Pork Tenderloin Stuffed with Spinach and Feta

1/2 c. onion, chopped
16 oz. frozen chopped spinach, thawed and well-drained
2 - 1 pound pork tenderloins
5-7 oz. feta cheese, crumbled
1 tsp. dried oregano
Salt & Pepper to taste
2 garlic cloves crushed (or 1 tsp. granulated garlic powder)
Greek seasoning (see below)
Kosher salt
Olive oil
kitchen string

Heat 1 Tbsp.  oil in a large frying pan. Add onions and saute till soft. Add crushed garlic cloves and saute an additional 30 seconds. Add spinach and saute until all moisture evaporates from spinach. Add oregano, salt and pepper to taste. Set aside.

Cut each pork tenderloin lengthwise to about 1/2 inch of cutting through to butterfly the tenderloin. Pound pork to 1/4 inch thickness. Distribute half the spinach over each of the tenderloins. Top with feta cheese. Roll each tenderloin like a jelly roll, starting at the long side. Tie in 5 places with kitchen string to hold in place. Coat the outside of each tenderloin with 1 1/2 Tbsp. of Greek seasoning and Kosher salt (to taste). Allow pork to stand about 30 minutes on the counter (this will warm the meat, so it will stay juicier)

Preheat oven to 375 degrees. Heat 1-2 Tbsp. olive oil in an iron skillet (or oven-proof skillet). Add tenderloins and saute' turning to brown all sides. Place skillet in the oven and roast about 25-30 minutes (internal temperature of 150 degrees in thickest part). Transfer pork to cutting board and cover. Allow to rest for about 10 minutes. Cut kitchen string and slice pork into 1/2 inch slices. If desired, serve with sauce below.

Greek Seasoning

• 4 teaspoons dried oregano
• 2 teaspoon dried mint
• 2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon dried minced onion or onion powder
• 1 teaspoon dried minced garlic or granulated garlic

In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for up to 6 months.

Sauce
Drippings from pan
1 c. dry white wine
1 c. low salt chicken broth

Place skillet over medium to high heat and add wine to deglaze pan. Add broth and boil until thickened (about 10 minutes) Spoon sauce over pork.