Ingredients for Athens Pork Tenderloin With Goat Cheese
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces fresh mushrooms, sliced
- 1/2 medium onion, finely chopped
- 1/4 cup oil packed sun-dried tomatoes, drained and chopped
- 1/2 cup pitted kalamata olives, halved
- 4 ounces crumbled goat cheese
- 1 teaspoon dried oregano
- 2 (1 pound) pork tenderloins
- salt to taste
- black pepper to taste
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How to Make Athens Pork Tenderloin With Goat Cheese
- Preheat oven to 450°F (232°C).
- In a 10- or 11-inch skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat.
- 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).
- Sauté for 5-6 minutes, until mushrooms are softened.
- Remove from heat and stir in 4 ounces of crumbled feta cheese and 1 teaspoon of dried oregano. Set aside.
- Butterfly each pork tenderloin (about 1 pound each) by slicing lengthwise, cutting almost all the way through to create a pocket.
- Place each tenderloin between two sheets of plastic wrap and gently pound to 1/4- to 1/2-inch thickness using a meat mallet.
- Season both sides of each tenderloin with salt and pepper to taste.
- Spread the mushroom and feta mixture evenly over one side of each tenderloin, leaving a 1/2-inch border.
- Roll up the tenderloins, tucking in the filling, and place them seam-down in a roasting pan.
- Bake uncovered for 15 minutes at 450°F (232°C).
- 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).
- Remove from oven and let rest for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
3g
Fat
17g
Carbs
1g
