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Spinach and Feta Stuffed Pork Tenderloin

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

Servings and Times

Servings 4

Save leftovers for lunch.

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

  1. Preheat oven to 450˚F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let rest for 5-10 minutes before slicing.
  • Exchanges:

    3.5 lean meats; 0.5 medium fat substitutes; 1 fat; 1 vegetable

  • Side Suggestions: Sweet Potato Fries

    Preheat oven to 400° F. Slice 1 medium sweet potato into ½-inch thick strips. Place in a single layer on a cookie sheet, and drizzle with 1 tablespoon olive oil and ¼ teaspoon salt. Bake 40-50 minutes, turning once, until cooked through and slightly crisp. Nutrition Info (for ½ of recipe): 118 calories; 14 g carbohydrate; 1 g protein; 7 g fat (1 g sat); 2 g fiber; 196 mg sodium. Exchanges: 1.5 fats; 0.5 starches.