Athens Pork Tenderloin with Goat Cheese

A filling of mushrooms, dried tomatoes, kalamata olives, oregano & crumbled feta is rolled inside pounded pork tenderloin before roasting.

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Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 1/2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 1/4 cup oil-packed dried tomatoes, drained and chopped
• 1/4 cup pitted Kalamata olives, chopped
• 1/3 cup crumbled goat cheese (such as feta)
• 1 tablespoon dried oregano
• 2 (12-ounce) pork tenderloins, trimmed and butterflied
• 1 teaspoons salt
• 1 teaspoon ground black pepper

Method

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.

Notes: I find this recipe to be very easy on a busy evening because I chop and saute all the ingredients the day before and store them in the refrigerator. I even butterfly the meat, cover it and store that in the refrigerator as well. On the evening I make this recipe, it takes little more than the baking time of 30 minutes to prepare.

Number of servings: 8

Submitted By: Radelle
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