Nutrition Facts

Serving Size 1
Calories 230
Total Fat 12 g
Saturated Fat 4 g
Sodium 525 mg
Total Carbohydrate 3.5 g
Dietary Fiber 2 g
Protein 28 g

Servings and Times

Servings 4

Save leftovers for lunch.

Ingredients and Preparation

Ingredients Measures
Olive oil 2 + 2 teaspoons
Garlic, thinly sliced 2 cloves
Spinach, washed and dried ½ pound
Feta cheese, crumbled (about ½ cup) 2 ounces
Roasted red peppers, chopped ¼ cup
Salt ¼ teaspoon
Freshly ground pepper to taste
Pork tenderloin, trimmed and butterflied * 1 pound
Kitchen string

*To butterfly pork tenderloin, cut lengthwise down the middle, but don’t cut all the way through. Open the halves as if it were a sub sandwich and cut each half the same way.

  • Preheat oven to 450˚F.
  • Heat oil in a Dutch oven or large nonstick skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add spinach and sauté for another couple of minutes, until wilted.
  • In a medium bowl, combine spinach mixture with the feta and red peppers. Drain any excess fluid from the mixture and season with salt and freshly ground pepper to taste.
  • Spread the spinach and feta mixture over the center of the butterflied pork. Fold the pork together over the filling and then use kitchen string to tie it together in 4 places.
  • Heat remaining oil in a large, ovenproof skillet over medium-high heat. Add tenderloin and sear on all sides until browned. Transfer skillet to oven and continue cooking for another 15 minutes, or until cooked through.
  • Let rest for 5-10 minutes before slicing.