Nutrition Facts
Serving Size
1
Calories
230
Total Fat
12 g
Saturated Fat
4 g
Sodium
525 mg
Total Carbohydrate
3.5 g
Dietary Fiber
2 g
Protein
28 g
Ingredients and Preparation
Ingredients
Measures
Olive oil
2 + 2 teaspoons
Garlic, thinly sliced
2 cloves
Spinach, washed and dried
½ pound
Feta cheese, crumbled (about ½ cup)
2 ounces
Roasted red peppers, chopped
¼ cup
Salt
¼ teaspoon
Freshly ground pepper to taste
Pork tenderloin, trimmed and butterflied
*
1 pound
Kitchen string
*To butterfly pork tenderloin, cut lengthwise down the middle, but don’t cut all the way through. Open the halves as if it were a sub sandwich and cut each half the same way.
Directions
- Preheat oven to 450˚F.
- Heat oil in a Dutch oven or large nonstick skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add spinach and sauté for another couple of minutes, until wilted.
- In a medium bowl, combine spinach mixture with the feta and red peppers. Drain any excess fluid from the mixture and season with salt and freshly ground pepper to taste.
- Spread the spinach and feta mixture over the center of the butterflied pork. Fold the pork together over the filling and then use kitchen string to tie it together in 4 places.
- Heat remaining oil in a large, ovenproof skillet over medium-high heat. Add tenderloin and sear on all sides until browned. Transfer skillet to oven and continue cooking for another 15 minutes, or until cooked through.
- Let rest for 5-10 minutes before slicing.