Mediterranean Stuffed Pork Tenderloin

Mediterranean Stuffed Pork Tenderloin
1/3 cup drained sun-dried tomatoes in oil, chopped
3 1/2 tablespoons oil from sun-dried tomatoes in oil, divided
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon dried Italian seasoning
2 tablespoons chopped pitted Kalamata olives
3/4 teaspoon lemon zest
2 garlic cloves, pressed
2 (1 pound) pork tenderloins
1/2 cup crumbled feta cheese
1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon cornstarch
2 tablespoons water
Place sun-dried tomatoes in a small bowl. Stir in 2 tablespoons sun-dried tomato oil, 1 teaspoon salt, 1/2 teaspoon pepper, Italian seasoning, olives, lemon zest and garlic. Butterfly pork by making a lengthwise cut down center of 1 side of each tenderloin, cutting to within 1/2 inch of other side. Unfold, forming 2 rectangles. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread half of sun-dried tomato mixture over each tenderloin, leaving a 1/2 inch border; sprinkle with cheese. Fold long sides of tenderloins together to enclose filling; secure with wooden picks. Heat remaining 1 1/2 tablespoons sun-dried tomato oil in a skillet; add stuffed tenderloins. Cook for 4 minutes, turning occasionally until browned on all sides. Place tenderloins, seam side up, in a 5 quart slow cooker; add diced tomatoes. Cover; cook on low for 3 hours. Remove tenderloins to a platter, reserving tomato mixture in slow cooker; Cover and let stand for 10 to 15 minutes. Meanwhile, stir together cornstarch and water until smooth; stir into tomato mixture. Increase heat to high; cook for 10 minutes, or until slightly thickened. Remove wooden picks; cut tenderloin into slices. Spoon tomato gravy over pork slices.
Makes 6 servings.

Author: Carol anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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