3ouncessundried tomatoes packed in oilAbout 6 tomato pieces, chopped
3ouncesfeta cheese
For the coating:
¼cupbalsamic vinegar
2Tablespoonsolive oil
2Tablespoonshoney
2teaspoonsdijon mustard
1Tablespoonrosemarychopped
1teaspoonlemon zest
3clovesgarlicgrated
1teaspoonKosher salt
½teaspoonblack pepper
Instructions
Preheat the oven to 425 degrees.
For the filling:
Heat the oil in a small saute pan over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Squeeze as much moisture out of spinach as possible. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
For the topping:
Combine balsamic, oil, honey, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
To assemble:
Slice the tenderloin down the middle lengthwise, about 1 inch deep. Turn knife and slice the loin open, creating a flat surface. Spread the spinach mixture evenly down the center third of the loin. Fold one third over the filling, then roll back in place. Use butcher's twine to tie it together in 3-4 places. Place the pork loin on a half sheet pan lined with aluminum foil. Smear all sides with the topping.
Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 15-20 minutes or until a thermometer inserted in the thickest part of the loin reads at least 135*F degrees. Allow the pork to rest for 10 minutes before slicing and serving.
Notes
NOTE: loin can be stuffed and refrigerated overnight. Prestuffed loin must be cooked slightly higher to account for potential cross-contamination (145*F) for a final service temperature of 155*F.