Roasted Pork Tenderloin with Spinach, Apricots, and Feta

Jan 31, 2005 12:00 PM

Roasted Pork Tenderloin with Spinach, Apricots, and Feta
January, 2005

Serves 6 as appetizer / Lean pork is low in fat and filled with flavor. My wife calls this household favorite “pork sushi” for its unique presentation. It appears much harder to prepare than it is—always a plus when you’re entertaining! TIP: The best way to judge pork loin doneness is by touch; when just right, it should feel like it does when you press on the fleshy area beneath your thumb.

1 8- to 12-ounce pork tenderloin, fat trimmed
6 ounces baby spinach, cleaned, briefly blanched, and excess water pressed out
1/4 cup cooked long-grain wild rice blend
2 tablespoons chopped dried apricots
1 ounce crumbled feta cheese
1 clove garlic, pressed
1 2-inch sprig fresh rosemary, needles removed and finely chopped
Salt and pepper
Cooking spray

1. Preheat oven to 400º. Make a long slit almost to both ends of the tenderloin to form a long pocket. Line pocket with spinach, cooked rice, apricots, feta, garlic, and rosemary. Salt and pepper lightly. Close and secure with toothpicks. Salt and pepper again, lightly.
2. Coat a large oven-proof skillet with cooking spray and place on high heat. Place stuffed pork loin in skillet and brown lightly, turning, until meat is a consistent pinkish brown. Transfer to oven and roast for 15–20 minutes or until a thermometer registers 150–155º internally (allow heat to peak, then level off, for accurate reading). Remove pork and cool for 15 minutes. Remove toothpicks. Slice 3/4-inch cross-sections using a thin, sharp knife. Serve hot.

PER SERVING: 82 cal, 28% fat cal, 3g fat, 1g sat fat, 27mg chol, 10g protein, 5g carb, 1g fiber, 97mg sodium