Prep Time
20 min
Cook Time
15 min
Yields
4-6 servings
A delicious sweet and salty stuffing wrapped up in a tender cut of meat.
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ingredients
Stuffing
½
cup (125 mL) Feta Block, diced
¼
cup (60 mL) red onion, chopped
1
clove garlic, chopped
⅓
cup (80 mL) raisins or other dried fruit, diced (cranberries, apples, apricots, dates...)
2
Tbsp (30 mL) parsley, chopped
Ground pepper, to taste
Pork Tenderloin with Feta & Dr
2
pork tenderloins (about 1 lb 5 oz / 600 g)
1
Tbsp (15 mL) butter
½
cup (125 mL) white wine
½
cup (125 mL) chicken broth
⅓
cup (80 mL) 35 % cream
2
cup (500 mL) baby arugula
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directions
Step 1
In a bowl, mix Feta with onion, garlic, raisins, parsley and ground pepper to taste.
Step 2
Trim 2 inch (5 cm) off the skinny end of each tenderloin and make a slit, lengthwise, so you can split them open. Stuff tenderloins with Feta mixture, keeping it in the centre, and then close to trap in the stuffing. Tie with string.
Step 3
In a skillet, melt butter over high heat and brown the stuffed meat on all sides. Deglaze with wine and broth. Cover and cook 10 minutes over medium heat.
Step 4
Remove pork from skillet; untie string and let stand, covered with a foil sheet.
Step 5
Strain cooking juices, bring to a boil, add cream, and simmer 4-5 minutes.