Stuffed Pork Tenderloin with Spinach and Feta

Ingredients

• 1½ lb pork tenderloin
• 5 oz fresh spinach
• 4 oz feta cheese
• 2 clove garlic
• ½ tsp onion powder
• ½ tsp dried oregano
• 2 tbsp olive oil
• ¾ tsp salt
• ½ tsp black pepper
• 1 piece kitchen twine (optional)

Steps

1. Preheat oven to 375°F (190°C). Butterfly the pork tenderloin by slicing it lengthwise about two-thirds of the way through, then open it flat like a book.
2. Mince the garlic. In a bowl, combine spinach, crumbled feta, minced garlic, onion powder, and oregano. Season with 1/4 tsp salt and 1/4 tsp pepper.
3. Spread the spinach and feta mixture evenly over the butterflied pork tenderloin, leaving a small border. Roll the pork tightly lengthwise to enclose the filling.
4. Secure the rolled pork with kitchen twine at 1-inch intervals. Rub the outside of the pork with 1 tbsp olive oil and season with remaining salt and pepper.
5. Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and roast for 20-30 minutes, or until an internal temperature of 145°F (63°C) is reached. Let it rest for 10 minutes before slicing and serving.