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Mediterranean Stuffed Balsamic and Herb Pork Tenderloin

by 42 Comments
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Juicy, tender Mediterranean Stuffed Pork Tenderloin covered in a tangy Balsamic and Rosemary sauce.

Mediterranean Stuffed Balsamic and Herb Pork Loin | Neighborfoodblog.com

Poor pork tenderloin. Can you imagine living under the shadow of bacon your whole life? Talk about feeling like the ugly duckling. While bacon has entire websites and Facebook pages dedicated to celebrating its goodness, pork tenderloin has faced a myriad of insults–too dry, too tough, too flavorless.

Guys? Pork tenderloin deserves better. So today I’m joining the Ohio Pork Council to raise awareness about pork loin bullying and educate individuals on how to treat them right.

Mediterranean Stuffed Pork Loin | Neighborfoodblog.com

Here’s the deal. That whole dry, tough, flavorless stuff? It’s not the pork’s fault. Pork was never meant to be cooked to the dull, gray, lifeless color we’ve subjected it to for years. Instead, pork shines brightest when it’s cooked to 145 degrees and left with a gorgeous rosy blush of pink.

When cooked to the right temperature, pork loin takes center stage. It shoves bacon to the side and steps into the role it was destined to play: Stunning dinner party entree, Easter main course, or easy weeknight family meal.

Mediterranean Stuffed Pork Loin | Neighborfoodblog.com

This Mediterranean Stuffed Pork Loin packs a BIG flavor punch. Spinach, feta, garlic, and sundried tomatoes provide a creamy, tangy, subtly sweet center, while balsamic vinegar, lemon zest, rosemary, and oregano lend fresh flavor to the exterior of the pork.

And the pork itself? It’s outrageously tender and juicy. The perfect canvas for all the flavors of the Mediterranean.

There are a few ways to stuff pork loin, but I find the easiest one is to simply slice it in half, spread the filling down the center, then fold it over. You can ask your butcher for some butcher string to tie it up, but I’ve cooked it without the string and it turned out fine that way as well.

Mediterranean Stuffed Pork Loin

If you haven’t picked up a meat thermometer yet, I highly recommend adding it to your wish list. It makes all the difference in cooking juicy pork, exactly medium steaks, and even the perfect Thanksgiving turkey.

Every oven and cut of meat is different, so a thermometer is the most reliable, consistent tool you have to cook your meats. And remember, you can always place a piece of meat back in the oven or the skillet, but you can never bring it back from it’s gray, lifeless grave!

Balsamic and Herb Roasted Pork Loin | Neighborfoodblog.com

To find out more about the Ohio Hog Farmers, you can like their Facebook page where they post recipes using all your favorite pork products (yes, there’s bacon. Lots of bacon).

I hope you’ll give pork a starring role at your next family gathering and help spread the word about #PinkPork. Together, we can stop pork bullying and be on our way to a juicier, more flavorful future!

Super flavorful, tender pork loin stuffed with spinach, feta, and sundried tomoatoes.

This post is sponsored by the Ohio Pork Council and Ohio Soybean Council. As always, all opinions are 100% my own.

Mediterranean Stuffed Balsamic and Herb Pork Loin #PinkPork

Mediterranean Stuffed Balsamic and Herb Pork Loin #PinkPork

Yield: 5
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Juicy balsamic and herb pork loin is stuffed with feta and sundried tomatoes for a Mediterranean flair.

Ingredients

  • 1 1/2 lb. pork tenderloin

For the filling:

  • 1 teaspoon olive oil
  • 3 garlic cloves
  • Pinch red pepper flakes
  • 5 cups packed baby spinach
  • Pinch salt
  • 1/2 a 7 ounce container sundried tomatoes packed in oil (About 6 tomato pieces), chopped
  • 3 ounces feta cheese

For the coating:

  • 1/4 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 2 teaspoons dijon mustard
  • 1 Tablespoon rosemary, chopped
  • 1 Tablespoon oregano, chopped
  • 1 teaspoon lemon zest
  • 3 cloves garlic, grated
  • 1 heaping teaspoon Kosher salt
  • 1/2 teaspoon black pepper

Instructions

Preheat the oven to 425 degrees.

