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Greek Stuffed Tenderloin

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Pork Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe



  1. Slice tenderloin into a rectangular sheet.
  2. In a mixing bowl, combine feta cheese, bacon, olive oil, basil, and tomatoes. Mix together by hand.
  3. Place this mixture in a line on one edge of the tenderloin. Roll it from that side and tie it closed with baker’s twine.
  4. Place in a hotel pan and pour the liquid from the tomatoes over it. Bake at 375°F until internal temperature of meat reaches 165°F.
  5. Slice into medallions for serving.

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