Pork tenderloin really is the other white meat, but better. It is lean, versatile and best of all tender. You can marinate it whole, grill or bake it, or like I did here, butterfly it and stuff it with any variety of things. That is the fun of it! The possibilities are endless.
Pictured above is a Mediterranean stuffed pork tenderloin with sun-dried tomatoes, spinach, artichokes and goat cheese. The magic really happens when I pour the homemade balsamic rosemary dressing over it. Another fan favorite is prosciutto and provolone. I also love to take ricotta cheese, season it with salt and pepper and stir in some fresh spinach and fresh parsley. You could do this dish once a week for a month and stuff it was something different each time to keep things diverse. This is also a great make ahead weeknight entrée.
When shopping for pork tenderloin be sure to check the labels! Be sure that it says TENDERloin! You want the tender part! Don’t be confused by the thicker, tougher pork LOIN. This may look fancy but don’t be intimidated. Trust me! Take it step-by-step and you could even ask your butcher to butterfly the pork tenderloin for you if that seems scary! Get creative with your fillings and you can even swap out the pork for chicken cutlets for additional variety! Variety is the spice of life as they say. And we all could use some spice these days!!
Mediterranean Stuffed Pork Tenderloin
- 1 – 1 1/2 lb. pork tenderloin
- 2-4 garlic cloves
- 1 bag fresh baby spinach
- 1 (4 oz) jar marinated artichokes, drained and chopped
- 1/2 cup sundried tomatoes packed in herbed oil, julienned (or chop yourself)
- 2-4 ounces goat cheese (add more or less depending on how creamy you want it) *Omit if dairy free. **swap in feta
- 1/4 cup balsamic vinegar
- 1 TBS honey
- 2 TBS olive oil
- 2 tsp grainy Dijon mustard
- 1 – 2 TBS rosemary, chopped
- 1 tsp Kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
For the dressing combine balsamic, honey, oil, mustard, rosemary, salt, and pepper in a small bowl and whisk until smooth. Set aside.
PREHEAT THE OVEN TO 400 DEGREES.
1. Heat the oil in a small skillet on medium heat. Sauté garlic until fragrant, about 30 seconds. Add the spinach and toss with tongs until it JUST starts to wilt. Remove from heat. Place the spinach in a small bowl and stir in sundried tomatoes and goat cheese (or cheese of choice, or omit if dairy free). Set aside and let cool.
2. Butterfly the pork down the middle lengthwise, leaving just about a 1/2 inch intact on one side (like it is the binding ofa book) Now open it up just like it is a book. Spread the spinach mixture evenly down the center of the pork. Carefully tuck and roll the pork over the filling. Then use butcher’s string to tie it together in 4-6 places, Spacing about 1 to 2 inches between each string. Place the pork seam side down in a greased baking sheet.
3. Pour balsamic rosemary dressing over the pork.
4. Roast the tenderloin for about 20 – 25 minutes or until a meat thermometer inserted in the thickest part of the loin reads at least 160 degrees. Allow the pork to rest for 10 minutes (Don’t skip this step!), cut off the string, then slice and serve.
Written by: Sabine St. Pierre
Sabine’s Cuisine Personal Chef Services