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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky 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.

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 3 ounces pork and about 1/3 cup tomato sauce)
  • Cook time: 22 Minutes
  • Prep time: 9 Minutes
  • Stand: 5 Minutes

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. 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.

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
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