Athens Pork Tenderloin With Goat Cheese
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 1⁄2 cups mushrooms, sliced
- 1 medium onion, chopped
- 1⁄4 cup sun-dried tomato packed in oil, drained and chopped
- 1⁄4 cup kalamata olive, pitted and chopped
- 1⁄3 cup goat cheese, crumbled (such as feta)
- 1 tablespoon dried oregano
- 2 (12 ounce) pork tenderloin, trimmed and butterflied
- 1 teaspoon salt
- 1 teaspoon black pepper
directions
- Preheat oven to 450 degrees.
- Add olive oil and butter to a 10- or 11-inch skillet and set heat to medium-high. When butter melts, add mushrooms, onion, tomatoes, and olives; saute for 5 to 6 minutes until mushrooms are softened.
- Remove from heat; stir in the cheese and dried oregano until well combined.
- Butterfly each tenderloin by slitting lengthwise, cutting to but not through the other side. Place each between 2 sheets of heavy-duty plastic wrap; pound with a meat mallet or a small heavy skillet. Thickness should be approximately 1/4- to 1/2-inch.
- Sprinkle with salt and pepper.
- Spread mushroom mixture on one side of each tenderloin, leaving about a 1/2-inch border. Roll up tenderloin, enclosing the filling inside.
- Place with the seams facing down in a roasting pan. Bake, uncovered, for 15 minutes.
- Reduce heat to 400 degrees and bake an additional 15 to 20 minutes or until meat reaches at least 160 degrees on an instant-read thermometer.
- Remove tenderloins from oven and allow to cool for 5 minutes before slicing.
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RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.