Balsamic Glazed Stuffed Pork Tenderloin

This pork tenderloin is stuffed with feta, sundried tomatoes, and parsley and covered in a flavorful balsamic glaze. 

Ingredients

• 1 pork tenderloin
• 1/2 cup feta cheese, crumbled
• 1/2 cup sundried tomatoes, chopped
• 1/4 cup parsley, chopped
• 2 tablespoons olive oil (I like to use Shallot Garlic Infused Extra Virgin Olive Oil)
• 1/4 cup balsamic vinegar (I like to use Tuscan Herb Dark Balsamic Vinegar)
• 2 cloves garlic, grated
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 lemon, cut into wedges
• 6 small potatoes, sliced in half

Instructions

1. Heat the oven to 400 degrees
2. Brush an ovenproof skillet or sheet pan with about a teaspoon of olive oil and then place the potatoes flesh side down on one half of the pan.
3. In a small bowl add the feta, sundried tomatoes, parsley, a teaspoon of olive oil and a pinch of salt and pepper. Mix to combine.
4. Cut the pork tenderloin in half lengthwise leaving about 1/2 inch intact. Lay the pork flat.  Spoon the filling on the pork and fold the pork tenderloin back in place. Use butcher's twine to hold together and place it in the pan next to the potatoes.
5. In a small bowl mix the balsamic vinegar, remaining olive oil, garlic, salt and pepper and brush over the pork tenderloin.
6. Roast for about 30 minutes until the pork reaches an internal temperature of 145 degrees.  
7. Allow the pork to rest for 10 minutes before serving. Slice and serve with lemon.

Makes 4 servings

Takes 50 minutes