Pork Tenderloin With Tomatoes

For this recipe, pork tenderloin is pounded thin, stuffed, rolled and roasted in the oven. To save time, the filling ingredients can be prepared a day or two ahead and the pork can also be prepared ahead of time.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  tablespoons unsalted butter
• 1 1⁄2 cups mushrooms, sliced
• 1  cup onion, chopped (1 medium)
• 5  cups fresh tomatoes, chopped (3 medium)
• 1⁄4 cup  pitted kalamata olive, coarsely chopped
• 1⁄3 cup feta cheese, crumbled (may substitute goat cheese)
• 1  tablespoon dried oregano
• 2 (12 ounce)  pork tenderloin, trimmed of silver skin and excess fat then butterflied
•  salt (optional)
•  fresh ground black pepper

Directions

1. Preheat the oven to 450 degrees F.
2. Heat oil and butter in a large skillet over medium high heat.
3. Add mushrooms, onion, tomatoes, and olives and cook, stirring occasionally, until mushrooms and onions have softened, about 5 to 6 minutes.
4. Remove from heat and stir in cheese and oregano.
5. Pound each tenderloin to a thickness of 1/4 inches and season with salt and pepper on both sides.
6. Spread about half the filling on each tenderloin and roll up.
7. Place in a baking dish, seam side down, about 2 inches apart; sprinkle any remaining filling around the pork rolls.
8. Roast for 15 minutes, then lower temperature to 400 degrees F and roast until an internal meat thermometer registers 160 degrees F, about 15 to 20 minutes.
9. Let cool for 5 minutes then cut crosswise into thick slices.