Pork Tenderloin with Feta & Dried Fruit

Our dietitians' favourite

Having friends over for dinner? Why not prepare this unique pork tenderloin with Feta and dried fruit recipe ? Serve with Havarti & coriander carrot purée.

  • Prep: 20 min
  • Cooking: 15 min
Yields 4 - 6 servings
pork tenderloin with feta dried fruit
Having friends over for dinner? Why not prepare the unique pork tenderloin with Feta and dried fruit proposed in this video? Serve with Havarti & coriander carrot purée.

Ingredients

  • 2 pork tenderloins (about 1 lb 5 oz / 600 g)
  • 1 tbsp (15 mL) butter
  • 1/2 cup (125 mL) white wine
  • 1/2 cup (125 mL) chicken broth
  • 1/3 cup (80 mL) 35 % cream
  • 2 cups (500 mL) baby arugula
  • Stuffing
  • 1/2 cup (125 mL) Canadian Feta diced or crumbled
  • 1/4 cup (60 mL) red onion chopped
  • 1 clove garlic minced
  • 1/3 cup (80 mL) raisins or other dried fruit diced (cranberries, apples, apricots, dates...)
  • 2 tbsp (30 mL) fresh parsley chopped
  • Ground pepper to taste

Preparation

In a bowl, mix Feta cheese with onion, garlic, raisins (or other dried fruit), fresh parsley and ground pepper to taste.

Trim 2 inch (5 cm) off the skinny end of each tenderloin and make a slit, lengthwise, so you can split them open. Stuff tenderloins with Feta mixture, keeping it in the centre, and then close to trap in the stuffing. Tie with string.

In a skillet, melt butter over high heat and brown the stuffed meat on all sides. Deglaze with wine and broth. Cover and cook 10 minutes over medium heat.

Remove pork from skillet; untie string and let stand, covered with a foil sheet.

Strain cooking juices, bring to a boil, add cream, and simmer 4-5 minutes.

Serve the pork tenderloins sliced, along with the arugula, sauce and Havarti & coriander carrot purée.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 254 Calories
Protein: 24 g
Carbohydrate: 9 g
Fat: 12 g
Fibre: 0.6 g
Sodium: 209 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 97 mg
Thiamin: 80 %
Selenium: 66 %
Vitamin B6: 49 %
Vitamin B12: 38 %