Feta & Spinach Stuffed Pork Tenderloin
on
| 3 min read
Ingredients
- 1-2 pork tenderloin, depending on desired size.
- 1 tsp rosemary, finely chopped
- 1 tsp thyme leaves, finely chopped
- 2 cups kale or spinach, blanched, squeezed to remove moisture and finely chopped
- 30g dried mushrooms, soaked and chopped
- 150g Feta cheese
- 2 garlic cloves, crushed
- Zest of one lemon
- 2 Tblsps oil or butter
- 2 Tblsps sun dried tomatoes in oil, finely chopped
- 1 Tblsp honey
- Salt & pepper to taste
Method
- Preheat oven to 180°C on a fan-forced function
- Cut a deep slit lengthwise on the tenderloin from end to end without going all of the way through. Open the tenderloin and pound out as flat as possible.
- Combine mushrooms, feta, kale or spinach, sundried tomatoes, zest and herbs in a bowl. Spread mixture over pounded tenderloin and re-roll. Tie with kitchen string.
- In an oven-safe heavy frypan, heat oil or butter and honey over medium heat until browning but not burnt. Add the tenderloin and brown on all sides.
- Transfer frypan to the oven and bake 10 more minutes. Allow to rest before carving into thick slices.
- Serve with asparagus, rice or risotto.