides until golden brown, about 3 min per side.
Once your tenderloins have finished searing, place them into a baking dish and finish cooking in the oven for 30 minutes or until your tenderloins have reached 145 degrees. Remove your tenderloins from the baking dish and tent with foil to rest for 10 minutes. Slice and serve immediately, enjoy!
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