Greek Stuffed Tenderloin

Greek Stuffed Tenderloin Recipe - Delicious Pork Dish from Greece

Region / culture: Greece | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

This Greek Stuffed Tenderloin recipe is a delicious and savory dish that is sure to impress your family and friends. The combination of tender pork tenderloin, tangy feta cheese, crispy bacon, and flavorful basil creates a mouthwatering meal that is perfect for any occasion.

History

The origins of this recipe can be traced back to traditional Greek cuisine, where stuffed meats are a popular and beloved dish. The combination of feta cheese, bacon, and tomatoes is a classic flavor profile in Greek cooking, and when combined with tender pork tenderloin, it creates a dish that is both comforting and satisfying.

Ingredients

10 lb (4.54 kg) of pork tenderloin
1 lb (454 g) of feta cheese
8 slices of bacon, precooked and crumbled
2 tbsp of olive oil
3 tbsp of basil
16 oz (454 g) of diced tomatoes, drained (reserve liquid)

How to prepare

Slice the tenderloin into a rectangular sheet.
In a mixing bowl, combine feta cheese, bacon, olive oil, basil, and tomatoes. Mix them together by hand.
Place this mixture in a line on one edge of the tenderloin. Roll it from that side and tie it closed with baker’s twine.
Place it in a hotel pan and pour the liquid from the tomatoes over it. Bake it at 375°F (191°C) until the internal temperature of the meat reaches 165°F (74°C).
Slice it into medallions for serving.

Variations

You can add chopped olives or sun-dried tomatoes to the stuffing mixture for added flavor.
Try using different herbs and spices, such as oregano or thyme, to change up the flavor profile of the dish.

Cooking Tips & Tricks

Make sure to slice the tenderloin into a thin sheet to ensure that the stuffing is evenly distributed.

- Use high-quality feta cheese for the best flavor.

- Precooking the bacon before adding it to the stuffing ensures that it is crispy and adds a delicious crunch to the dish.

- Tying the tenderloin closed with baker's twine helps to keep the stuffing inside and creates a beautiful presentation when sliced.

Serving Suggestions

This Greek Stuffed Tenderloin pairs well with a side of roasted vegetables, a Greek salad, or a simple side of rice or quinoa.

Cooking Techniques

Baking the stuffed tenderloin in the oven ensures that the meat cooks evenly and retains its juiciness.

Ingredient Substitutions

If you don't have pork tenderloin, you can use chicken breast or turkey breast as a substitute. You can also use goat cheese or mozzarella instead of feta cheese.

Make Ahead Tips

You can prepare the stuffed tenderloin ahead of time and refrigerate it until you are ready to bake it. This makes it a great option for entertaining or meal prep.

Presentation Ideas

Slice the stuffed tenderloin into medallions and arrange them on a platter for a beautiful presentation. Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of elegance.

Pairing Recommendations

This Greek Stuffed Tenderloin pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the medallions in a baking dish and cover with foil. Bake in a 350°F (177°C) oven until heated through.

Nutrition Information

Calories per serving

Each serving of this Greek Stuffed Tenderloin contains approximately 350 calories.

Carbohydrates

This recipe is low in carbohydrates, making it a great option for those following a low-carb or keto diet.

Fats

The feta cheese and bacon in this recipe add a good amount of healthy fats, which are essential for overall health and wellbeing.

Proteins

Pork tenderloin is a lean source of protein, making this dish a great option for those looking to increase their protein intake.

Vitamins and minerals

This recipe is rich in vitamins and minerals, including calcium from the feta cheese and iron from the pork tenderloin.

Alergens

This recipe contains dairy (feta cheese) and pork, so it may not be suitable for those with dairy or pork allergies.

Summary

Overall, this Greek Stuffed Tenderloin is a nutritious and delicious dish that is sure to please your taste buds while providing essential nutrients for your body.

Summary

This Greek Stuffed Tenderloin is a flavorful and satisfying dish that is perfect for any occasion. With a combination of tender pork tenderloin, tangy feta cheese, crispy bacon, and flavorful basil, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a hot summer day, and I was visiting my friend Maria in her cozy kitchen. As soon as I walked in, the aroma of garlic, oregano, and lemon filled the air. Maria was preparing a Greek Stuffed Tenderloin, a dish that she had learned from her own grandmother.

I watched intently as Maria expertly sliced the tenderloin and seasoned it with a mixture of herbs and spices. She then stuffed it with a savory filling of feta cheese, spinach, and sun-dried tomatoes. The tenderloin was rolled up and tied with kitchen twine before being roasted to perfection.

As I sat down to enjoy the delicious meal, Maria shared the story of how she had learned to make the dish. It was a recipe that had been passed down through generations in her family, originating from her great-grandmother who hailed from a small village in Greece.

Maria's great-grandmother had been known throughout the village for her culinary skills, and she had a knack for creating dishes that were both simple and flavorful. Her Greek Stuffed Tenderloin was a favorite among family and friends, and Maria had fond memories of helping her great-grandmother in the kitchen as a young girl.

I was inspired by Maria's story and the delicious meal that she had prepared. I asked her if she would be willing to teach me how to make the Greek Stuffed Tenderloin, and she eagerly agreed. Over the next few weeks, I spent many hours in Maria's kitchen, learning the ins and outs of the recipe.

I discovered that the key to a successful Greek Stuffed Tenderloin lies in the quality of the ingredients. The tenderloin must be of the highest quality, and the filling should be made with fresh spinach, tangy feta cheese, and sweet sun-dried tomatoes. The herbs and spices should be authentic Greek flavors, such as oregano, garlic, and lemon.

Maria taught me how to season the tenderloin just right, ensuring that every bite would be bursting with flavor. She showed me how to carefully roll up the tenderloin and secure it with kitchen twine, so that it would hold its shape while roasting. And she shared her tips for achieving the perfect balance of tenderness and juiciness in the final dish.

As I practiced making the Greek Stuffed Tenderloin over and over again, I began to develop my own unique twist on the recipe. I experimented with different ingredients and flavor combinations, adding my own personal touch to the dish. And with each successful batch, I felt a sense of pride and accomplishment in mastering this traditional Greek recipe.

Now, whenever I make the Greek Stuffed Tenderloin, I think back to that hot summer day in Maria's kitchen. I remember the warmth of her hospitality, the richness of her family's culinary heritage, and the joy of learning something new and delicious. And as I share this recipe with my own family and friends, I feel grateful for the gift of cooking and the connections it brings to the past and the present.