Roasted Pork Tenderloin with Spinach, Apricots, and Feta
Ingredients
  • 18- to 12-ounce pork tenderloin, fat trimmed
  • 6ounces baby spinach, cleaned, briefly blanched, and excess water pressed out
  • 1/4cup cooked long-grain wild rice blend
  • 2tablespoons chopped dried apricots
  • 1ounce crumbled feta cheese
  • 1clove garlic, pressed
  • 12-inch sprig fresh rosemary, needles removed and finely chopped
  • Salt and pepper
  • Cooking spray
Instructions
  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.
Recipe Notes
Nutrition Facts
Roasted Pork Tenderloin with Spinach, Apricots, and Feta
Amount Per Serving
Calories 82
% Daily Value*
Cholesterol 27mg 9%
Sodium 97mg 4%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

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