Saturday, April 19, 2014

Pork tenderloin stuffed with feta and artichokes

I really like pork tenderloin it cooks quickly and it is low in fat, so really it is like a chicken breast.  And like a chicken breast it needs a little help in the flavour and moisture area.  I came up with this recipe the other night when I had a pork tenderloin in the fridge and a large container of feta cheese to use.

My husband loves feta cheese, artichoke hearts and mushrooms, so 2 out of 3 aren't bad!

To feed 2 big eaters or 3 or 4 light eaters. (This fed us 2 for dinner and one for lunch the next day.

1 pork tenderloin
1 cup of crumbled feta cheese
1 small jar of artichoke hearts quartered
2 tablespoons of olive oil
1 cup of white wine

Butterfly the tenderloin which I described in pork tenderloin stuffed with mushrooms. Sprinkle the feta over the pork and top with the artichoke hearts.

Roll up and either tie with twine or pin closed with bamboo skewers, which is what I did this time. Cut off the long ends of the skewers.

Add the olive oil to a preheated ovenproof frying pan and brown the pork all over.

Then put the pork, in the same frying pan, if possible into a preheated 375 oven for about 20 minutes until the pork is cooked through.

Remove from the pan remove the skewers or twine and place in a warmed serving dish to rest while you make a quick sauce.

Add the wine to the cooking pan and concentrate down scraping all the good cooking bits off the bottom.  Pour over the pork cut in to thick slices and serve.

Quick dinner on the table within half an hour and if I had made a mushroom sauce it might have been the perfect dish for my husband.  As it was he was quite enthusiastic, he usually does not comment on what I serve him, but he did say that this was particularly good.

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