First things first: sorry about the delay, but I put everyone's name in a bowl and randomly drew to select the winner of Blog Like a Caveman. Drumroll please...
Congrats! I will email the winner and post here when the theme for Blog Like a Caveman II is selected. Now, for a recipe.
The supermarket was having a great sale on pork tenderloin; specifically, buy 1 get 2 free, so I had three pork tenderloins in my freezer waiting to be used. Most of the recipes I found called for syrups, glazes, sugary juices, or other sweet things. This one is different. Adapted from this recipe, it's stuffed with veggies, nuts, cheese, and other savory goodies. I used pistachios, goat cheese, and sun dried tomatoes in addition to the olives, spinach, and peppers. The one thing I would do differently next time is to combine the filling ingredients thoroughly in a bowl before stuffing the pork, as it ended up having kind of a layered look. I served it with turnip oven fries (turnips cut into french fry shapes and roasted) with Greek seasoning.
STUFFED PORK TENDERLOIN WITH SPINACH, PEPPERS, PISTACHIOS, AND GOAT CHEESE
- 1 whole pork tenderloin
- 6 oz fresh spinach, stemmed, washed, and dried
- 1 whole roasted red bell pepper (I bought the jarred kind), seeded and diced
- 1-2 Tbs julienned sun dried tomatoes
- 1/4 cup chopped toasted pistachio nuts
- Pitted kalamata olives, sliced or chopped
- 1-2 oz soft goat cheese (chevre), crumbled
- Salt and pepper to taste
- Preheat oven to 375
- Saute the spinach in a bit of olive oil until wilted. Squeeze dry in paper towels or a sieve, chop, and set aside.
- Cut a slit lengthwise halfway through the pork. Sandwich it between two layers of plastic wrap and flatten it with a meat pounder (I use this one and highly recommend it). Season with salt and pepper.
- Combine the spinach, tomatoes, pepper, pistachios, olives, and cheese in a bowl. Spread it on the pork in a line across the middle.
- Roll the pork around the filling and tie with butcher's twine (the butcher will usually give you some for free if you ask).
- Season the pork with salt and pepper and bake for about 45 minutes or until done. Let cool for 5-10 minutes before slicing.