One of the only ways I can get my son to eat pork is stuffing it with feta and spinach. I’ve been making this for years. One of my best memories with this pork dish is my husband’s late grandfather sitting at our dinner table asking for more. It warms my heart knowing that he really enjoyed something I made. There are several steps in making stuffed pork tenderloin and I’ll do my best to walk you through it. This is one of those meals that I don’t have a recipe for it. I’ve just made it and never thought about how much goes into it. It’s fun trying to figure those things out.
First thing you want to do is take the silver skin off the tenderloin. You will find it in the thicker part of the loin. Take your knife and run it under the silver skin till it’s gone. Next you will want to butterfly the tenderloin. Run your knife lengthwise down the loin, being sure not to cut all the way through. Flatten it out, you might need to make a few more cuts till the meat is flat and even. Season with Salt and pepper.
Place the sautéed spinach and feta on the tenderloin.
With kitchen twine you want to close the tenderloin around the filling. There are several ways to do this and there isn’t one right way. The main goal is to keep the yummy filling in. The easiest way is to cut individual pieces of twine and tie it down the tenderloin. After the tenderloin is tied up, you will brown them in a pan and then finish it off in the oven and serve with a wine sauce.
Stuffed Pork Tenderloin:
- 1 package pork tenderloin (usually has 2 tenderloins)
- 4 tbs olive oil
- 2 6oz packages fresh baby spinach
- 2 garlic cloves, finely chopped
- 8 oz crumbled feta cheese
- salt and pepper
- Preheat oven to 350 degrees. In a large skillet, heat 2 tbs oil over medium heat and cook garlic till fragrant, about 30 seconds. Add the spinach, in batches, and cook till wilted. Set aside.
- Butterfly the tenderloins and season with salt and pepper. Evenly distribute the spinach and feta over the opened tenderloins. Close the tenderloins over the filling and tie with kitchen twine. Season the outside with salt and pepper.
- In the same skillet used to cook the spinach add the additional 2 tbs over medium high heat. When the oil is shimmering add the tenderloins and brown on all sides. (3-4 minutes per side)
- Transfer the browned tenderloins to a foil lined baking sheet. Bake for 1 hour or until the internal temperature reaches 140-145 degrees. Let sit for 10-15 minutes before slicing and serving with sauce. (Skillet will be used to make sauce, do not clean it out)
White Wine Sauce with Rosemary
- 1 tbs olive oil
- 3 tbs minced shallots
- 1/2 cup white wine (I sometimes add a little more)
- 3/4 cup chicken broth (this too can be adjusted)
- 2 tsp finely chopped fresh rosemary
- 3 tbs butter
- Heat olive oil over medium high heat, in the skillet used to brown the tenderloins. Add the shallots and cook till soft, about 3 minutes.
- Add the wine and scrape up all the brown bits off the bottom of the skillet.
- Lower heat to medium. Add the broth and rosemary and cook till reduced by half, about 8 minutes.
- Whisk in the butter 1 tbs at a time and serve.
Source: Gina Marie Original