Spinach and anthotyro cheese stuffed Pork Tenderloin, plus a Greek Style quinoa salad

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It’s been a while since  I made this recipe for the first time, but I still remember how excited we were about it. So no wonder why this dish took its place to our favorites..   It’s super healthy and delicious. Give it a try!

Ingredients (2-3 people)

1 pork tenderloin (700 gr)
1 / 2 cup frozen spinach, thawed and drained
1 / 2 cup anthotyro cheese ( you can use ricotta)
1 teaspoon fresh mint or dill chopped

Quinoa salad
1 cup quinoa
1 fresh tomato, cut into small pieces
1 / 2 cup cucumber, cut into small pieces
1 / 2 yellow pepper, cut into small pieces
1 tablespoon capers rinsed
1 teaspoon basil chopped
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1 teaspoon dry oregano
Salt Pepper

How to make

Mix in a bowl the cheese with spinach and mint, add salt and pepper.
Preheat the oven to 350 degrees.
Stuff the tenderloin, and close with toothpicks.
You can see in this video how to prepare the tenderloin.
Coat a large skillet with some olive oil and  place over medium-high heat. When the pan is hot, lay the tenderloin in the pan and sear on both sides to form a crust. Set it in a roasting pan and roast for 30 – 35 minutes. Remove the pork to a cutting board and allow to rest covered for 10 minutes.
Salad
Bring to boil plenty of water, season and add the quinoa. After 15 minutes drain the quinoa and set aside.
Using a bowl stir the quinoa with tomato, cucumber, pepper, capers, salt and pepper, add the oregano, basil, olive oil and vinegar.Stir.
Cut the pork tenderloin into thick slices and serve with salad.
Enjoy!