Greek Salad Stuffed Pork Tenderloin

Greek Salad Stuffed Pork Tenderloin

  • Preparation 30 min
  • Cooking 15 min
  • Servings 4

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
    • 3 tbsp (35 g) chopped pitted kalamata olives
    • 3 tbsp (25 g) crumbled feta cheese
    • ½ tsp dried oregano
  • Salad

    • 4 oz (115 g) feta cheese, sliced
    • 2 tomatoes, quartered
    • 1 small cucumber, sliced diagonally
    • 1 small red onion, sliced into rings
    • ¼ cup (50 g) pitted kalamata olives
    • ¼ tsp dried oregano
    • 3 tbsp (45 ml) olive oil
    • 1 tbsp (15 ml) red wine vinegar
    • Salt and pepper

Preparation

  • Stuffed Pork Tenderloin

  • Salad

Personal Note