3.25ouncessun-dried tomatoes in olive oilchopped (1/2 of a 6.5 ounce jar)
1Tablespoonoil from sun-dried tomatoes
10ounce package frozen kaledefrosted and drained
3Tablespoonsolive oil
sea salt and pepperto taste
fresh oregano and rosemary
Creamy Polenta
4.5cupsboiling water
9.2ounce box instant polenta
2Tablespoonsunsalted butter
1cupgrated Parmesan cheese
milk to thin if necessary
Balsamic Glazeto garnish
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
Place pork tenderloin between two sheets of plastic wrap and pound with a rolling pin until even. Set aside.
In a large bowl, mix together feta cheese, sun-dried tomatoes, oil from jar,garlic, and drained kale.
Lay the pork loin side by side and spread the filling mixture over the top.
Roll the tenderloin around the filling, and tie with baker's twine to hold it together. I used 5 strings.
Brush the top of the pork loin with olive oil, arrange fresh herbs over the top and brush the herbs with oil.
Place in the oven and bake for 15 minutes. Reduce heat to 375 and continue baking for 25 to 35 minutes, until a thermometer reaches 165 degrees when stuck into the pork.
Remove from the oven and set aside to rest.
For the Creamy Polenta:
Bring water to a boil, remove from heat and stir in the polenta.
Add the butter and Parmesan cheese and stir to thoroughly combine. Season with salt and pepper to taste.
Scoop polenta into a bowl and top with pork slices. Drizzle with balsamic glaze and serve.