Ingredients

The following ingredients have 4 Servings
  • 2 pound whole pork loin
  • 1/2 cup feta cheese
  • 2 cloves garlic (pressed)
  • 3.25 ounces sun-dried tomatoes in olive oil (chopped (1/2 of a 6.5 ounce jar))
  • 1 Tablespoon oil from sun-dried tomatoes
  • 10 ounce package frozen kale (defrosted and drained)
  • 3 Tablespoons olive oil
  • sea salt and pepper (to taste)
  • fresh oregano and rosemary
  • 4.5 cups boiling water
  • 9.2 ounce box instant polenta
  • 2 Tablespoons unsalted butter
  • 1 cup grated Parmesan cheese
  • milk to thin if necessary
  • Balsamic Glaze (to garnish)

Instruction

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
  • Place pork tenderloin between two sheets of plastic wrap and pound with a rolling pin until even. Set aside.
  • In a large bowl, mix together feta cheese, sun-dried tomatoes, oil from jar,garlic, and drained kale.
  • Lay the pork loin side by side and spread the filling mixture over the top.
  • Roll the tenderloin around the filling, and tie with baker's twine to hold it together. I used 5 strings.
  • Brush the top of the pork loin with olive oil, arrange fresh herbs over the top and brush the herbs with oil.
  • Place in the oven and bake for 15 minutes. Reduce heat to 375 and continue baking for 25 to 35 minutes, until a thermometer reaches 165 degrees when stuck into the pork.
  • Remove from the oven and set aside to rest.