Stuffed meats always looks so fancy, don't they? This pork may look impressive on the plate but it's refreshingly easy to make. Really. Ingredients
Preparation![]() ![]() Pre heat the over to 375°. You will need kitchen twine or butchers string and a meat pounder of choice (tenderizer, meat mallet, even a regular mallet that's clean will do the trick). Pork pounding is up first. Cover a cutting board in seran wrap, place the pork on top and cover with another piece of seran wrap. Start pounding at the perimeter and work your way toward the center. The goal is about 1/4" thick. Combine the dry rub ingredients, season both sides and place back on the seran wrap. In a mixing bowl combine your stuffing: sun dried tomatoes, feta, kalamata olives and arugula. Now it's time to stuff. Spread your pork on top of the covered cutting board and cut three strands of twine, you'll need about two feet per tenderloin. Stuffing all of the pork at the same time will allow you to spread out the filling evenly. Disperse the filling into the center, hold the pork closed and wrap with your twine. Don't be afraid to pick them up and be aggressive-the pork can take it! Last step before baking. Heat a skillet on medium and add the olive oil. Brown the stuffed pork tenderloins about 1-2 minutes per side. Place them in a baking dish and cook for 20-30 minutes. Finally, remove from the oven and spoon the juices in your baking pan back over each one. Place them back in the oven for an additional 5-10 minutes. Finished! Nutrition InformationNutrition Information
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