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Easy Eats

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**Easter Dinner for 4
Easy Eats > Greek Stuffed Roasted Pork Tenderloin
Greek Stuffed Roasted Pork Tenderloin
Greek Stuffed Roasted Pork Tenderloin Greek Stuffed Roasted Pork Tenderloin
A filling of roasted red peppers and feta cheese jazzes up simple roast pork loin in this Greek-inspired dish.
PREP TIME: 25 Minutes
COOK TIME: 96 Minutes

1 (2-2-1/2 pounds) pork tenderloin
1 tablespoon chopped fresh mint or dill
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon McCormick Black Pepper, Ground
1 (12-ounce_ jar roasted red peppers, drained
1/2 cup crumbled feta cheese (2 ounces)
2 cloves garlic, minced

Step 1  Step 1:
Preheat oven to 350F. To butterfly the pork roast, make a lengthwise cut down the center of the roast, cutting to within 1/2 inch of the opposite side, to form a V. Spread roast open. Make a parallel slit on each side of the original cut. Open meat to lay flat. Place between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet to 1/2-inch thickness. Remove plastic wrap.
Step 2  Step 2:
Sprinkle mint and parsley on pounded side of pork loin. Sprinkle with kosher salt and pepper. If necessary, split roasted bell peppers to lay flat. Arrange peppers in an even layer on top of the meat. In a small bowl, combine feta cheese and garlic. Sprinkle over bell peppers on pork loin. Roll up, starting from a short side; tie with 100%-cotton string at 1 1/2-inch intervals. Season with kosher salt and black pepper.
Step 3  Step 3:
Place roast on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast for 40 to 60 minutes or until the thermometer registers 145F. Cover with foil and let stand for at least 3 minutes before slicing.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of McCormick

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Key Ingredients
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