1. Homepage
  2. BAKE
  3. Feta Spinach & Pine Nut Stuffed Pork Tenderloin

Feta Spinach & Pine Nut Stuffed Pork Tenderloin

  • recipe image cover
  • recipe image cover

BOOKMARK

PRINT

SHARE

DELICIOUS

Description

Super tender pork tenderloin stuffed with buttery pine nuts, salty feta, healthy spinach and more.

Nutrition

Calories (per serving)380
Total Fat25 g38%
Saturated Fat8 g41%
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Trans Fat0 g
Cholesterol99 mg33%
Sodium300 mg12%
Potassium591 mg17%
Total Carbohydrate9 g3%
Dietary Fiber3 g10%
Sugars4 g
Protein30 g61%

Ingredients

0.5 kg pork tenderloin
1 roughly chopped leek
2 minced garlic cloves
2 cups fresh baby spinach
1/3 cup raw pine nuts
3 oz. part skim ricotta
3 oz. crumbled feta cheese
2 tbsp chopped, fresh dill
1 tbsp + 1 tsp olive oil
* Click to ingredient to choose one

Directions

1
Preheat oven at 400.
2
On cook top, heat 1 tsp of olive oil in a pan over medium-high heat. Sauté leeks and garlic until leeks become soft. Approximately 2 minutes.
3
Add spinach and cook until wilted down. Season with salt and pepper.
4
Add pine nuts and stir for another 2 minutes. Set aside to cool.
5
In a bowl, mix ricotta, feta and dill.
6
Add cool spinach mixture to cheese mixture and mix thoroughly.
7
Butterfly pork tenderloin and lay flat. Place saran wrap on top of the meat and pound with a mallet. Be sure the meat thickness is even.
8
Remove saran wrap and spoon mixture on meat and spread evenly. Leave an inch border of meat.
9
Roll the roast and tie together with string. Season all sides of meat with salt and pepper.
10
Heat tbsp olive oil in a pan over medium high. Add pork tenderloin, seam side down, and sear each side for 1-2 minutes or until lightly browned.
11
Add seared tenderloin on a lined baking sheet and bake for 25-35 minutes or until internal temperature reads 160F. Let rest for 10 minutes before slicing.