Mediterranean Stuffed Pork Tenderloin

Very tasty and easy to make. I used toothpicks to close the meat. Worked well, just remember where they are and to remove them before serving.

I'm not the biggest fan of sundried tomatoes and I also was skeptical of not browning/seasoning the tenderloin before putting all in oven. I'd say it exceeded my expectations with flavor ! Next time I'll pull it from the oven a bit sooner since some of the pork was a little dry. Also, I may reduce the 1 tablespoon of freshly chopped rosemary to 2 tsp cusp woo fresh rosemary is strong lol.

This was a meal that sounded complicated, but was in reality super simple. BTW I didn't bother lacing up the tenderloin and it turned out fine. We had a tomato allergy, so i skipped the sundried tomato and used a teaspoon of tamarind paste and a little lemon juice as a sub.

Very delicious it's a do again for sure

We will have this Gain my child and husband both liked it