Stuffed Pork Tenderloin
This Stuffed Pork Tenderloin recipe features juicy pork filled with a flavorful mixture of spinach, feta, and walnuts, making it a perfect choice for dinner parties or weeknight meals.
Ingredients
Main Ingredients
- 1 piece pork tenderloin
- 1 cup spinach, chopped Substitutes: kale or Swiss chard
- ½ cup breadcrumbs Substitutes: crushed crackers or almond flour for gluten-free
- ¼ cup feta cheese, crumbled Substitutes: goat cheese or ricotta
- 2 cloves garlic, minced
- ¼ cup walnuts, chopped Substitutes: pecans or pine nuts
- 1 piece egg, beaten
- to taste salt and pepper
- as needed tablespoon olive oil
Instructions
Preparation
- Start by clearing your kitchen counter and gathering all the necessary tools: a baking dish, mixing bowl, sharp knife, and cutting board.
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together your breadcrumbs, spinach, feta cheese, minced garlic, chopped walnuts, beaten egg, and season with salt and pepper.
Stuffing the Pork
- Place the pork tenderloin on the cutting board. Make a lengthwise slit down the middle of the pork, being careful not to cut all the way through.
- Spoon the filling generously into the slit of the tenderloin, packing it in for even distribution.
- Rub the pork tenderloin with olive oil, then sprinkle with salt and pepper.
Baking
- Place the stuffed tenderloin in a baking dish, allowing space around it.
- Bake in the preheated oven for 25-30 minutes, ensuring the pork reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let it rest for about 5 minutes.
- Slice the pork into medallions and serve.
Notes
For an herbal twist, consider adding fresh herbs like rosemary or thyme to your filling. This dish pairs well with roasted vegetables, creamy mashed potatoes, or a fresh salad. It can also be prepared ahead of time for convenience.