Athens Pork Tenderloin With Goat Cheese Recipe

Ingredients for Athens Pork Tenderloin With Goat Cheese

• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 1/2 medium onion (finely chopped)
• Sun Dried Tomato Packed In Oil
• Kalamata Olive
• 4 ounces goat cheese (optional, can be added to the mushroom mixture)
• Dried Oregano
• 1-2 pounds pork tenderloin
• Salt
• Black Pepper

How to Make Athens Pork Tenderloin With Goat Cheese

1. Preheat oven to 450°F (232°C).
2. In a 10- or 11-inch skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
3. Add 8 ounces of sliced mushrooms, 1/2 medium onion (finely chopped), 1/4 cup oil-packed sun-dried tomatoes (drained and chopped), and 1/2 cup Kalamata olives (pitted and halved).
4. Sauté for 5-6 minutes, until mushrooms are softened.
5. Remove from heat and stir in 4 ounces of crumbled feta cheese and 1 teaspoon of dried oregano. Set aside.
6. Butterfly each pork tenderloin (about 1 pound each) by slicing lengthwise, cutting almost all the way through to create a pocket.
7. Place each tenderloin between two sheets of plastic wrap and gently pound to 1/4- to 1/2-inch thickness using a meat mallet.
8. Season both sides of each tenderloin with salt and pepper to taste.
9. Spread the mushroom and feta mixture evenly over one side of each tenderloin, leaving a 1/2-inch border.
10. Roll up the tenderloins, tucking in the filling, and place them seam-down in a roasting pan.
11. Bake uncovered for 15 minutes at 450°F (232°C).
12. Reduce oven temperature to 400°F (204°C) and bake for an additional 15-20 minutes, or until a meat thermometer inserted into the thickest part registers 160°F (71°C).
13. Remove from oven and let rest for 5 minutes before slicing and serving.