why make this recipe
Stuffed Pork Tenderloin with Spinach and Feta is not just a meal; it’s a delightful culinary experience. This dish brings together the juicy, tender meat of pork and a flavorful filling that bursts with freshness. The combination of spinach and feta cheese provides a wonderful balance to the richness of the pork.
Creating this dish at home is easier than it seems and allows you to impress your family and friends while enjoying a restaurant-quality meal. It’s perfect for special occasions or simply for a cozy dinner at home.
equipment needed for Stuffed Pork Tenderloin with Spinach and Feta
When preparing to make Stuffed Pork Tenderloin with Spinach and Feta, having the right equipment handy will ensure a smooth cooking process. Here’s what you’ll need:
- Sharp chef’s knife
- Cutting board
- Skillet or frying pan
- Baking dish
- Meat thermometer
- Mixing bowl
- Rubber spatula or spoon
- Toothpicks or kitchen twine
- Baking sheet
- Aluminum foil
Having all these tools ready will make your cooking experience enjoyable and efficient.
What You Need to Make Stuffed Pork Tenderloin with Spinach and Feta
To create this delicious dish, gather the following ingredients:
1 1/2 lb. pork tenderloin
1 teaspoon olive oil
3 cloves garlic
Pinch red pepper flakes
5 cups packed baby spinach
Pinch salt
4 ounces sun-dried tomatoes packed in oil (about 6 tomato pieces, chopped)
3 ounces feta cheese
2 tablespoons high-quality balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 1/2 teaspoons minced rosemary
Zest of 1/2 lemon
1 large clove garlic (grated)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
These ingredients come together beautifully to create a flavorful stuffed pork tenderloin that will impress anyone who tries it.
How to Cook Stuffed Pork Tenderloin with Spinach and Feta Step by Step
Before diving into the preparation, preheat your oven to 425 degrees Fahrenheit. This way, everything will be ready once you are.
For the filling, start by heating a skillet over medium heat and adding one teaspoon of olive oil. Once the oil is hot, add three cloves of minced garlic and a pinch of red pepper flakes, stirring until fragrant. This should only take about a minute. Next, add five cups of baby spinach to the skillet. Cook the spinach, stirring regularly until it wilts down completely. This usually takes around two to three minutes.
Once the spinach is wilted, remove the skillet from the heat. Add the chopped sun-dried tomatoes and three ounces of crumbled feta cheese to the spinach mixture. Stir well to combine all the ingredients evenly and then let this mixture cool while you prepare the pork.
For the topping, take a mixing bowl and add two tablespoons of balsamic vinegar, two tablespoons of olive oil, one teaspoon of Dijon mustard, minced rosemary, lemon zest, one large clove of grated garlic, kosher salt, and black pepper. Whisk these ingredients together until it forms a smooth dressing.
Now, it’s time to assemble the dish. Take the pork tenderloin and place it on your cutting board. Use a sharp knife to cut a lengthwise slit down the center of the tenderloin, making sure not to cut all the way through. You want to create a pocket to hold the filling. Open up the tenderloin like a book and gently pound it to an even thickness, which enhances tenderness while cooking.
Next, spoon the spinach and feta filling into the pocket you’ve created in the pork tenderloin. Spread the filling evenly, ensuring it reaches both ends of the tenderloin. Once filled, fold the pork back over and secure it with toothpicks or kitchen twine to keep everything in place during cooking.
Place the stuffed pork tenderloin in a baking dish, and drizzle the prepared topping over the top. Make sure to cover the tenderloin evenly so that all sides get the delicious flavor. Put the baking dish into the preheated oven and let it bake for about 25 to 30 minutes, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare.
Once the pork has reached the ideal temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for about five to ten minutes before slicing. This resting period allows the juices to redistribute, ensuring your pork remains moist and flavorful.
how to make Stuffed Pork Tenderloin with Spinach and Feta
Making Stuffed Pork Tenderloin with Spinach and Feta is indeed a rewarding experience. Begin by taking your pork tenderloin and ensuring it is cleaned and trimmed of any silverskin. This step is crucial for a tender result.
