It was one of my dad’s birthday recently. I say one, because I actually have 3! It used to get really confusing for my daughter when she was little. She had to give all her grandparents special names. To be more exact, it was Debbies husband Marks birthday. For the past couple of years we have celebrated his birthday with a weekend trip to Vegas! If for nothing other than for Mark to prove he can still keep up with us wippersnappers 😉 He can! Let me tell you!
We weren’t able to jet down to Vegas this year so Debbie had a dinner for him instead. I wasnt able to be there, but some of their good friends, Barry and Sheila were able to. Barry and Sheila have been friends with Mark and Debbie for over 30 years and Sheila and Debbie have been best friends since high school! Sheila is also a fantastic photographer and she took these pictures of the dinner Debbie made. I wish I could take credit for them, but shes the one that made this pork tenderloin look so delicious! She usually takes the most beautiful pictures of horses and engagements or weddings including one of my best friends wedding last year! You can see more of her work on her facebook page at Sheila Armstrong Photography.
Debbie had a few other guests to feed. Their friends Mary and Dave and my sister Sam. For dinner she made this crazy good Stuffed Pork Tenderloin. She had a recipe (that I cant cite because I dont have it and she didnt save it) but she changed it to suit their tastes. Feta cheese instead of goat cheese as Mark isnt a fan. She added sun dried tomato pesto and took out the sour cream. Sour cream adds too much liquid when you cook it and you want nicely browned pork, not soupy pork!
Debbie watched a video to learn how to tie up the pork loin properly so that it would cook evenly and not dry out. This is really important actually, because pork loin can dry out so quickly as it has such a low fat content. You can find a link to that video at the bottom of this post.
Here is the delicious recipe that she came up with. It tastes as good as it looks!
- 2 1.3lbs Pork Tenderloin
- 2 tbsp Olive Oil
- 2 cloves Garlic minced
- 20 oz Spinach
- 8 oz Herb and Garlic Cream Cheese
- 4 oz Sun Dried Tomatoes on oil
- 3 Tbs Sun Dried Tomatoes Pesto
- Salt and Pepper
- ½ to ¾ cup Feta broken up
- Heat your oven to 450 degrees.
- Heat oil in a large skillet on medium heat. Cook the spinach in the skillet in batches. Cook till the spinach is wilted and remove it from the pan. There will be some liquid so try and squeeze most of it out and chop up the spinach.
- Add it to a large bowl and then add your minced garlic, cream cheese, pesto, feta and sun dried tomatoes.
- Cut the slivery skin off your pork tenderloin if it hasnt been removed by your butcher.
- Butterfly each of the tenderloins by using a sharp knife to slice through the middle but not all the way through. Open up the meat and place on a piece of wax paper or saran wrap.
- Then take a empty wine bottle or a meat mallet and pound till it is the same thickness all around
- Sprinkle with salt and pepper.
- Take the spinach mixture and spread it in the middle of each pork tenderloin. Roll it up like a pinwheel. Take some butcher string and tie the pork up good.
- Once it is all tied up place it on a broiling pan or 8x12 pan drizzle olive oil over the pork and sprinkle with salt and pepper.
- Put a meat thermometer into the thickest part. Place the pork in the oven for 45 minutes or till it reaches 71 degrees Celsius for medium.
- Once its done, remove from the oven, cover it with tin foil and let it rest for 10 min.
- Slice it up and Serve