For the filling:

  1. Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.

For the topping:

  1. Combine balsamic, oil, mustard, herbs, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.

To assemble:

  1. Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
  2. Roast the loin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

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Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 442 Total Fat: 22g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 114mg Sodium: 878mg Carbohydrates: 22g Fiber: 6g Sugar: 7g Protein: 43g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
© NeighborFood LLC
Category: Pork

 Recipe by Neighborfood

 

Comments

  1. Jennifer Osterholt says

    I love your comments about tenderloin. It is so amazing, yet spends so much time in the shadows of bacon. That’s a good one 🙂 Thanks for participating!

    Reply

  3. littleredkitchen says

    I need to pick up a pork loin! All these recipes going round is making me want one and I love the filling you used.

    Reply

  5. Kim Beaulieu says

    I love pork, and tenderloin is such a great cut. I had to giggle over the grave thing, it’s so true. People over-cook it so much. I must try this. And soon.

    Reply

    • Pam says

      This sounds wonderful however, a pork tenderloin and a pork loin are two different cuts. A pork loin is available as a boneless roast or a bone-in roast and is very tender—often pork loins are sold as whole roasts and are tied up in a circular fashion before cooking. … Pork tenderloin is long, round, and thin, while pork loin is a flat, rectangular cut of meat that is much wider. The loin is larger. The terms are used interchangeably in this recipe and I think it is a pork loin, not a tenderloin that is being used.

      Reply

  7. Taking On Magazines says

    Hokey smokes, that looks delicious. I love, love, love pork tenderloin. Truth be told, I cook a lot more pork than I do bacon. I definitely need to add your stuffed loin to my to-cook list.

    Reply

  9. dineanddish says

    You totally nailed this recipe… wow. And yes to getting the word out about the true color of pork! Thanks so much for sharing and for participating in this campaign!!

    Reply

  12. Jaimie says

    I have this in my oven right now. This’ll be my forth time making it. I LOVE this recipe, and so does everyone I serve it to. Thanks for sharing!

    Reply

  14. Margaret Mills says

    Courtney, you’ll be happy to know your pork legacy lives on! I’m making a stuffed tenderloin tonight (I’m a first timer). I googled to find the perfect recipe and yours fits the bill perfectly!
    Thank you so much for sharing 🙂 MM

    Reply

  16. Caela says

    Great recipe and had to prepare at last minute so changed a few things…spread cream cheese on pork, no sundried tomatoes or spinach so sauteed mushrooms, onions, garlic, fresh cherry tomatoes from garden and mixed baby greens. Used the Feta…a bit more 🙂 Added some white Sauvignon Blancc to the balsamic. This was sooooo good! Thank you.

    Reply

  17. Kris says

    I made this tonight. It’s delicious. Honestly, I didn’t measure all the ingredients. Served with a simple salad.

    Thanks for the recipe! I think it’s the first time I cooked a pork loin that wasn’t dry and/or blah.

    Reply

  19. James Rogers says

    I’m very excited to try this recipe, but the lady isn’t really an oregano fam, so I can go light on that, but she REALLY dislikes rosemary. Thoughts…? Can I use basil instead?

    Reply

  20. Nancy says

    Are you talking about pork tenderloin or pork loin. They are two different cuts. I cook tenderloin all the time and it’s wonderful. The recipe refers to both cuts interchangeably. The picture looks like a tenderloin. Which is it?

    Reply

  22. Christine says

    This is the best dinner I’ve made in a long time! Thank you for the recipe and for amping up the flavor on our dinner. Keeper recipe for sure!

    Reply

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