📝 About This Recipe
This elegant roast transforms a lean cut of pork into a succulent, flavor-packed masterpiece through the art of butterfly-cutting and rolling. Inspired by Mediterranean flavors and rustic farmhouse cooking, the tenderloin is stuffed with a vibrant medley of sautéed spinach, salty feta cheese, and earthy toasted walnuts. The result is a stunning spiral presentation that is as juicy as it is visually impressive, perfect for a cozy Sunday dinner or a sophisticated holiday gathering.
🥗 Ingredients
The Pork
- 1.5 lbs Pork Tenderloin (silver skin removed and butterflied)
- 2 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Savory Stuffing
- 5 ounces Baby Spinach (fresh, roughly chopped)
- 1/2 cup Feta Cheese (crumbled)
- 1/3 cup Walnuts (toasted and finely chopped)
- 3 cloves Garlic (minced)
- 1 medium Shallot (finely diced)
- 2 tablespoons Dried Cranberries (finely chopped for a hint of sweetness)
- 1 teaspoon Lemon Zest (from one fresh lemon)
Herb Rub & Glaze
- 1 tablespoon Fresh Rosemary (finely minced)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 tablespoon Dijon Mustard
- 1 teaspoon Honey (to help with browning)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven and line a baking sheet with parchment paper or lightly grease a roasting pan.
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2
Prepare the filling: In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the diced shallots for 3 minutes until translucent, then add the minced garlic and cook for another 60 seconds until fragrant.
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3
Add the chopped spinach to the skillet in handfuls, tossing until wilted (about 2 minutes). Remove from heat and transfer the mixture to a fine-mesh sieve; press firmly with a spoon to remove all excess liquid. This prevents a soggy roast.
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4
In a medium bowl, combine the squeezed spinach mixture, crumbled feta, chopped walnuts, dried cranberries, and lemon zest. Stir well and set aside to cool slightly.
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5
Butterfly the pork: Lay the tenderloin on a cutting board. Using a sharp chef's knife, make a long cut down the center of the meat, stopping about 1/2 inch from the bottom. Open it like a book.
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6
Place a piece of plastic wrap over the butterflied pork. Use a meat mallet or the bottom of a heavy skillet to gently pound the meat to an even thickness of about 1/2 inch.
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7
Season the inside of the pork generously with salt and pepper. Spread the spinach and feta filling evenly over the surface, leaving a 1/2-inch border around the edges to prevent spilling.
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8
Starting from one long side, tightly roll the pork tenderloin into a cylinder. Secure the seam by tying the roast with kitchen twine at 1.5-inch intervals.
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9
In a small bowl, whisk together the remaining olive oil, Dijon mustard, honey, rosemary, and thyme. Brush this herb mixture all over the outside of the rolled pork.
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10
Heat an oven-proof skillet over medium-high heat. Sear the pork roll for 2 minutes per side until a golden-brown crust forms. (Optional step for extra flavor; otherwise, place directly on the baking sheet).
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11
Transfer the pork to the oven. Roast for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (not the filling) registers 145°F (63°C).
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12
Remove from the oven and transfer the pork to a warm plate. Tent loosely with foil and let it rest for 10 minutes. This is crucial for the juices to redistribute.
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13
Snip and remove the kitchen twine. Using a sharp serrated knife, slice the pork into 1-inch thick rounds to reveal the beautiful spiral filling. Serve immediately.
💡 Chef's Tips
Don't skip the resting period; if you cut the meat too soon, all the delicious juices will run out, leaving the pork dry. Always squeeze the cooked spinach thoroughly to remove moisture, otherwise the steam will cause the stuffing to separate from the meat. If you don't have kitchen twine, you can use toothpicks to secure the seam, though twine provides a more uniform shape. For a nut-free version, swap the walnuts for toasted sunflower seeds or simply omit them for a softer texture. Use a digital meat thermometer to avoid overcooking, as pork tenderloin can turn from juicy to tough very quickly once it passes 150°F.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Sauvignon Blanc or a light Pinot Noir to complement the herbs. Serve alongside garlic mashed potatoes or a creamy parmesan polenta to soak up any pan juices. A side of honey-glazed roasted carrots or balsamic-charred Brussels sprouts adds a lovely seasonal touch. Add a dollop of apple chutney or a light lemon-butter sauce on the side for extra brightness. A simple arugula salad with a lemon vinaigrette provides a peppery contrast to the rich feta stuffing.