Artichoke And Feta Stuffed Pork Tenderloin

Directions

1. 1Preheat oven to 450 degrees F.
2. 2Place 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. 3For 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. 4Spread 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. 5Place 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. 6If desired, meanwhile, place wine in small saucepan; bring to boil over medium-high heat. Continue boiling until reduced to 3 tablespoons.
7. 7To serve, remove string and cut into 1/2-3/4-inch thick slices. Drizzle with wine reduction.