Spinach and Feta Stuffed Pork Tenderloin

For our Oscar Night, the boyfriend and I put together this simple Spinach and Feta Stuffed Pork Tenderloin, served alongside Roasted Broccoli. It was a delicious and flavourful meal, that had us both going back for seconds.

Pork tenderloin is a nice lean meat that is perfect for a quick roast like this. We didn't even need a knife to cut it and the feta and spinach made for a nice creamy filling. I'll definitely be making this again!

What you'll need:

1 lb Pork Tenderloin
2 tbsp Olive Oil 
3 cloves of Garlic, crushed 
2 handfuls of Fresh Spinach 
1/2 cup Reduced Fat Feta Cheese, crumbled 
1/2 tsp Onion Powder 
Salt and Pepper

Preheat oven to 425°F.

 Butterfly cut pork tenderloin, by slicing lengthwise without going all the way through.
 

Using a rolling pin or meat mallet, pound until uniform thickness, about 1/4" thick. I like to place the meat between two pieces of plastic wrap to prevent any pieces to come flying off into the kitchen.

 In a frying pan, saute garlic in 1 1/2 tbsp of the olive oil.

 Add in spinach and continue to cook until wilted.

 Combine sauteed spinach mixture with feta and onion powder. 

 Spread on flat tenderloin.

 Roll up from the long side.

 Tie with kitchen twine.

Rub rolled tenderloin with remaining olive oil and sprinkle generously with salt and pepper. Place in a roasting pan.

Roast for 25-30 minutes, or until internal temperature reaches 170°F when tested with a meat thermometer.

Let the roast stand for 10 minutes and then slice into medallions. Makes four servings.

A simple, delicious and healthy meal!

I bet Whiskey wishes that the boyfriend would give him a little piece of it too :)

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Nutritional Information