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

Photo: Oxmoor House

Canned tomatoes spiked with balsamic vinegar and basil roast with the pork to create an easy sauce. Hot cooked orzo soaks up the juices.

Yield: 4 servings (serving size: 3 ounces pork and about 1/3 cup tomato sauce)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 36%
  • Fat: 10g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 25.7g
  • Carbohydrate: 9.7g
  • Fiber: 1g
  • Cholesterol: 69mg
  • Iron: 2.3mg
  • Sodium: 702mg
  • Calcium: 83mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 500°.
  2. 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. 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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