Let me start by saying I’m particularly challenged when it comes to stuffing food with other food: tortillas, burritos, lettuce wraps and, apparently, pork tenderloin. While I’m incredibly diligent about portion sizes when I’m eating, I seem to lose all sense of proportion during preparation. So, while it was clear to me I had more than enough stuffing to fill my tenderloin adequately, I used all of it. Every last morsel. I hate to waste, you know, and if I didn’t use it I’d probably have just sloughed it into the trash. Senseless, I think. Because when push comes to shove, I’ll just make it fit (as you’ll see in the photos below). Hey, this isn’t a professional photo shoot, here. I make it, I shoot it, we eat it. I don’t have time to “style” my food.
Ignoring the obvious over-stuffing, this recipe is fantastic. super healthy, and brimming with an incredible array of flavors. Since pork is a super lean meat, the dish comes by that flavor via lots of other good-for-you ingredients. The red pepper, capers, pine nuts, and feta cheese play off each other perfectly and give the meal a truly Mediterranean flair. It’s heart-healthy, low-fat, and high in protein. I served it with a mixed grain rice and a small salad since the stuffing is full of veggies, anyway. We love it. Hope you try it and enjoy!
Mediterranean-style Stuffed Pork Tenderloin
- 1 lb pork tenderloin, butterflied and pounded flat
- 1 red pepper, finely chopped
- 2 cloves garlic, finely chopped
- 6 oz spinach
- 1/4 c pine nuts, toasted
- 1 to 2 Tbsp capers, depending on preference (you can also use pitted Kalamata olives)
- 2 Tbsp extra virgin olive oil
- 1/4 c low-fat Feta cheese, crumbled
- kitchen twine