Saturday, February 14, 2009

Feta and Spinach Stuffed Pork Tenderloin

Another yummy pork recipe...this time from a pretty cool blog - Joelen's Culinary Adventures. I modified it a bit, and made it with some potatoes au gratin for a nice Sunday night dinner a while back (yes, still catching up on all the pics in my camera and random recipes strewn about). It could have used the sauce that Joelen's original recipe called for but I didn't want it to clash with the taters.

Here's what I did:
Sauteed some shallot, mushrooms, red pepper and garlic in some olive oil. Add about 1/2 a bag of frozen spinach and let it cook until it was thawed and heated thru.

Sliced the pork tenderloin lengthwise 3/4 of the way thru, and opened it like a book. Pounded out tenderloin to about 1/4-1/3 in thick.

Spoon the spinach mixture on one side, and topped it with about 1/4 of crumbled feta cheese. And rolled up the tenderloin, and tied it up with some cooking twine. Seasoned it with some salt, pepper and italian seasoning, and let it rest for about 30 minutes.

Popped it in the oven for about 35 minutes at 350 degrees. Took it out and let it rest for 10 minutes, tented with foil to keep warm. Slice and plate.

1 comment:

Joelen said...

Glad you liked it Ann! It looks great and I liked your adaptations too! :)