Spinach, Pesto, And Feta-Stuffed Pork Tenderloin With Chunky Tomato Sauce – a delicious recipe with pork tenderloin, tomato pesto, baby spinach, feta cheese, Olive oil, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 500u00b0.
2
Cut pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place pork halves between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Spread pesto evenly down length of tenderloin; top with spinach and feta. Close tenderloin; secure at intervals with wooden picks (about 12). Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray; sprinkle evenly with pepper. Pour tomatoes around pork in pan.
3
Bake at 500u00b0 for 22 minutes or until a thermometer registers 160u00b0 (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices. Serve roasted tomatoes over pork.
289
kcal
Calories
29
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (1-pound) pork tenderloin, trimmed, 1/4 cup sun-dried tomato pesto (such as Classico), 1 cup baby spinach, 1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes, and more.
Yes, Spinach, Pesto, And Feta-Stuffed Pork Tenderloin With Chunky Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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