Mediterranean Stuffed Pork Tenderloin
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Delicious Mediterranean Pork Tenderloin is stuffed with spinach, sundried tomatoes, and feta then rubbed with a spiced balsamic mixture.
There aren’t a whole lot of pork recipes that we love. I make pork about 2-3 times a month because we both eat it but it isn’t our favorite thing to eat.
We do like pork loin cooked on the grill but it seems to take forever to do that. There are two Asian dishes I make with pork that we also really like. One is this Sesame Crusted Pork with Sweet and Sour Sauce that has the best and easiest sauce on top of it. We also really like Pork Bulgogi Lettuce Wraps.
We also like this easy to make Whiskey Barbecue Pork that is made in the Instant Pot. For more of a traditional meal we go for the German Pork Loin with Sauerkraut.
So I set out to find a pork recipe that we both would really enjoy. I’m not counting J in this because doesn’t eat pork at all. I looked through my magazines, through some of my favorite blogs, and then ended up just searching for recipes.
What I found was this Mediterranean Stuffed Pork Tenderloin. Just the picture alone made me stop and check out the ingredients. Another bonus? I had every ingredient already in the house so I didn’t have to go out and buy a thing.
Ingredients:
- pork tenderloin
- garlic
- fresh spinach
- sun dried tomatoes in oil
- feta
- balsamic vinegar
- olive oil
- mustard
- oregano
- salt and pepper
- lemon zest
1. To make the filling heat the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute.
2. Add the spinach and let it wilt for 2-3 minutes. Sprinkle with salt and pepper.
3. Remove the spinach and allow to cool. Mix with the sun dried tomatoes and feta. Set aside.
4. Combine all ingredients for the topping in a bowl and mix to combine.
5. To assemble slice the tenderloin down the middle lengthwise, leaving 1/2 inch on the one side. Open it up and lay it flat.
6. Spread the mixture evenly down the center of the loin. Fold the top half back over top of the other half and tie the halves together with string.
7. Place the pork loin in a baking dish and rub the topping all over the top and sides.
8. Bake until cooked through.
The good thing about this recipe is that the filling can be made ahead of time. I made it as soon as I got home from work so that when I was ready to start making dinner all I had to do was stuff the pork tenderloin.
While it seems like this is a lot of work it really wasn’t too bad. Most of the time is baking and hands off time so I was able to fill the pork loin, put it in the oven, and then go back to playing with my preschooler for another 30-40 minutes before going out to the kitchen and finishing up dinner.
I don’t have any string to tie up the pork loin, what can I use?
Honestly? I used thin ribbon in place of the string because I didn’t have any string either. You can also use a few toothpicks to hold the pork together. If you don’t have either of these you can just leave it off knowing that some of the filling will run out and you will probably have to stuff it back in.
What’s the difference between a pork loin and a pork tenderloin?
A pork tenderloin is a long and thinner cut of meat that is tender and can be cooked quicker than a pork loin. A pork loin is more of a roast and it needs to be cooked low and slow in order to tenderize it. Check the package or ask your butcher for help!
Can I use frozen spinach in this recipe?
Yes! Just make sure you defrost it and really squeeze out all the water before mixing it into the filling. You don’t want a soggy filling.
I cooked my pork tenderloin and it’s still pink. Is it ok for pork to be pink?
Yes! Pork is not the same as chicken. It’s fine for pork to be pink as long as it is up to temperature. Make sure you check the internal temperature (not the filling) and that it reads at least 145 degrees. I use the ThermaPen to check my temperatures because it’s fast and easy to use.
This pork loin is simply delicious. The filling of feta, spinach, and sundried tomatoes is the perfect pairing for a pork tenderloin. Plus the balsamic glaze is sweet and tangy and pairs so well with the filling.
I served mine with a Greek couscous filled with sundried tomatoes, feta, olives, and spices but you can pair this with a Greek salad, regular couscous, or some hummus and pita.
Mediterranean Stuffed Pork Tenderloin
Ingredients
For the pork and filling:
- 1 1/2 - 2 lb. pork tenderloin
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 3 c. fresh spinach
- 4 oz. sun dried tomatoes in oil
- 5 oz. feta cheese crumbled
For the topping:
- 1/4 c. balsamic vinegar
- 2 Tablespoons olive oil
- 2 teaspoons mustard
- 1 teaspoon oregano
- 3 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 425 degrees.
- To make the filling heat the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute.
- Add the spinach and let it wilt for 2-3 minutes. Sprinkle with salt and pepper.
- Remove the spinach and allow to cool for 5 minutes. Mix in the sun dried tomatoes and feta. Set aside.
- Combine all the ingredients for the topping in a bowl and mix well to combine.
- To assemble slice the tenderloin down the middle lengthwise, leaving ½ inch on the one side. Open it up and lay it flat.
- Spread the mixture evenly down the center of the loin. Fold the
top half back over top of the other half and tie the halves together with butcher's string. - Place the pork loin in a baking dish sprayed with cooking spray and rub the topping all over the top and sides.
- Bake for 15 minutes then reduce the heat to 375 degrees and continue cooking for 20-30 minutes or until the internal temperature reaches 145 degrees.
- Remove from oven and allow to rest for 5 minutes before slicing.
Notes
