Stuffed Pork Tenderloin with Spinach & Feta December 04 2011
- 2 tablespoons olive oil
- 1/2 cup minced yellow onion
- 2 packages frozen spinach, thawed and squeezed dry
- Two 1-pound pork tenderloins
- 5 ounces feta cheese, crumbled
- 5 tablespoons Kansas City BBQ Rub
- 1 cup dry white wine
- 1 cup low-salt chicken broth
- Kitchen string
- Salt (preferably kosher or sea salt) and freshly ground pepper
Preheat the oven to 350°F. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté for a couple of minutes until the moisture evaporates. Remove from heat and let cool.
Cut through each pork tenderloin lengthwise to within ½-inch of cutting all the way through. Open up the pork like a book and pound out each side until it’s about ¼-inch thick. Distribute the spinach over each tenderloin and top with the cheese. Roll each tenderloin jelly-roll style from the long side, and tie with string in 5 places. Coat the outside of each tenderloin with 2½ tablespoons of the Kansas City BBQ Rub. Let stand 30 minutes.
Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Add tenderloins and sauté, turning to brown all sides, about 7 minutes total. Place the skillet in oven. Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes. Transfer the tenderloins to a platter; cover loosely with foil. Place the same skillet over medium heat, and add the wine and broth. Boil until the sauce thickens, scraping up browned bits, about 10 minutes. Season with salt and pepper. To serve, remove strings from the pork and cut into 1/2-inch-thick slices. Spoon the sauce over the pork.