Preheat the oven to 450 degrees. Press the artichokes between towels to remove any excess moisture. In a work bowl of a food processor, place the artichokes, feta, oregano, lemon zest and juice, 1/8 teaspoon of the salt and 1/4 teaspoon of pepper. Pulse until the artichokes are finely chopped, scraping the side of the bowl occassionally.
For the meat pat dry and place it on a cutting board. Holding a sharp knife parallet to the cutting board, make a cut down the center of one long side of the tenderloin, cutting to, but not through, the opposite side. Open the meat like a book, so it lies flat. Lay a sheet of wax paper over the meat. Using the flat side of a meat mallet, pound the pork to an even 1/2 inch thickness.
Spread teh artichoke mixture evenly on half of the pork to within 1/4 inch of the edges. Fold the tenderloin in half to form its original shape. Tie closed with butcher's string at 1 1/2 inch intervals. Brush the pork with the olive oil and sprinkle with the remaining salt and pepper.
Place the pork, seam side up, on a rack in a shallow baking dish. Roast in the oven until the thickest part reads 155-160 degrees, 15 to 20 minutes. Transfer the tenderloin to a clean cutting board and loosely tent with foil; let stand for 5 to 10 minutes. To serve, remove the string and cut the pork into 1/2 inch to 3/4 inch slices.
Originally Submitted
2/26/2011
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