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Spinach, Feta cheese, and Pine Nuts Stuffed Pork Tenderloin Recipe

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This recipe for Spinach, Feta cheese, and Pine Nuts Stuffed Pork Tenderloin is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pork tenderloin
1 oz dried mushrooms, soaked and chopped
3 cups kale or spinach
4 oz goat cheese
2 tbsp sun dried tomatoes in oil
2 garlic cloves
1/4 cup pine nuts
1 tsp rosemary, minced
1 tsp thyme leaves, minced
zest of one lemon
salt and pepper
1/2 cup pesto
2 tbsp oil or butter
1 tbsp honey
Directions:
Directions:
Preheat oven to 425.
Cut a deep slit lengthwise on the tenderloin from end to end without going all of the way through. Open the tenderloin and pound out as flat as possible.
Combine mushrooms through pesto on the above ingredients in a bowl. Spread mixture over pounded tenderloin and re-roll. Tie with kitchen string.
In an oven safe heavy skillet, heat oil or butter and honey over medium heat until browning but not burnt.
Brown tenderloin on all sides.
Transfer skillet to the oven and bake 10 more minutes.

 

 

 

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