Print

Perfect Stuffed Pork Tenderloin Recipe with Spinach Feta and Sun-Dried Tomato

stuffed pork tenderloin - featured image
Print Recipe

A quick and easy stuffed pork tenderloin filled with a flavorful mixture of spinach, feta, and sun-dried tomatoes. Perfect for weeknight dinners or special occasions, this recipe delivers juicy, tender pork with a vibrant filling.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.2 pounds / 450–550 grams), trimmed and butterflied
  • 2 cups fresh spinach (about 60 grams), roughly chopped (or baby kale as substitute)
  • ½ cup crumbled feta cheese (about 75 grams)
  • ⅓ cup chopped sun-dried tomatoes, preferably oil-packed (drain excess oil before chopping)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 teaspoon dried oregano (or fresh if available)
  • Salt to taste (about ½ teaspoon for filling, plus more for seasoning)
  • Black pepper to taste (about ¼ teaspoon for filling, plus more for seasoning)
  • Zest of ½ lemon (optional)
  • Toothpicks or kitchen twine for securing the tenderloin

Instructions

  1. Butterfly the pork tenderloin by slicing horizontally down the middle, stopping about ½ inch from the edge, and open it like a book to create a roughly 9×6 inch flat piece of meat.
  2. Place plastic wrap over the opened tenderloin and gently pound it with a meat mallet or rolling pin to an even thickness of about ½ inch.
  3. In a mixing bowl, combine chopped spinach, crumbled feta, chopped sun-dried tomatoes, minced garlic, olive oil, oregano, lemon zest, salt, and black pepper. Mix until well combined and moist but not watery.
  4. Spread the filling evenly over the flattened pork, leaving a ½ inch border around the edges.
  5. Roll the pork tightly from the longer edge into a log, keeping the filling inside. Secure with kitchen twine at 1½-inch intervals or toothpicks.
  6. Rub the rolled tenderloin with olive oil and season generously with salt and pepper.
  7. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2 minutes per side.
  8. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
  9. Remove from oven, tent with foil, and let rest for 10 minutes.
  10. Slice into 1-inch medallions to serve.

Notes

If filling leaks during cooking, chill the stuffed tenderloin for 15 minutes before searing. Do not skip the resting step after roasting to keep pork juicy. Use a meat thermometer to avoid overcooking. If no kitchen twine, toothpicks can be used but remove carefully before serving.

Nutrition

Keywords: stuffed pork tenderloin, spinach feta pork, sun-dried tomato pork, easy pork recipe, weeknight dinner, stuffed meat, healthy pork recipe

Find it online: https://chrisfeasts.com/perfect-stuffed-pork-tenderloin-recipe-with-spinach-feta-and-sun-dried-tomato-easy-and-delicious/