So, I’ve had this in my head for a little while and I finally got brave enough to do it. I was a little nervous at first but let me be honest with you, and I feel like we’ve gotten really close so I can tell you the truth of the matter….it was way easy. It looks like something you do once a year because it’s so difficult and messy and you get junk underneath your fingernails but let me just tell you: that is not the case.
I looooove pork tenderloin but I’ve never, ever butterflied one. I looked up two different ways to butterfly the meat and one was really easy and one was slightly more complicated.
Naturally, I went at it for the easy way.
Well, when I made my first cut, I did it too thin. So, I had to scratch that “easy” method and go on to the more complicated way. And a little secret, it was super easy and took 5 minutes. Here’s the video if you need reference: https://www.youtube.com/watch?v=2eCpL6cj7Rw
And don’t worry, I don’t have that cool hat either.
Spinach and Feta Stuffed Pork Tenderloin with a Rosemary-Apricot Glaze
Pork Tenderloin, rinsed and dried
8 oz. Crumbled Feta Cheese
1 Cup Mozzarella Cheese
1 Jar Apricot Preserves
¼ Cup White Wine Vinegar
Fresh Rosemary Sprig, chopped
Just so you can get the flavors really going, start by combining the ingredients for your glaze in a sauce pan on medium-low heat. This will loosen it up to be all “glazey” and activate the rosemary and cayenne, to give it a little kick.
While that is getting started, go ahead and butterfly your tenderloin. Make sure it is thick enough that there are no holes in the meat. This is not a huge problem, it just won’t look as pretty and your cheese will melt out. If you need to, at this point you can cover it with saran and tenderize it a bit to even it or flatten it out a bit.
Once you’ve got it how you want it, season your meat with salt, pepper, garlic and oregano. Spread your feta over the majority of the meat, focusing on the part you’re planning on rolling up first. Layer some of your spinach and then cover it with your mozzarella. This will ensure the ultimate level of cheesy sexualness.
I’m real good at grammar and words that are good too.
Now, roll that sucker up! Make sure if any of your goodies fall out, just stuff them right back in. No big. We’re not phased by much around here.
If you are a fully equipped Emeril Lagasse, use some kitchen twine to tie up your tenderloin. If not, just cross your fingers like I did and cook it with the open seam down.
Cover with some of your glaze and loosely wrap your tenderloin in foil. Roast it on a cookie sheet at 425 for about 45-50 minutes or, one Game of Thrones. Make sure your cookie sheet has sides though because beware, delicious juices will flow from your loin.
Once you’re done dreaming of what your hair would look like if you Khaleesi’d it, open the foil of your tenderloin so it can cook for the last 20 minutes completely uncovered. This is when it will get golden and delicious. Depending on how big your tenderloin is, you should probably cook it for about 20-40 more minutes but just make sure that the inside of the meat reaches 160 degrees. That’s when pork is safe to eat like it’s your last meal without it actually being your last meal.
Once it is cooked all the way through, remove from your oven and let it rest for about 15 minutes while your reheat your glaze. If you slice it too soon, all the juices will be lost forever and you’ll have a drier than normal pork loin.
Once it is done resting, slice it on up and place it on a serving tray to display all your hard work. Drizzle a bit of your glaze for a fancy effect and save the rest for your guests to guzzle themselves.
Please try this and report your results and/or suggestions!