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