Feta & Spinach Stuffed Pork Tenderloin

on | 3 min read


  • 1-2 pork tenderloin, depending on desired size.
  • 1 tsp rosemary, finely chopped
  • 1 tsp thyme leaves, finely chopped
  • 2 cups kale or spinach, blanched, squeezed to remove moisture and finely chopped
  • 30g dried mushrooms, soaked and chopped
  • 150g Feta cheese
  • 2 garlic cloves, crushed
  • Zest of one lemon
  • 2 Tblsps oil or butter
  • 2 Tblsps sun dried tomatoes in oil, finely chopped
  • 1 Tblsp honey
  • Salt & pepper to taste


    • Preheat oven to 180°C on a fan-forced function
    • Cut a deep slit lengthwise on the tenderloin from end to end without going all of the way through. Open the tenderloin and pound out as flat as possible.
    • Combine mushrooms, feta, kale or spinach, sundried tomatoes, zest and herbs in a bowl. Spread mixture over pounded tenderloin and re-roll. Tie with kitchen string.
    • In an oven-safe heavy frypan, heat oil or butter and honey over medium heat until browning but not burnt. Add the tenderloin and brown on all sides.
    • Transfer frypan to the oven and bake 10 more minutes. Allow to rest before carving into thick slices.
    • Serve with asparagus, rice or risotto.