This year something really fabulous and exciting is happening in the food blogging world – its the first ever Virtual Progressive Dinner! Food Bloggers from all over the country are coming together to put together delectable dinner menus for you and your friends and family for your holiday meals! It’s an amazing project that we are doing to help raise awareness and money for Share Out Strength!
This progressive dinner party is a way to increase awareness about childhood hunger in the US. We are trying to raise funds to help feed these children not only during the holiday season but all year round!
This year my contribution was a stuffed pork tenderloin. This is a great main course and its totally fancy and delicious but its not overly complicated or too expensive! Check out these step by step instructions on how to make this great dish for your next holiday dinner!
Spinach and Feta Stuffed Pork
Ingredients
- 4 tablespoons olive oil
- 1 yellow onion finely chopped
- 1 16 oz package fresh spinach
- 1 pork tenderloin
- 8 ounces feta cheese
- Salt and freshly ground pepper
- 3 tbsp Italian seasoning
- 1 1/2 cup dry white wine
- 1 cup low-salt chicken broth
- Kitchen twine
Instructions
- Preheat the oven to 350°F.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté until it is wilted down. Remove from heat and let cool.
- Cut through pork tenderloin lengthwise so it can open up like a book. Using a meat mallet, pound out each side until it’s about ¼-inch thick. Distribute the spinach and onion mixture over tenderloin and top with the cheese. Roll tenderloin from the long side, and tie with string so it holds its shape. Sprinkle the outside with salt, pepper and Italian seasoning
- Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Add tenderloin and let it sear on all sides for about 5-6 minutes total. Place the skillet in oven. Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes. Remove from oven and cover with foil to let the juices re-distribute and to rest.
- Use the same skillet and place back 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. Remove strings from the pork and cut into 1/2-inch-thick slices. Spoon the sauce over the pork.
gaby, this seriously looks heavenly. is it possible to crave it at 6:15AM?!
This looks great, Gaby! Thanks for all you’ve done to help with this fantastic promotion.
Oh, I love stuffing meats like this! You can be so creative with it. Great job, Gaby.
Gaby, this is a perfectly simple yet beautiful entree. Really enjoyed the video. You are a natural and it made the recipe come to life. So glad to be a part of this event with you ; )
-Lexie
Lexie’s Kitchen
So wonderful that you are doing this virtual event. It looks to be a mouth-watering experience.
A wonderful way for us to continue to help others in need.
YUM! It has been a joy working with you on our virtual progressive dinner party! I can’t wait to see what we cook up next time! xoxoxo
What a great entree selection. I love stuffed pork loin, but have never pounded it out to achieve an even thickness before stuffing. Great tip.
Great video! This tip on how to butterfly the loin is perfect, I was thinking I had to ask my butcher to open it up for me. Thanks!
Mmm, Gaby, this pork looks wonderful! I love stuffing meats around this time of year, and I have a tenderloin waiting and begging to be used for this recipe! As usual, your video was charming and natural. Keep up the great work, and have a wonderful weekend!
Beautiful dish… wonderful cause!! The link list is like a cookbook!!!
After seeing and hearing you speak at blogher ’10, how fun to see you in the video! This recipe looks delicious and so easy and festive for the holidays. I’m delighted to be a part of this very worthwhile event. (I contributed my Arugula, Pear & Pomegranate salad.)
I am so happy that we can participate in this event together. Helping to raise awareness for such an important cause is a gift this holiday season.
This pork loin looks like the perfect celebration meal! xo
i can smell that pork tenderloin from here! omg, looks amazing and so juicy. great job gaby! thank you for raising awareness of Share Our Strength. xxoo
Hi Gaby,
I was just curious. is there a typo in the recipe or are you actually using half a bottle of wine for this sauce?
Thanks
not a type! 1/2 bottle is correct – but it reduced down a LOT so you have a really delicious thick sauce 🙂
This looks delicious! Could you make the stuffing ahead of time? I’m having a dinner party Friday and would love to make the stuffing maybe Wednesday.
yes you could make it ahead of time for sure!
I’m making this for dinner tonight! I honestly can’t wait to eat it! What are some side suggestions?
This!! https://dev.afterhoursagency.com/wgc/roasted-broccolini/
How big of a tenderloin are you using in this recipe? I have a 3# 10 oz loin. Thinking I should slice it in half and make two stuffed loins, but should I double the ingredients of this recipe?
yes – double the stuffing ingredients
This dish was fantastic. We added garlic to it and thickened the sauce a little and it was delicious. We will absolutely make it again!
I think you are the only one to actually cook this. I’m trying it tonight.
I would like to see the Nutrition facts listed.
Love this recipe! And the kids do to! A weekly staple during SIP!
Can you ever use frozen spinach instead?
I just made this receipe for dinner tonight..this is definitely a 5 star receipe. It was so easy and simple to make but the end result was fantastic.
Excellent recipe! Thanks for sharing