Mediterranean Stuffed Pork Tenderloin

Ingredients:

700 gr pork tenderloin

Filling:

1 tsp olive oil
3 garlic cloves
pinch red pepper flakes
60 gr spinach
salt
6 sundried tomatoes in oil
80 gr feta cheese

Coating:
60 ml balsamic vinegar
2 Tbsp olive oil
2 tsp mustard
1 Tbsp rosemary, chopped
1 tsp lemon zest
3 cloves garlic, grated
1 tsp salt
1/2 tsp black pepper

Instructions:

Preheat the oven to 220 degrees.

Cook the spinach with pepper flakes, grated garlic and salt in oil 2-3 minutes. Tap with a paper towel to delete any excess moisture. Mix with chopped tomatoes and feta cheese. Set aside.

Mix balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, pepper and set aside.

Cut the tenderloin lengthwise, leaving 1.5 sm intact on one side. Open the top half and spread the spinach mixture evenly. Fold back and tie it together. Brush all sides with the topping.

Roast for 15 minutes, reduce heat to 190 degrees and roast 25 minutes. Allow to rest for 10 minutes.

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