This Greek-inspired stuffed pork tenderloin delivers a delightful Mediterranean twist on a classic favorite.
Tender, juicy pork wraps around creamy feta cheese, creating an impressive main dish that’s surprisingly simple to prepare.
Ready in just an hour, this baked masterpiece strikes the perfect balance between elegant and effortless.
Whether you’re hosting a dinner party or planning a special family meal, this recipe promises restaurant-quality results without hours in the kitchen.
Ingredients
- Pork Tenderloin: 800g (2-3 pieces), perfect for butterflying and stuffing
- Feta Cheese: 150g, crumbled for rich filling
- Red Pepper: 1 piece, finely chopped for color and flavor
- Herbs & Aromatics: 1 tsp dried oregano, 1 tbsp fresh parsley, 1 garlic clove
- Fats: 3 tbsp each of butter and olive oil for perfect searing
- Sauce Elements: 200ml cream, 1/2 glass white wine
- Seasonings: Salt and freshly ground pepper to taste
Instructions
- Prepare the Tenderloin: Butterfly each tenderloin lengthwise and flatten to 1.5cm thickness between cling film sheets
- Create the Filling: Combine crumbled feta, chopped pepper, garlic, parsley, and oregano
- Stuff and Roll: Spread filling over tenderloins, roll tightly, and secure with kitchen string
- Initial Cooking: Sear in butter and olive oil until golden brown on all sides in an oven-safe pan
- Oven Time: Bake at 170°C for 20-25 minutes until perfectly cooked
- Resting Phase: Cover with foil and let rest for 5 minutes for juices to redistribute
- Make the Sauce: Deglaze pan with wine, reduce, then add cream and simmer for 3 minutes
- Final Touch: Remove strings, slice tenderloin, and serve with the luxurious wine-cream sauce
Cooking Techniques
This Greek-inspired dish combines two wonderful cooking methods – pan-searing and oven roasting.
The initial sear in butter and olive oil creates a golden-brown crust that locks in all those amazing juices.
When you move the pan to the oven, the gentle heat helps the pork cook evenly while keeping it tender.
The sauce-making technique at the end is a classic one that French chefs call “deglazing” – it’s just a fancy way of saying we’re turning all those tasty bits stuck to the pan into a wonderful sauce!
Helpful Substitutions
Don’t have all the exact ingredients? No worries! You can swap the feta for goat cheese or even ricotta if you prefer.
The sweet red pepper can be replaced with roasted red peppers from a jar – just pat them dry first. If fresh parsley isn’t available, use dried parsley or fresh basil.
For the sauce, you can use half-and-half instead of cream, or even chicken broth for a lighter option.
Any dry white wine works well – Pinot Grigio or Sauvignon Blanc are great choices, but you can also use chicken stock if you don’t cook with wine.
Serving Ideas
While this stuffed tenderloin is amazing with rice, try serving it with roasted potatoes seasoned with oregano for an extra Greek touch.
A simple Greek salad on the side adds freshness and complements the feta in the stuffing.
For a low-carb option, serve it over cauliflower rice or with roasted Mediterranean vegetables. Don’t forget to drizzle extra sauce over everything – it’s too good to waste!
Storage Tips
Let any leftover pork cool completely before storing it in an airtight container. It will stay fresh in the fridge for up to 3 days.
The sauce might thicken when cold, but you can warm it gently and thin it with a splash of milk if needed.
When reheating, cover the sliced pork with foil and warm it in a 300°F oven until heated through – this helps keep the meat moist. The filling might make the meat a bit too soft for freezing, so it’s best enjoyed within a few days.
Stuffed Pork Tenderloin with Feta cheese
Equipment
- Oven
- Pan
- kitchen string
- Rolling Pin
- Aluminum foil
Ingredients
Main Ingredients
- 800 g tenderloin (2-3 tenderloins/ 28 ounces)
- 150 g feta cheese (6 ounces)
- 1 sweet red pepper finely chopped
- 1 tsp dried oregano
- 1 tbsp fresh parsley chopped
- 1 clove garlic finely chopped
- 3 tbsp butter
- 3 tbsp olive oil
- 200 ml milk cream (3/4 of a cup)
- 1/2 glass dry white wine
- salt and freshly ground pepper to taste
Instructions
- To prepare the stuffed pork tenderloin, slice the tenderloin open lengthwise in half, being careful not to slice all the way down. Place one of the tenderloin between two sheets of cling film and bash with a rolling pin, to thin and flatten the tenderloin, until 1-1/2 cm thick. Repeat the same process with the rest tenderloins.
- Prepare the filling for the stuffed pork tenderloins. Finely chop the pepper, the garlic and parsley. Use a fork to smash the feta cheese and leave aside. Place the tenderloins on the board and top them with feta cheese, pepper, parsley and garlic. Add a pinch of dried oregano and season with pepper.
- Roll tightly the stuffed pork tenderloins lengthwise and use some kitchen string to tie the whole thing together (3-4 strings for each tenderloin). Preheat the oven to 170C.
- Heat a pan over high heat. Use a pan that can also be used in an oven. Add 2 tbsps of butter and 3 tbsps olive oil. Sear the tenderloin on all sides, until nicely colored.
- Remove the pan from the stove, season with salt and pepper, add a knob of butter and place into the preheated oven. Cook for approx. 20-25 minutes.
- Remove from the oven and place the stuffed pork tenderloins on a platter, cover with some aluminum foil and let them rest for 5 minutes.
- In the meantime prepare the sauce. Place the pan with all the juices back on the stove on high heat and add 1/2 glass of white wine. Use a wooden spoon to scratch from the bottom of the pan all the delicacies. Wait until half of the wine evaporates and then add the cream. Stir using a spoon and turn the heat down. Let it simmer for 3 minutes, stirring once in a while, to prevent it from forming a crust.
- Unwrap the tenderloins and with a sharp knife cut and remove the kitchen strings. Slice the stuffed pork tenderloins into pieces and pour over the white wine sauce. Serve with some fluffy rice and enjoy!