Prepare your filling by sautéing your garlic in olive oil until it becomes aromatic. Add your spinach and red pepper flakes to the skillet, stirring frequently until the spinach wilts. After that, combine your sun-dried tomatoes and feta cheese into the spinach mixture and let it cool.
As you prepare the topping, mix all the dressing ingredients in a bowl until well-combined. Make sure to taste for seasoning, adjusting as necessary.
Now, stuff the pork with the delicious spinach mixture and secure it with toothpicks or twine to keep all that goodness inside. Pour the topping over the tenderloin and place it in the oven. The actual cooking process ensures the flavors meld together beautifully while the pork remains juicy.
After taking it out of the oven and letting it rest, slice the tenderloin into medallions, revealing the colorful filling inside. This will present beautifully on your serving platter.
how to serve Stuffed Pork Tenderloin with Spinach and Feta
When serving Stuffed Pork Tenderloin with Spinach and Feta, presentation plays an important role. After allowing the pork to rest, slice it into thick, even medallions. The beautiful filling will be visible, making for an inviting display.
Lay the slices on a serving platter, drizzled with any remaining juices from the baking dish. You can garnish with a sprinkle of fresh herbs like parsley or rosemary to add a pop of color. Serving this dish warm accentuates its flavors beautifully.
Accompany your tenderloin slices with the appropriate sides, and you will create an impressive and delicious meal that’s perfect for any gathering.
what to serve with Stuffed Pork Tenderloin with Spinach and Feta
Choosing the right sides to serve with your Stuffed Pork Tenderloin will enhance the overall dining experience. Here are some delicious options:
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Roasted vegetables: A medley of seasonal vegetables like carrots, Brussels sprouts, and potatoes tossed in olive oil and herbs can be a great pairing.
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Mashed potatoes: Creamy mashed potatoes are an excellent choice that complements the pork’s flavors while providing a comforting addition to the meal.
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Quinoa or couscous: Both these grains will add a nice texture and can be flavored with herbs or a bit of lemon to enhance the freshness of the dish.
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Salads: A simple green salad or a refreshing cucumber and tomato salad can balance the richness of the pork, providing a light contrast.
Pairing these sides will help round out your meal, making it enjoyable and satisfying.
how to store Stuffed Pork Tenderloin with Spinach and Feta
If you have leftovers, properly storing your Stuffed Pork Tenderloin with Spinach and Feta ensures it stays fresh and safe to eat. Allow the pork to cool down to room temperature before storing it.
Wrap the sliced tenderloin tightly in plastic wrap or aluminum foil, or place it in an airtight container. Store the leftovers in the refrigerator, where they will stay fresh for up to three days. For longer storage, consider freezing the uncut tenderloin. Wrap it well, and it can last up to three months in the freezer.
When you are ready to reheat, allow it to thaw overnight in the refrigerator if you’ve frozen it. Reheat in the oven or microwave, ensuring it reaches an internal temperature of 165 degrees Fahrenheit for safe consumption.
tips to make Stuffed Pork Tenderloin with Spinach and Feta
To ensure that your Stuffed Pork Tenderloin comes out perfectly, here are some handy tips:
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Choose quality meat: Opt for a fresh pork tenderloin for the best flavor and tenderness.
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Season generously: Don’t hold back on seasoning the filling and the meat itself; it can make a big difference in flavor.
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Avoid overstuffing: If you pack the filling too tight, the pork may burst during cooking. Keep the filling well-distributed but not overly packed.
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Let it rest: Giving the pork a chance to rest after baking allows the juices to settle, making each slice moist.
By following these tips, you can elevate your pork tenderloin to an even higher level of deliciousness.
variation
If you want to mix things up, there are several variations of this recipe that you can try. Consider using different types of cheese, like goat cheese or mozzarella, for a different flavor profile.
