stuffed pork tenderloin with spinach, mushrooms and feta
this was easy, full of flavor, healthy and did i mention quick and easy? littlefoodie gave t two chubby thumbs up.
i served it up with a brown rice medley from trader joes...brown rice and daikon radish seeds and black barley. a simple serving of roasted carrots, cauliflower and zucchini paired well along side. since pork loins are lean and small you don't need a whole lot of filling. i ended up with a ton and stuffed it anyway without using twine. i just butterflied it stuffed it then tucked the stragly ends under it and placed it in the glass baking dish cut side down. the filling stayed inside and was moist and perfect.
1 pork tenderloin
1 yellow onion, minced
3 garlic clvs, minced
couple handfuls cleaned organic spinach
1 cup chopped mushrooms
few sprigs of orgeano, chopped
salt and pepper
1/2 cup crumbled feta cheese
preheat oven to 425F.
butterfly pork loin. if you want to, pound it out until it is thin and flat...cooking time will be shorter though so watch it carefully so that you don't turn it into pork jerky.
saute onion and garlic until soft in olive oil. add mushrooms and more oil if needed. throw in spinach and cook until wilted. let cool a bit. drain the excess liquid in a fine mesh colander. in a bowl mix feta with spinach mixture. stuff pork loin. wrap up and tie with butchers twine or do what i did and make way too much filling, tuck the small ends under and tuck as much of the sides under as possible. place sutffing side down in lightly oiled baking dish. season with salt and pepper and drizzle a little olive oil over the top.
bake for 25-30 minutes.