Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce |
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Prep Time: 9 Minutes Cook Time: 22 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Canned tomatoes spiked with balsamic vinegar and basil roast with the pork to create an easy sauce. Hot cooked orzo soaks up the juices. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/4 cup sun-dried tomato pesto (such as classico) |
1 cup baby spinach |
1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes |
olive oil-flavored cooking spray |
1/4 teaspoon black pepper |
1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as hunt's), undrained |
Directions:
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 tenderloin; top with spinach and feta. Close tenderloin; secure at intervals with wooden picks (about 12). Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray; sprinkle evenly with pepper. Pour tomatoes around pork in pan.
3. Bake at 500° for 22 minutes or until a thermometer registers 160° (slightly pink). Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices. Serve roasted tomatoes over pork.
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