This Greek Feta Tenderloin is a beautiful dish for entertaining. I love all the colours and bursts of flavour. There is something about Greek food that awakens the senses. My times spent in Greece are treasured and it is so close to my homeland of Sicily that I feel I am part Grecian. To cook this way is to follow the Mediterranean diet which we know is one of the healthiest for us.
Many of the recipes in Greek cooking have existed for thousands of years. Some of the common elements in Greek and Italian cooking are lemons, oregano and olives. These few ingredients can elevate any dish. Greek recipes have influenced many cuisines. The Greeks did invade Sicily; and therefore, we are part Greek. Like Italian food, Greek food is made with fresh and few ingredients, and just like Italy there are regional differences in recipes. I hope you enjoy this recipe.
I love Jamie Oliver’s style of cooking and I first made some Greek recipes from his blog. Easy to follow you might find a Greek recipe right for you. Check it out at https://www.jamieoliver.com/recipes/category/world/greek/
Ingredients for greek feta tenderloin
- 1 large pork loin (2 lbs)
- 3/4 cup Greek dressing
- 1/2 cup crumbled feta cheese
- 1 roasted red pepper, finely chopped
- 1/2 tsp oregano
- small bunch fresh parsley, chopped
- 4 clove of garlic minced (divided in two)
- 2 tbsp olive oil
- 1 cup white wine plus another 1/4 cup of Greek dressing
- 1 tbsp cornstarch plus 1/2 cup cold water (make a slurry)
- salt and pepper
Process
Put the tenderloin in a bag and pour in the Greek dressing and put in the 2 cloves of minced garlic. Leave in the fridge for a couple of hours.
Remove from refrigerate, pat dry and slice the tenderloin in half without slicing through (butterfly it). Place some plastic wrap over the tenderloin and flatten it with the smooth side of a mallet.
To prepare the filling mix the pepper, parsley, garlic, feta cheese and oregano in a small bowl.
Salt and pepper the tenderloin. Place the stuffing on one edge and start to roll. Tie with kitchen string.
Add the olive oil to a heated pan and sear the tenderloin. Place in a 325 F oven for 25 minutes. Remove from the oven and place the stuffed pork tenderloin on a platter, cover with some aluminum foil and let it rest.
Take the pan with the brown bits and pour in the wine and add another 1/4 cup of Greek dressing. Bring to a boil scratching all the brown bits from the bottom. Once the wine evaporates and the cornstarch slurry and let it thicken. Then add in the olives.
Unwrap the tenderloin and cut away the string. Slice into pieces and pour the sauce over the tenderloin.
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