Red and Green Pork Tenderloin
Yes, it is as good as it looks, might even be better! This is one of the most moist pork tenderloins I have ever had! The flavors are so wonderful together that all of my children ate all of theirs and asked for more, spinach and peppers included! It made the perfect amount for leftover lunch!
If you aren't a fan of pork, you can always sub chicken breasts for this recipe, just make sure to buy cutlets or pound them nice and thin! ;)
What you need...
pork tenderloin (they come in packs of 2)
large container of fresh baby spinach (I used almost all of my 11oz.)
1 red bell pepper, sliced
1/2 sweet onion, sliced
1-2 cloves garlic, chopped
1/3 cup olive tapenade (any kind you like)
1/4 cup feta cheese
plastic food wrap
***If you don't have or can't find the olive tapenade, use sliced kalamata olives, a big handful of those will work just fine!***
Preheat oven to 375F. Place the garlic, peppers and onion into a sauté pan and drizzle with a little olive oil. Heat to medium heat and sauté for about 3 minutes. Add spinach and continue to cook for about 2 minutes tossing so that the spinach wilts. Remove from heat and set aside.
Place 3 pieces of ~12" kitchen twine about 3 inches apart on a piece of plastic wrap. Place pork tenderloin across twine on plastic wrap and slice about a 1" slit down the center of the tenderloin. Place another piece of plastic wrap on top of the pork and use the side of a kitchen mallet to pound the tenderloin down to about 1" thickness all over. Remove plastic wrap from the top and spread with half of the tapenade. Top with half of the spinach mixture and feta crumbles. Roll up the tenderloin and use the twine to tightly secure it. Move to a lightly oiled baking dish. Repeat with second half of tenderloin. Bake for 1 hour or until meat reaches internal temperature of 160F. Remove and allow to rest for 10 minutes before slicing!