- 1 pork tenderloin (1 pound, trimmed)
- 2 teaspoons olive oil
- 1/3 cup onion (diced)
- 1 clove clove (minced)
- 10 ounces frozen chopped spinach (thawed and squeezed dry)
- 1/4 cup feta cheese (finely crumbled)
- 1 teaspoon lemon zest (grated)
- Preheat oven to 425 degrees F. Line medium baking pan with foil.
- Heat oil in a medium skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant. Transfer to medium bowl and let cool slightly.
- Add the spinach, feta, and lemon zest to onion mixture and stir to combine.
- Place pork on a cutting board. Make lengthwise cut through center of tenderloin, cutting 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.
- Spread the spinach filling evenly over tenderloin, leaving a 1/2-inch border. Roll up jellyroll-style, starting with long side. Tie at 1 1/2-inch intervals with kitchen twine. Place pork in prepared pan and roast for 15-18 minutes or until the pork’s internal temperature reaches 145 degrees F. Remove from oven, cover loosely with foil, and let stand for 3 minutes. Remove and discard twine and cut pork into slices.
- Serve the pork tenderloin with baked butternut or acorn squash. To do so, peel and seed the squash and cut into 1-inch pieces. Toss with olive oil and bake on a large baking pan, stirring once, until browned and tender, 45 minutes. Place the pork in the oven after the squash has baked about 20 minutes and both will be ready to serve at the same time.