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Pork Tenderloin with Rosemary and Feta Cheese

Posted Aug 24 2008 10:09pm
I can't remember exactly where I got the idea to make this recipe, but it has been a favorite of mine and my brothers for years. I have made it for dinner parties countless times and it always comes out great. Pork and rosemary are a great pair, and the saltiness of feta cheese makes this an awesome dish. I'll often cook with dried rosemary, but this is one of those times where you'll need to pay a visit to your friend with the rosemary bush in the front year and snip a few good looking branches, (when they're not looking) Just Kidding! Or you can always suck it up and pay $3 for a few sprigs of it at the grocery store.

Although this may also go well over rice, I have always served it with roasted red potatoes tossed with rosemary and olive oil, and then covered them both with the delicious gravy that this recipe yields. One variation of this recipe worth mentioning is to include pieces of thin sliced Prosciutto ham with the Feta Cheese in the stuffing, talk about bursting with flavor!

Pork Tenderloin Stuffed with Rosemary and Feta Cheese

Serves 4

4 cloves of garlic- minced

2-3 branches of fresh Rosemary, chopped-up and stalks removed

4 Tbsp olive oil

Sea salt and black pepper to taste

2 lb. pork tenderloin

3 oz Feta cheese

tooth picks, or butchers twine

1 Tbsp cornstarch


Frying pan

roasting pan

meat thermometer


Mix together 2 tablespoons of olive oil with the the minced garlic, rosemary, and a liberal amount of salt and pepper on a small bowl

Rinse off and dry the pork, and cut off any extra fat

Butterfly cut the pork, creating a pocket (cut the pork 3/4 of the way though lengthwise so it can be stuffed) see picture

Take all of the garlic / rosemary mixture and rub it on both sides of the pork

place the Feta cheese in the middle of the loin,roll up the pork using either toothpicks or twine to bind it - see picture

Pre-heat the oven to 375 degrees

Heat a frying pan to medium high heat with the remaining olive oil

Brown the pork on all sides in the pan (cook for about 1 minute on each side), keep the pan and the drippings to use for making gravy

Place the tenderloin in a roasting pan (on a roasting rack if you have one) pour 1 cup of water in the bottom of the pan- (we will use this to make gravy later)

Cover loosely with aluminum foil and bake for about 30 minutes, or until the temperature in the center of the pork reaches 160 degrees. Important: Make sure the meat is cooked to at least 160 degrees!

Once fully cooked let the roast cool for 5 minutes before serving and remove toothpicks (or twine)

To serve, slice the roast in 1/2 inch pieces and drizzle with the gravy

Above: the roast is sealed with toothpicks.

Below: feta cheese is "stuffed" in the pocket

For the Gravy:

•Re-heat the pan you used to brown the pork, with the drippings, ad the drippings from the roast, and 1 cup of water, heat to medium high using a fork to remove the pieces stuck to the bottom on the pan

• Whisk together 1 Tbsp of corn starch with 1/2 cup of COLD water in a small bowl, slowly stir this mixture into the pan

• Bring to a boil while stirring constantly

• Once the mixture boils reduce the heat ,simmer for a few minutes and serve

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