Spinach and Feta Stuffed Pork

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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

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By:
Gaby Dalkin
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Ingredients

  • 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

Instructions

  • 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.
Spinach and Feta Stuffed Pork: Chef Vision

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40 comments

  1. Lexie | Lexie's Kitchen

    Gaby, this is a perfectly simple yet beautiful entree. Really enjoyed the video. You are a natural and it made the recipe come to life. So glad to be a part of this event with you ; )

    -Lexie
    Lexie’s Kitchen

  2. monika

    So wonderful that you are doing this virtual event. It looks to be a mouth-watering experience.
    A wonderful way for us to continue to help others in need.

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  4. Carol Peterman

    What a great entree selection. I love stuffed pork loin, but have never pounded it out to achieve an even thickness before stuffing. Great tip.

  5. Anamaris

    Great video! This tip on how to butterfly the loin is perfect, I was thinking I had to ask my butcher to open it up for me. Thanks!

  6. Georgia @ The Comfort of Cooking

    Mmm, Gaby, this pork looks wonderful! I love stuffing meats around this time of year, and I have a tenderloin waiting and begging to be used for this recipe! As usual, your video was charming and natural. Keep up the great work, and have a wonderful weekend!

  7. Gluten Free Diva

    After seeing and hearing you speak at blogher ’10, how fun to see you in the video! This recipe looks delicious and so easy and festive for the holidays. I’m delighted to be a part of this very worthwhile event. (I contributed my Arugula, Pear & Pomegranate salad.)

  8. marla

    I am so happy that we can participate in this event together. Helping to raise awareness for such an important cause is a gift this holiday season.
    This pork loin looks like the perfect celebration meal! xo

  9. Ricey

    Hi Gaby,
    I was just curious. is there a typo in the recipe or are you actually using half a bottle of wine for this sauce?

    Thanks

    • Gaby

      not a type! 1/2 bottle is correct – but it reduced down a LOT so you have a really delicious thick sauce 🙂

  10. Maureen

    This looks delicious! Could you make the stuffing ahead of time? I’m having a dinner party Friday and would love to make the stuffing maybe Wednesday.

  11. Michelle

    I’m making this for dinner tonight! I honestly can’t wait to eat it! What are some side suggestions?

  12. Lori

    How big of a tenderloin are you using in this recipe? I have a 3# 10 oz loin. Thinking I should slice it in half and make two stuffed loins, but should I double the ingredients of this recipe?

  13. Pam

    This dish was fantastic. We added garlic to it and thickened the sauce a little and it was delicious. We will absolutely make it again!