Pork Tenderloin with sun-dried tomato, peppers and Feta

Ingredients

• 2 pork tenderloins, medium size 
• 4 whole sun-dried tomatoes
• 1 Florina pepper cut to thin strips
• 120 gr Feta cheese
• Oregano, sea salt, ground pepper
• 1/2 glass of white wine
• 1 tablespoon of your favourite mustard
• 1 tablespoon honey (optional)
• Extra virgin olive oil

Method

Place your pork loin on a flat surface and score across with a sharp knife, about 1cm deep and about 1cm apart. Cut inside the scores until you get a plain fillet. Season with sea salt, pepper and pregano. Place on the fillets a strip of Florina pepper, a tablespoon of sliced sun-dried tomatoes and some Feta. Sprinkle with extra virgtin olive oil and roll firmly. A good idea is to pin with toothpicks, so that the stuffing stays inside. 

Heat up a frying pan and simer the fillets with 2 tablespoons of extra virgin olive oil. Take your time and simmer until all sides are coloured. When they become redish enough, move the pan in a preheated oven and bake for 30 to 35 minutes to 200°C.

When baked, remove the fillets from the pan and add the white wine to the hot pan. Let it heat until the alcοhol of the wine evaporates completely. Scrub all the delicious ingredients from the pan, stir in the mustard, the honey and season with sea salt and groun pepper.

Pour the sauce over the fillets and serve. Enjoy with steam rice, potatoes or a nice fresh salad.