Adding roasted red peppers or mushrooms to the filling can also give a new twist. You can also experiment with spices and herbs, perhaps trying Italian seasoning or a touch of sun-dried tomato pesto for an extra zing.
These variations allow you to make the dish uniquely yours while still maintaining the integrity of the original recipe.
best time to make Stuffed Pork Tenderloin with Spinach and Feta
Stuffed Pork Tenderloin with Spinach and Feta is perfect for any season, thanks to its balance of hearty and fresh ingredients. It’s particularly great during the fall and winter months when you want a comforting dish that warms you up.
This dish also works wonderfully for special occasions, such as holidays, birthdays, or family gatherings. Its impressive presentation makes it an ideal choice for entertaining guests.
Regardless of the season or reason, you can enjoy this dish almost any time.
common mistakes to avoid
While making Stuffed Pork Tenderloin, it’s easy to make a few common mistakes. One mistake is not letting the pork sit after it comes out of the oven; this can lead to a dry texture.
Another is not ensuring the filling is cooled before adding it to the meat. This can lead to cooking the pork unevenly or drying it out.
Also, be careful not to cut too deep into the tenderloin while creating the pocket; you want a pocket that holds the filling without cutting through.
Avoiding these simple mistakes will help ensure you end up with a deliciously stuffed tenderloin.
nutritional notes
Stuffed Pork Tenderloin with Spinach and Feta offers a healthy dose of protein, vitamins, and minerals. Pork tenderloin is a lean cut of meat, making it a good option for those looking for a nutritious meal.
Spinach is packed with vitamins A and C, iron, and antioxidants. Feta cheese adds calcium and has a distinctive flavor that enhances the overall dish without adding too many calories.
While it’s important to be mindful of portion sizes, especially with cheese added, this meal can certainly fit into a balanced diet when enjoyed in moderation.
FAQs
What is the best way to know if the pork is done?
A meat thermometer is the best tool. The internal temperature should reach 145 degrees Fahrenheit.
Can I prepare the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. Just make sure to cool it down before refrigerating.
Is it okay to use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just be sure to thaw and drain it well to remove excess moisture before mixing it into the filling.
conclusion
Stuffed Pork Tenderloin with Spinach and Feta is a delightful dish that combines the rich flavors of pork with a light and savory filling. The preparation may take a little time, but the result is undeniably rewarding.
Whether it’s a special occasion or a comforting weeknight dinner, this recipe is sure to impress. With a few tips and tricks, you can make a meal that not only tastes fantastic but is also visually stunning.
As you gather your ingredients and prepare to cook, remember, cooking is an art that combines technique with creativity. Enjoy the process, and your homemade Stuffed Pork Tenderloin will surely shine on your dining table!
Stuffed Pork Tenderloin with Spinach and Feta
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a skillet over medium heat, add 1 teaspoon of olive oil. Once hot, add 3 cloves of minced garlic and a pinch of red pepper flakes, stirring for about 1 minute until fragrant.
- Add 5 cups of baby spinach to the skillet, stirring until wilted, which should take around 2-3 minutes.
- Remove from heat and stir in 4 ounces of chopped sun-dried tomatoes and 3 ounces of crumbled feta cheese. Allow it to cool.
- In a mixing bowl, whisk together 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1.5 teaspoons of minced rosemary, the zest of 1/2 lemon, 1 grated clove of garlic, 3/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
- Cut a lengthwise slit down the center of the pork tenderloin, creating a pocket without cutting all the way through.
- Open the tenderloin and pound it to an even thickness.
- Spoon the spinach and feta filling into the pocket, spreading evenly, then fold the pork back over.
- Secure the tenderloin with toothpicks or kitchen twine.
- Place in a baking dish and drizzle the topping over it.
- Bake for 25-30 minutes until the internal temperature reaches 145°F (63°C).
- Remove from the oven and cover loosely with aluminum foil. Let it rest for 5-10 minutes before slicing.
