Imagine cutting into a perfectly roasted pork tenderloin and revealing a stunning interior bursting with vibrant spinach, tangy feta, and sun-dried tomatoes. This isn't just another dinner—it's a culinary adventure that transforms an ordinary weeknight meal into a restaurant-quality experience. Our Italian-inspired stuffed pork tenderloin is about to become your new favorite recipe, promising maximum flavor with minimal effort and guaranteed to impress even the pickiest food critics at your table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1 cup spinach, chopped
- 1/2 cup feta cheese
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pork tenderloin cooks evenly and thoroughly.
- Prepare the stuffing by heating 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped spinach and sauté for about 2-3 minutes until wilted. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the sautéed spinach, feta cheese, and chopped sun-dried tomatoes. Season the mixture with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
- Take the pork tenderloin and place it on a clean cutting board. Using a sharp knife, carefully slice the tenderloin lengthwise, creating a pocket for the stuffing. Be careful not to cut all the way through the meat.
- Stuff the pork tenderloin with the spinach, feta, and sun-dried tomato mixture. Use kitchen twine or toothpicks to secure the opening of the tenderloin, ensuring that the stuffing stays inside during cooking.
- In an oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the stuffed pork tenderloin to the skillet, searing it on all sides until golden brown (about 2-3 minutes per side).
- Once the tenderloin is nicely browned, remove the skillet from the heat. Carefully pour in the chicken broth and balsamic vinegar around the pork. This will create a flavorful sauce as it cooks.
- Transfer the skillet to the preheated oven and roast the pork tenderloin for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check for doneness.
- Once cooked, remove the skillet from the oven and let the pork rest for about 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- After resting, slice the stuffed pork tenderloin into medallions and serve with the pan sauce drizzled over the top. Enjoy your delicious Italian-inspired stuffed pork tenderloin!
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F internal temperature for juicy, safe-to-eat meat.
- Prep Like a Pro: Butterfly your tenderloin carefully to create an even pocket for stuffing, which helps distribute flavors evenly.
- Don't Skip Resting: Allowing the meat to rest 5-10 minutes after cooking helps redistribute juices, ensuring each slice is incredibly tender.
- Flavor Boosting Hack: For extra depth, consider briefly marinating your tenderloin in balsamic vinegar before stuffing.
- Make-Ahead Friendly: You can prepare the stuffing and stuff the tenderloin hours in advance, making dinner prep a breeze.
- Sauce Salvation: If your pan sauce reduces too much, add a splash of chicken broth to restore its consistency.
Nutrition Facts
Calories: 274kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 5g
Cholesterol: mg
