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Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce

Photo: Oxmoor House
Prep time 9 mins
Cook time 22 mins
Stand time 5 mins
Yield 4 servings (serving size: 3 ounces pork and about 1/3 cup tomato sauce)
Canned tomatoes spiked with balsamic vinegar and basil roast with the pork to create an easy sauce. Hot cooked orzo soaks up the juices.


  • 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
  • Olive oil-flavored cooking spray
  • 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as Hunt's), undrained

Nutrition Information

  • calories 240
  • caloriesfromfat 36 %
  • fat 10 g
  • satfat 2.7 g
  • monofat 2.7 g
  • polyfat 1.2 g
  • protein 25.7 g
  • carbohydrate 9.7 g
  • fiber 1 g
  • cholesterol 69 mg
  • iron 2.3 mg
  • sodium 702 mg
  • calcium 83 mg

How to Make It

  1. Preheat oven to 500°.

  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 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices. Serve roasted tomatoes over pork.

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