Mediterranean Stuffed Pork Recipe

Mediterranean Stuffed Pork
Ingredients:

• 800g pork tenderloin
• For the filling:
• 1 teaspoon olive oil
• 3 garlic cloves (9g)
• Pinch red pepper flakes (0.5g)
• 5 cups packed baby spinach (170g)
• Salt and pepper to taste
• 7oz sundried tomatoes chopped
• 3 oz feta cheese

For the coating:

• 1/4 cup balsamic vinegar (2oz)
• 2 Tablespoons olive oil (15ml)
• 2 teaspoons dijon mustard (11g)
• 1 Tablespoon rosemary, chopped (5g)
• Lemon zest of 1 lemon
• 1tbsp minced garlic (9g)
• Salt and black pepper

Instructions

• Preheat the oven to 425 degrees.

For the filling:

1. Heat the oil in a small skillet over medium heat.
2. Add the pepper flakes and grate the 3 cloves of garlic into the oil.
3. 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.
4. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture.
5. 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:

1. 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.
2. Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees 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.

Mediterranean Roasted Vegetables
Ingredients

• 12 ounces potatoes, cut into 1 1/2-inch chunks
• 1 small eggplant, sliced and quartered (250g)
• 2 bell peppers, chopped into 1-inch squares (230g)
• 1 cup red onion, sliced (300g)
• 2 tablespoons olive oil (30ml)
• 2 tablespoons balsamic vinegar (30ml)
• 5 large basil leaves (44g)
• 1⁄2 teaspoon dry oregano (1g)
• 1 tbsp small chopped green onion (6g)
• 1tbsp garlic minced (9g)
• salt and pepper, to taste

Instructions

1. Preheat oven to 425°F.
2. Prepare a shallow roasting dish with non-stick cooking spray.
3. Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
4. Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
5. Drizzle sauce over the mixed vegetables and toss to coat.
6. Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

Environment-friendly packaging available for a deposit of $50. Available upon request and due upon first pick up or delivery.