Ingredients

• FULL RECIPE
• 2 - 1 lb tenderloins
• 2 cups spinach, uncooked
• 1 cup feta cheese
• 1/2 cup good red wine (I used Cabernet)
• 2 T balsamic vinegar
• 3 T olive oil
• 1 T kosher salt
• 1 T black pepper
• 1/2 tsp Garlic powder
• 1/2 tsp celery seed
• HALF RECIPE Makes 2 to 3 servings
• 1 pound tenderloin
• 1 cup spinach, uncooked
• 1/2 cup feta cheese
• 1/4 cup good red wine (I used Cabernet)
• 1 tablespoon balsamic vinegar
• 4 1/2 teaspoons olive oil
• 1 1/2 teaspoons kosher salt
• 2 1/2 teaspoons black pepper
• 1/4 teaspoon Garlic powder
• 1/4 teaspoon celery seed

Directions

• 1. Butterfly the tenderloins by slicing them down the center. Be sure not to cut through the meat.
• 2. Cover them with plastic wrap and pound them out until they're as thin as you can make them, about 1/2" thick
• 3. Season with salt and pepper
• 4. Drizzle olive oil and balsamic
• 5. Layer the spinach and feta
• 6. Carefully roll them, tucking the ends in as you roll
• 7. Tie them with twine at 2" intervals
• 8. Heat the remaining olive oil at medium high in a large skillet
• 9. Rub garlic powder and celery seed on top of the tenderloin
• 10. When ready, sear the pork on all sides, about 10 minutes
• 11. Preheat oven to 400 while you're searing
• 12. When seared, remove the pork from the pan and deglaze with the wine, scraping all the delicious flavor off the bottom of the pan
• 13. Cook the wine down for a minute and put the tenderloins back in the pan
• 14. Place in oven and cook for about 35 minutes
• 15. Let it rest for about 5 - 10 minutes before slicing
• 16. Top with wine sauce from the pan
• 17. Serve with your favorite sides
• 18. Enjoy!

Photos