HASSELBACK PORK TENDERLOIN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND FETA (DF SKIP FETA)
Why I Love This Recipe
Pork tenderloin is a family favorite and this recipe is one of ways we especially enjoy it. .
Ingredients You'll Need
1 or 2 pork tenderloins, trimmed of silverskin
16 oz. package baby spinach
Jar of sundried tomatoes
1 c. feta cheese (skip feta for DF)
Freshly ground sea salt and freshly ground pepper to taste
Cut slices across the top of the pork tenderloin ½” apart, being careful to not cut all the way through meat. In a large bowl mix together spinach, tomatoes, and feta. Microwave on high for 90 seconds. Use a spoon to stuff spinach mixture into slits in the pork tenderloin. Spread any remaining filling over top of meat. Salt and pepper to taste. Roast or grill in an oven or on a grill preheated to 425 F for about 25 minutes, or until instant thermometer registers 145F. Cover with foil if spinach is starting to get too brown. Let rest for 10 minutes before slicing to serve.