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Mediterranean Pork Loin


  • 1 1/2 lb. pork tenderloin

For the filling:

  • 1 tbs Cardenas olive oil
  • 3 garlic cloves finely chopped
  • Pinch red pepper flakes
  • 5 cups packed baby spinach
  • 6-10 pieces sun dried tomato, chopped
  • 3 ounces feta cheese
  • Pinch salt

For the coating:

  • 1/4 cup balsamic vinegar
  • 2 tbs olive oil
  • 2 tsp Dijon mustard
  • 1 tsp lemon zest
  • 1 tbls garlic powder
  • 1 heaping tsp sea salt
  • 1/2 tsp pepper


  1. Preheat the oven to 425 degrees.
  2. Heat the oil in a small skillet over medium heat. Add the pepper flakes and garlic to the oil. Sauté until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 min. Sprinkle lightly with salt then remove the mixture from heat, drain well and place the spinach in a small bowl; stir in chopped tomatoes and feta cheese. Set aside.
  3. Combine balsamic, oil, mustard, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
  4. Slice the tenderloin down the middle lengthwise, leaving a ½ inch intact on one side. Open and lay it flat. Spread the spinach mixture down the center. Fold the top half back in place and secure with cooking twine.
  5. Place in a roasting pan and cover with the topping. Roast for 15 min at 425, then reduce heat to 375 degrees and roast an additional 20-30 min. Rest for 10 min before slicing and serving.


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