Spinach and Feta Stuffed Pork Tenderloin Roll - Guest Post by Bewitching Kitchen
Feastie is excited to welcome back Sally of Bewitching Kitchen! We want to bring our readers a wide variety of healthy, delicious dishes, so we're grateful to Sally for sharing her delicious pork recipe with us. This is a great dish for a dinner party or get-together, and can even be made in advance. If you have any questions for Sally, please leave them in the comments section below. And check out more of her great recipes in her Feastie gallery and on her website! - Jessica
In our home, pork tenderloin shows up on a weekly basis because it cooks quickly and is such a versatile cut of meat: you can grill it, roast it, cut in medallions and saute it, thread pieces on a skewer and go the kabob route, and even enjoy it in stir-fries. Interestingly enough, I don’t often consider serving it for company. Unless…well, unless it gets dressed up a little, and that’s what this preparation is all about. A butterflied, rolled pork tenderloin, enclosing a flavorful spinach-based filling. The inspiration for this recipe came from a version found in Jacques Pepin‘s More Fast Food My Way.
Spinach and Feta Stuffed Pork Tenderloin
from Bewitching Kitchen, inspired by Jacques Pepin
- 1 pork tenderloin, trimmed of silver skin
- 3 Tbsp olive oil, divided
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 red bell pepper, roasted, diced (store-bought jarred is fine)
- 7-10 oz baby spinach
- 1/2 cup feta cheese, crumbled*
- 1/4 cup dried cranberries
- kosher or sea salt
- freshly ground black pepper
- kitchen twine to tie pork tenderloin
- Make the filling: in a large skillet, heat 1 Tbsp olive oil and sautee the shallots for a few minutes, then add the garlic and roasted bell pepper, seasoning to taste with salt and pepper. Cook together for another minute or so, then add the spinach and dried cranberries. Cook until the spinach is wilted and most of the water evaporates. Set aside and allow to cool before using.
- Butterfly your pork loin. Your goal in the end is to have a surface that you can pound to a thickness of 1/4 of an inch. Use a plastic wrap to protect the meat as you pound it flat.
- Season the butterflied meat with salt and pepper. Spread the cooled spinach mixture on top of the meat, leaving a half-inch border around the edges. Sprinkle the crumbled feta cheese on top, and roll the meat, enclosing the filling. Tie kitchen twine at 2 inch intervals and season the surface of the roll with a little salt and pepper.
- Roast the meat: preheat oven to 375 F. In a large oven-proof skillet over high heat, heat the remaining 2 Tbsp olive oil. When the oil is very hot but not smoking, sear the meat all over until golden. Transfer the meat to the oven and cook for 20 to 30 minutes, until the meat is done to your liking. **
- Let the meat rest for 10 minutes, loosely covered with aluminum foil, before slicing in 1 to 1.5 inch thick slices.
**We don’t like our pork undercooked, or still pink in the center, so I tend to cook it longer than most recipes specify. For instance, in his version of this recipe, Jacques Pepin recommends it to be cooked in a 350F oven for 10 minutes, after searing on top of the stove. That would never fly with us, but feel free to adapt the cooking temperature and time to suit your taste. You can make a quick pan sauce with the liquids that form in the roasting pan by deglazing with some lemon juice and water, or if you prefer it richer, use a little chicken stock.