• 1 pound pork tenderloin
  • Olive oil nonstick cooking spray
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon lemon-pepper seasoning
  • 1/3 cup Chardonnay, (optional)

    Artichoke and Feta Filling:

  • 1/2 8-oz package artichoke hearts, frozen and thawed
  • 1/4 cup feta cheese, reduced-fat, crumbled (1 ounce)
  • 1 tablespoon light mayonnaise
  • 1 teaspoon fresh oregano leaves, finely chopped
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon fine sea salt


  1. Preheat oven to 450 degrees F.
  2. Place pork on large cutting board. Make lengthwise cut through center of tenderloin. Cut to, but not through, opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten pork to 1/2-inch thickness using flat side of meat mallet.
  3. For artichoke filling, press artichokes between paper towels to remove excess moisture. Place artichokes, feta cheese, mayonnaise, oregano, lemon-pepper seasoning, and salt in food processor container. Cover and process with on/off turns until artichokes are finely chopped, scraping the side of the container occasionally.
  4. Spread artichoke mixture evenly on half of the pork to within 1/4-inch of edges. Fold pork in half to form its original shape; tie close with string. Spray pork with cooking spray; sprinkle with salt and lemon-pepper seasoning.
  5. Place pork, seam side up, on rack in jelly-roll pan. Roast in heated oven for 15-20 minutes or until the internal temperature reaches 160 degrees F. Transfer tenderloin to clean cutting board. Loosely cover with foil; let rest for 5-10 minutes.
  6. If desired, meanwhile, place wine in small saucepan; bring to boil over medium-high heat. Continue boiling until reduced to 3 tablespoons.
  7. To serve, remove string and cut into 1/2-3/4-inch thick slices. Drizzle with wine reduction.

    To grill: prepare pork tenderloin as directed, except preheat gas grill to medium-high (425- 450 degrees F.) for indirect grilling. Place pork, seam-side up, on grill rack over unlit burner. Cover and grill for 15-20 minutes or until internal temperature is 160 degrees F, slightly turning tenderloin on its sides during the end of grilling and grilling each side for 1-2 minutes or until lightly brown.

Recipe Yield: Yield: 4 servings.

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Nutritional Information Per Serving:

Calories: 180
Fat: 3 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 290 milligrams
Cholesterol: 75 milligrams
Protein: 26 grams
Carbohydrates: 3 grams

Recipe and image appear courtesy of the National Pork Board.