Description
This Stuffed Pork Tenderloin is filled with a hearty blend of spinach, tomatoes and feta cheese and roasted until juicy and golden. It is an impressive and fun way to cook pork tenderloin that everyone will love! Gluten free and low carb.
Ingredients
Scale
- 1 pork tenderloin – about 1.5 – 2 pounds
- 1/4 cup sun-dried tomatoes
- 2 tablespoons olive oil
- 3 slices bacon – I used Applegate farms turkey bacon
- 1 small white onion – peeled and diced
- 2 cloves of garlic – peeled and minced
- 5 ounces baby spinach
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup white wine
- 2 tablespoon low sodium chicken stock
Instructions
- Prep the pork tenderloin – use a sharp paring knife or kitchen scissors to cut the silver skin off of the pork tenderloin. Check out this video on how to do it. Then slice it in half and open it like a book. Place a piece of clear plastic wrap over it and use a meat mallet or rolling pin to pound it into a 1-inch thick even layer. Set aside.
- Make the filling – place the sun-dried tomatoes in a bowl and cover them with some warm water. Set aside. Heat an oven proof skillet over medium heat and add 1 tablespoon olive oil to the pan. Once hot, add the chopped bacon to the pan and toss and cook it for 3-4 minutes until crispy and golden. Remove the bacon and set it aside on a clean plate. Add the remaining oil to the pan you cooked the bacon in then add the onions. Toss and cook them for a few minutes then add the garlic and cook it for another 60 seconds. Stir in the spinach and toss and cook it for 3-4 minutes until wilted. Strain the tomatoes from the water then add the tomatoes and cooked bacon to the pan with the spinach. Toss everything together and cook it for one minute. Remove the pan from the heat and set the filling aside to cool.
- Fill and cook the pork tenderloin – preheat the oven to 375 degrees F. Spread the filling over the pork tenderloin in an even layer. Top with the feta cheese then roll up the pork tenderloin like a jelly roll securing it at the seam with several toothpicks that are about 1-inch apart. I used about 7-9 toothpicks. Place the stuffed pork tenderloin, toothpick side up back in the pan you cooked the filling in and season it with salt and pepper. Place it into the oven on the middle rack. Roast for 15 minutes. Flip, then roast for 10 more minutes until the internal temperature reaches 140 degrees F. Then remove it from the oven and transfer it to a cutting board to rest.
- Make the pan sauce – heat the pan you cooked the pork tenderloin in to low heat on the stovetop. Add the stock and wine and stir it and scrap the bottom of the pan to get all of the brown bits off. Season with salt and pepper to taste and stir and cook the sauce for 2-3 minutes. Set aside.
- Slice and serve – once the meat has rested for at least 10 minutes, use a sharp kitchen knife to slice it into 1-inch even size slices. Plate and serve with a drizzle of the pan sauce.
Notes
- Use a pork tenderloin that is about 1-2 pounds. You could also use a pork loin, although it will take a little bit longer to cook.
- You can store this cooked pork tenderloin in an airtight container in the refrigerator for up to 3 days. Easily reheat it on the stovetop for a few minutes or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner Ideas
- Method: Oven
- Cuisine: Mediterranean
