Monday, March 28, 2011

Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce (Lisl)

This is from Lisl's blog! Sounds so good and healthy. :) Thanks for sharing Lisl.


  1 (1-pound) pork tenderloin, trimmed
  1/4 cup basil pesto
  1 cup baby spinach
  1/2 cup of sun dried tomatoes in olive oil (I get mine at Costco)
  1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes
  Olive oil-flavored cooking spray
  1/4 teaspoon black pepper
  1 cup diced fresh tomatoes with balsamic vinegar


1. Preheat oven to 500°.
2. Cut pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place pork halves between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Spread pesto evenly down length of tenderloin; 

top with spinach and feta and sprinkle with 1/2 of the sundried tomatoes.

Close tenderloin; secure at intervals with wooden picks (about 12). Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray; sprinkle evenly with pepper. Pour tomatoes in balsamic around pork in pan. top with the remaining sundried tomatoes.

 Ready to put in the oven!

3. Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices. Serve roasted tomatoes over pork.
this was SO wonderful! I served with a green salad and brown rice.


Lisl said...

hey, this is now a family favorite at my house! glad you liked it!

Jenn Mair said...

This was very good! My family loved it!