Stuffed pork tenderloin for a healthy dinner entree.   Add a side of orzo tossed with fresh parsley and mixed salad greens with tomatoes and shallots for easy meal accompaniments to this Greek-style pork tenderloin roast.


  • 1 pound pork tenderloin
  • nonstick cooking spray (Olive oil)
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon lemon pepper
  • 1/3 cup chardonnay (optional)
  • 4 ounces artichoke hearts (frozen and thawed)
  • 1/4 cup feta cheese (reduced-fat, crumbled, 1 ounce)
  • 1 tablespoon mayonnaise (light)
  • 1 teaspoon fresh oregano leaves (finely chopped)
  • 1/4 teaspoon lemon pepper
  • 1/8 teaspoon fine sea salt


  1. Preheat oven to 450 degrees F.
  2. Place pork on large cutting board. Make lengthwise cut through center of tenderloin. Cut to, but not through, opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten pork to 1/2-inch thickness using flat side of meat mallet.
  3. For artichoke filling, press artichokes between paper towels to remove excess moisture. Place artichokes, feta cheese, mayonnaise, oregano, lemon-pepper seasoning, and salt in food processor container. Cover and process with on/off turns until artichokes are finely chopped, scraping the side of the container occasionally.
  4. Spread artichoke mixture evenly on half of the pork to within 1/4-inch of edges. Fold pork in half to form its original shape; tie close with string. Spray pork with cooking spray; sprinkle with salt and lemon-pepper seasoning.
  5. Place pork, seam side up, on rack in jelly-roll pan. Roast in heated oven for 20 minutes or until the internal temperature reaches 145 degrees F. Transfer tenderloin to clean cutting board. Loosely cover with foil; let rest for 5-10 minutes.
  6. If desired, meanwhile, place wine in small saucepan; bring to boil over medium-high heat. Continue boiling until reduced to 3 tablespoons.
  7. To serve, remove string and cut into 1/2-3/4-inch thick slices. Drizzle with wine reduction.
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