The much-loved combination of tomato, feta cheese, red onion, oregano and olives is at the heart of this satisfying summer dish, where it stars as both the stuffing for the meat and the salad it’s served with.
Featured in RICARDO Magazine SUMMER 2016 (p. 68)
Nut-free
Gluten-free
Egg-free
Categories
Ingredients
Stuffed Pork Tenderloin
1 pork tenderloin, about 1 lb (454 g)
¼ cup (40 g) chopped red onion
¼ cup (40 g) chopped oil-packed sun-dried tomatoes