Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce

Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce
Photo by Oxmoor House

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • ¼ teaspoon black pepper
  • 1 cup baby spinach
  • ¼ cup sun-dried tomato pesto (such as Classico)
  • 1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as Hunt's), undrained
  • Olive oil-flavored cooking spray
  • ¼ cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes

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 tenderl...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network