This year something really fabulous and exciting is happening in the food blogging world – its the first ever Virtual Progressive Dinner! Food Bloggers from all over the country are coming together to put together delectable dinner menus for you and your friends and family for your holiday meals! It’s an amazing project that we are doing to help raise awareness and money for Share Out Strength!
This progressive dinner party is a way to increase awareness about childhood hunger in the US. We are trying to raise funds to help feed these children not only during the holiday season but all year round!
This year my contribution was a stuffed pork tenderloin. This is a great main course and its totally fancy and delicious but its not overly complicated or too expensive! Check out these step by step instructions on how to make this great dish for your next holiday dinner!
Spinach and Feta Stuffed Pork
- 4 tablespoons olive oil
- 1 yellow onion finely chopped
- 1 16 oz package fresh spinach
- 1 pork tenderloin
- 8 ounces feta cheese
- Salt and freshly ground pepper
- 3 tbsp Italian seasoning
- 1 1/2 cup dry white wine
- 1 cup low-salt chicken broth
- Kitchen twine
- Preheat the oven to 350°F.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté until it is wilted down. Remove from heat and let cool.
- Cut through pork tenderloin lengthwise so it can open up like a book. Using a meat mallet, pound out each side until it’s about ¼-inch thick. Distribute the spinach and onion mixture over tenderloin and top with the cheese. Roll tenderloin from the long side, and tie with string so it holds its shape. Sprinkle the outside with salt, pepper and Italian seasoning
- Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Add tenderloin and let it sear on all sides for about 5-6 minutes total. Place the skillet in oven. Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes. Remove from oven and cover with foil to let the juices re-distribute and to rest.
- Use the same skillet and place back over medium heat, and add the wine and broth. Boil until the sauce thickens, scraping up browned bits, about 10 minutes. Season with salt and pepper. Remove strings from the pork and cut into 1/2-inch-thick slices. Spoon the sauce over the pork.