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Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce

Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce
You can never have too many main course recipes, so give Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce a try. This recipe makes 4 servings with 202 calories, 27g of protein, and 6g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up baby spinach, feta cheese, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 31 minutes. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

1
Preheat oven to 50
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OvenOven
2
Cut pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat.
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PorkPork
3
Place pork halves between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet.
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MeatMeat
PorkPork
WrapWrap
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Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
Frying PanFrying Pan
4
Spread pesto evenly down length of tenderloin; top with spinach and feta. Close tenderloin; secure at intervals with wooden picks (about 12).
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SpinachSpinach
SpreadSpread
PestoPesto
Feta CheeseFeta Cheese
5
Place pork in a 13 x 9-inch baking pan coated with cooking spray. Coat pork with cooking spray; sprinkle evenly with pepper.
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Cooking SprayCooking Spray
PepperPepper
PorkPork
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Baking PanBaking Pan
6
Pour tomatoes around pork in pan.
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TomatoTomato
PorkPork
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Frying PanFrying Pan
7
Bake at 500 for 22 minutes or until a thermometer registers 160 (slightly pink).
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Kitchen ThermometerKitchen Thermometer
OvenOven
8
Let stand 5 minutes. Discard wooden picks; cut pork into 8 slices.
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PorkPork
9
Serve roasted tomatoes over pork.
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TomatoTomato
PorkPork
DifficultyMedium
Ready In31 m.
Servings4
Health Score27
Gluten Free
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
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