Psaronefria (Stuffed Pork Tenderloin)

Ingredients

• 600g Pork tenderloin
• 150g Feta cheese (crumbled)
• 100g Fresh spinach (coarsely chopped)
• 2 Garlic cloves (minced)
• 2 EL chopped parsley
• 1 TL dried oregano
• Olivenöl Olive oil
• Salz Salt
• Pfeffer Pepper
• 100ml White wine
• 100ml Chicken broth

Instructions

1. Cut the pork tenderloin lengthwise to create a pocket, but do not cut all the way through. Pound flat.
2. In a bowl, combine feta, crumbled spinach, garlic, parsley, oregano, salt, and pepper.
3. Stuff the feta mixture into the pocket of the pork tenderloin and tie it closed with kitchen twine.
4. Season the stuffed tenderloin on all sides with salt and pepper and sear in a little olive oil until browned on all sides.
5. Place the seared tenderloin into a baking dish.
6. Pour the white wine and chicken broth into the dish.
7. Bake in a preheated oven at 180°C for approx. 45-55 minutes, until the internal temperature reaches 70°C.
8. Let the meat rest for approx. 10 minutes before slicing.
9. Serve with the pan juices.

Nutrition