Review:Stuffed Pork w Green Olives & Feta

[cjs]

darn, I hate when I lose a post!!!!! Anyway…………………

I didn’t see a review for this dish and it is such a wonderful, complex flavored entrée that I thought some of you might like to give it a try. It is from Issue #100, Aug. 2013

The components can be assembled early in the day which makes for an easy dinner. I also brined the medallions for about 3 ½ hours. The spinach which cooks on the grill in a foil packet makes for easy clean up also. All around I’d give this one a 9+



I pulled the medallions at about 138°F. and they were perfect (for us).



P.S. FINALLY, Roy found a project, so he was a happy camper this morning also. 

[Mare749]

Looks great. Thanks for posting, Jean.

What is Roy's project?

[BarbaraS]

Just showed it to Hubby. "Meh" was the response. Not a fan of Feta cheese or green olives. I'm sure I would like it. The pics look lovely Jean!

I am constantly looking for recipes with pork tenderloin because it's a good lean meat that absorbs good flavor from other ingredients.

Barbara

[Trixxee]

Beautiful. I bet the stuffing would be good inside flank steak or chicken as well. Looks versatile.

[losblanos1]

That does look delicious, thanks for the review Jean.

[cjs]

Surprised me too, Barbara - I'm not a green olive fan either.
The filling could be very versatile.