At brunch with girlfriends Sunday morning, our girlfriend Sarah told us about her recipe for stuffed pork tenderloin. I rarely cook pork tenderloin, but Ian had just recently mentioned that it would be a tasty and easy dinner idea. I just can't wait to share this recipe because it was delicious, easy, and it made enough for us to enjoy it for two nights!
The package I bought had two tenderloins in it, so I washed them both and froze one of them. I started off by cutting four pieces of bakers twine (about 8" long) and soaking the twine in a cup of water to keep it from burning.
I used a 9x13 glass dish coated with a little non-stick cooking apray. To assemble the pork, all I had to do was create a slit down the center of one of the tenderloins (going about midway down, no need to go all the way through). I added in sundried tomato pesto, spinach leaves, capers, and feta cheese. I drizzled a little olive oil on the meat and spread it in with my fingers and then added a little sea salt and cracked black pepper.
Then, I just tied it up with the wet twine and tied it in knots to hold it all together.
Into a preheated 350* oven it went for about 45 minutes. Once done, I let it sit for a while and then I cut off the twine.
To serve, we cut the pork into medallions. As a special treat for us, since it wasn't a weekday, I made mashed redskin potatoes with gravy. We almost never eat mashed potatoes, so they are quite a treat.