For the Filling
- 1 Tsp. Olive Oil1 Tsp.
- 1 1/2 Pounds Farmer John Pork Tenderloin1 1/2 Pounds
- 3 Garlic Cloves3
- Pinch Red Pepper Flakes
- 5 Cups Packed Baby Spinach5 Cups
- Pinch Salt
- 1/2 7-Ounce Container Sundried Tomatoes Packed In Oil (About 6 Tomato Pieces), Chopped1/2
- 3 Ounces Feta Cheese3 Ounces
For the Coating
- 1/4 Cup Balsamic Vinegar1/4 Cup
- 2 Tbsp. Olive Oil2 Tbsp.
- 2 Tsp. Dijon Mustard2 Tsp.
- 1 Tbsp. Rosemary, Chopped1 Tbsp.
- 1 Tsp. Lemon Zest1 Tsp.
- 3 Cloves Garlic, Grated3 Cloves
- 1 Heaping Tsp. Kosher Salt1 Heaping Tsp.
- 1/2 Tsp. Black Pepper1/2 Tsp.
Preheat the oven to 425°F.
For the Filling: Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Sauté until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
For the Topping: Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
To Assemble: Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
To Assemble: Roast the tenderloin for 15 minutes, then reduce heat to 375°F and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.