For the last week, I’ve been puppy (and kitty) sitting. Cooking in someone else’s kitchen is one challenge; cooking in someone else’s kitchen while three pets are underfoot hoping you’ll drop something tasty is another. It means rummaging through drawers to find just the right utensil and opening cabinets to chase down more pepper while being careful to mind my footsteps so I don’t accidentally step on any paws. It also means gently pushing curious puppy noses away from the hot oven so that the puppy nose doesn’t get burned and the puppy mouth doesn’t eat my dinner.
Nothing says “good time” like a wet puppy nose on the back of your leg as you try to carefully remove a pork tenderloin from the oven. I’m not sure I can really blame them, it was pretty delicious. Instead of grilling it like I have in the past (which eliminates having to look for an appropriate pan!), I decided to flatten this and stuff it with sautéed spinach and feta cheese. I didn’t regret it. The most complicated part of making this is butterflying the pork tenderloin and then pounding it out thin, and even if you’ve never done this before, it isn’t difficult at all. The spinach gets a quick saute with garlic and olive oil, then the whole thing goes into the oven for about an hour. This is a great recipe when you need an impressive entrée but don’t have time to hover over the stove. It’s simple but delicious and it looks like it took way more hands-on time than it actually did.
Spinach and Feta Stuffed Pork Tenderloin
- 1 lb. pork tenderloin
- 2 C. fresh spinach
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- 1/2 C. crumbled Feta cheese
- kosher salt
- freshly ground black pepper
Heat oven to 350 degrees.
Cut a slit lengthwise down the center of the pork tenderloin, staying about 1/2 inch away from cutting entirely through it.
Open up the pork tenderloin (like a book) and lay it flat between two sheets of waxed paper and pound using a meat mallet or heavy skillet to 1/2 inch thickness.
Sprinkle salt and pepper evenly over the pork tenderloin.
In a large skillet, heat the olive oil over medium heat.
Add the garlic and saute for 2-3 minutes.
Add the spinach and saute for 2-3 minutes, until the spinach just starts to wilt.
Spread the spinach mixture evenly over the surface of the butterflied pork tenderloin.
Sprinkle the feta evenly on top of the spinach mixture.
Roll the pork tenderloin up, like a jelly roll, starting from the long end.
Place the pork tenderloin into a baking dish or roasting pan with the seam down (use toothpicks to keep the tenderloin closed if needed).
Sprinkle the pork tenderloin evenly with salt and pepper.
Bake for 45 minutes to 1 hour, until a meat thermometer reads 160 degrees.
Remove from the oven and allow to rest for 10 minutes before slicing into approximately 1 inch slices (or wider depending on preference).
Makes 4 servings.
Source: Diana Dishes original