Mediterranean Stuffed Pork Tenderloin

Mediterranean Stuffed Pork Tenderloin


700 gr pork tenderloin


1 tsp olive oil
3 garlic cloves
pinch red pepper flakes
60 gr spinach
6 sundried tomatoes in oil
80 gr feta cheese

60 ml balsamic vinegar
2 Tbsp olive oil
2 tsp mustard
1 Tbsp rosemary, chopped
1 tsp lemon zest
3 cloves garlic, grated
1 tsp salt
1/2 tsp black pepper


Preheat the oven to 220 degrees.

Cook the spinach with pepper flakes, grated garlic and saltĀ  in oil 2-3 minutes. Tap with a paper towel to delete any excess moisture. Mix with chopped tomatoes and feta cheese. Set aside.

Mix balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, pepper and set aside.

Cut the tenderloin lengthwise, leaving 1.5 sm intact on one side. Open the top half and spread the spinach mixture evenly. Fold back and tie it together. Brush all sides with the topping.

Roast for 15 minutes, reduce heat to 190 degrees and roast 25 minutes. Allow to rest for 10 minutes.

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