Pork Tenderloin With Tomatoes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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For this recipe, pork tenderloin is pounded thin, stuffed, rolled and roasted in the oven. To save time, the filling ingredients can be prepared a day or two ahead and the pork can also be prepared ahead of time. Ingredients:
2 tablespoons olive oil |
2 tablespoons unsalted butter |
1 1/2 cups mushrooms, sliced |
1 cup onion, chopped (1 medium) |
5 cups fresh tomatoes, chopped (3 medium) |
1/4 cup pitted kalamata olive, coarsely chopped |
1/3 cup feta cheese, crumbled (may substitute goat cheese) |
1 tablespoon dried oregano |
2 (12 ounce) pork tenderloin, trimmed of silver skin and excess fat then butterflied |
salt (optional) |
fresh ground black pepper |
Directions:
1. Preheat the oven to 450 degrees F.
2. Heat oil and butter in a large skillet over medium high heat.
3. Add mushrooms, onion, tomatoes, and olives and cook, stirring occasionally, until mushrooms and onions have softened, about 5 to 6 minutes.
4. Remove from heat and stir in cheese and oregano.
5. Pound each tenderloin to a thickness of 1/4 inches and season with salt and pepper on both sides.
6. Spread about half the filling on each tenderloin and roll up.
7. Place in a baking dish, seam side down, about 2 inches apart; sprinkle any remaining filling around the pork rolls.
8. Roast for 15 minutes, then lower temperature to 400 degrees F and roast until an internal meat thermometer registers 160 degrees F, about 15 to 20 minutes.
9. Let cool for 5 minutes then cut crosswise into thick slices.
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