Servings: 5

Weight Watcher Smart Points: 5

Preparation Time: 30 Minutes

Cooking Time: 45 Minutes

Ready In: 75 Minutes

Ingredients

  • 5 cups packed baby spinach
  • ¼ cup balsamic vinegar
  • ½ teaspoon black pepper
  • 2 teaspoons dijon mustard
  • 3 ounces feta cheese
  • 3 cloves garlic, grated
  • 3 garlic cloves
  • 1 heaping teaspoon Kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon olive oil
  • 1 Tablespoon oregano, chopped
  • 1½ lb. pork tenderloin
  • Pinch red pepper flakes
  • 1 Tablespoon rosemary, chopped
  • Pinch salt
  • ½ a 7 ounce container sundried tomatoes packed in oil (About 6 tomato pieces), chopped

Instructions

  1. Preheat the oven to 425 degrees.For the filling:Heat the oil in a small skillet over medium heat
  2. Add the pepper flakes and grate the 3 cloves of garlic into the oil
  3. Saute until fragrant, about 30 seconds
  4. Add the spinach and allow it to wilt, about 2-3 minutes
  5. Sprinkle lightly with salt then remove the mixture from heat
  6. Place the spinach mixture in a paper towel and squeeze gently (be careful, it’s hot!) to release any excess moisture
  7. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese
  8. Set aside.Combine balsamic, oil, mustard, herbs, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth
  9. Set aside.Slice the tenderloin down the middle lengthwise, leaving just about a ½ inch intact on one side
  10. Open the top half and lay it flat
  11. Spread the spinach mixture evenly down the center of the loin
  12. Fold the top half back in place and use butcher’s string to tie it together in 3-4 places
  13. Place the pork loin in a roasting pan then smear all sides with the topping.Roast the loin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees
  14. Allow the pork to rest for 10 minutes before slicing and serving.

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