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Spinach-Mushroom and Feta Stuffed Pork Loin (5/15/2009)

Spinach-Mushroom and Feta stuffed Pork Loin

1 Pork tenderloin (3-4 lbs.)
Olive oil
1 bunch green onions, chopped
3 garlic cloves, minced
3-4 sprigs fresh oregano, chopped or 1 tsp. dried
1 tsp. thyme (dried) or 2 sprigs fresh thyme, chopped
2-3 fresh sage leafs or 1 tsp. dried
1 6 oz. Bag Baby Spinach
8 oz. Fresh mushrooms, chopped
4 oz. Feta cheese, crumbled
4-6 slices raw bacon
Salt & pepper to taste

Heat oven to 425 degrees F.

Butterfly the pork loin. With the fat side up, cut horizontally through the loin, without cutting all the way through. Spread open and season with a little dash of salt & pepper. Cover with plastic wrap and pound with a meat mallet, using flat side of mallet, until its even in thickness. Don't pound it too thin though, you still want some thickness.

Add a few tablespoons of Olive oil to a large sauté pan and heat over medium heat until hot. Add onions, mushrooms, garlic, oregano, sage and thyme and sauté until soft. Add spinach and a dash of salt and cook until wilted, just a few minutes. Remove from heat and let cool a few minutes. Drain off any excess liquid. Transfer to a mixing bowl.

Mix the feta cheese in with the spinach mixture. Stuff in middle of pork loin, leaving about 1-inch border on each side. Fold the tenderloin over and with the fat side up, lay bacon strips on top and then tie with kitchen twine about every 1 ½".

Spray a large roasting pan with cooking spray. Place stuffed tenderloin fat side up in baking pan. Sprinkle outside with a dash of salt and pepper and drizzle a little olive oil over top.

Bake uncovered for 40-50 minutes, or until meat thermometer reads 140-degrees. Remove and let rest 5-10 minutes before slicing.

For gravy, place roasting pan over medium-high heat and add 10 oz.'s chicken broth. Scrap up bits from bottom of roasting pan. Sprinkle in 1-2 tablespoons flour and whisk until smooth. Let thicken, strain and serve with pork loin.

This week's recommended wine from Van's Liquor Store in East Dubuque-All wines, all types, all sizes are 15% off through Monday, May 18, 2009.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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