Sundried Tomato & Feta Stuffed Pork

In a week where I found out I will have to be living without gluten in my life for around a year (the horror!), I take comfort in knowing that I Will Always Have Pork. My taste buds are thanking my body for not being a complete failure. (I kid. I realize gluten intolerence/celiac disease are serious conditions)

This recipes combines some flavours that by now I’m sure you know I adore: sundried tomatoes, salty feta, and of course, pork. Oh, but I didn’t just stop at one type of pork. Even though this porky tenderloin would have been fantastic just stuffed, seared, and roasted, I decided to make it all the more delicious by adding more pork. So it was cradled in a proscuitto blanket before being sent to the saute pan to seal in the juices. And it was good.

Sundried Tomato & Feta Stuffed Pork Tenderloin wrapped in Proscuitto

Umm…how is that for a recipe title? I think it encompasses the awesomeness that is this meaty meal.

1 lb pork tenderloin
1/2 cup feta, chopped
6 sundried tomatoes in oil, chopped
2 Tbsp parsley, chopped
1 Tbsp basil, chopped
1 garlic clove, minced
1/4 tsp salt & pepper
4-5 slices prosciutto
1 Tbsp olive oil

Preheat oven to 400ºF.

Remove any silver skin from the tenderloin. Butterfly the pork tenderloin (cut it down the middle vertically, but not all the way through – it should open up like a book), then place it between two sheets of plastic wrap and pound it thin with a meat mallet – you’ll want about 1 cm thickness. Set aside. Note: you can also use a heavy can of soup to pound the pork.

Preheat an oven-proof pan on medium-high heat. Meanwhile, combine the feta, sundried tomatoes, parsley, basil, salt and pepper in a small bowl. Stir in 1 Tbsp of the the sundried tomato oil (or 1 Tbsp of olive oil). Spread out the feta mixture along the middle of the pork, vertically.  Starting at the short end of the pork, start rolling it up like a jelly roll. Place the prosciutto slices in a row on your work surface; you’ll want them so they are vertical to you. You will need 4-5 depending on the length of your tenderloin – you want enough that the length of the prosciutto slices lined up equals the length of your tenderloin. Place the tenderloin on top of one end of the prosciutto slices, roll up the tenderloin in the prosciutto.

Heat up the olive oil in the prepared pan. When it’s hot, place the tenderloin in the pan and sear both sides (as you can see above, my tenderloin had to be curved to fit the pan). When you’re done searing, place the pan in the pre-heated oven and roast for 25-40 minutes, depending on desired degree of doneness (we like ours a bit pink, so we only roast for about 25 minutes; but maybe you like yours well-done). Remove pork from oven to a cutting board and let stand, covered with foil, for 5-10 minutes. Slice into 1″ thick slices and serve.

Serves 4.

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