Roasted Pork Stuffed with artichoke, feta, and black olives

This is the recipe that I tried out yesterday for Lucas along with a Greek salad. He loved it and gave it a green light to be made again.

I didn't have the rope to tie off the meat but I used tooth picks which worked fine. Oh and I ended up using individual pork chops instead of a whole tenderloin because that's all we had too. Worked fine, less sectioning for me.

serves 4

• 3 ounces frozen artichoke hearts, thawed (I used some from a tin, because that's all I had access to)
• 3 tbsp crumbled reduced-fat feta cheese (3/4 ounce)
• 3 tbsp coarsely chopped kalamata olives 
• 1 tsp finely chopped fresh oregano leaves
• 3/4 tsp lemon zest
• 3/4 tsp fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1 pound boneless pork tenderloin
• 1 tsp olive oil. 

1. Preheat the oven to 450F
2. Press the artichokes between towels to remove any excess moisture. In the work bowl of a food processor, place the artichokes, feta, olives, oregano, lemon zest and juice, 1/8 tsp of the salt, and 1/4 tsp of the pepper. Pulse until the artichokes and olives are finely chopped, scraping the side of the bowl occasionally.
3. Pat the meat dry with paper towels and place it on a cutting board. Holding a sharp knife parallel to the cutting board, make a cut down the center of one long side of the tenderloin, cutting to, but not through, the opposite side. Open the meat like a book, so it lies flat. Lay a sheet of wax paper over the meat. Using the flat side of a meat mallet, pound the pork to an even 1/2- inch thickness.
4. Spread the artichoke mixture evenly on half of the pork to with 1/4 inch of the edges. Fold the tenderloin in half to form it's original shape. Tie closed with butcher's string at 1 1/2-inch intervals. Brush the pork with the olive oil and sprinkle with the remaining salt and pepper.
5. Place the pork, seem side up, on a rack in a shallow baking dish. (I didn't do this because I didn't have a small rack...probably would have been healthier). Roast in the oven until an instant-read thermometer inserted in the thickest part of the roast reads 155 to 160F, 15 to 20 minutes. Transfer the tenderloin to a clean cutting board and loosely tent with foil; let stand for 5 to 10 minutes.
6. To serve, remove the string and cut the pork into 1/2 - 3/4 inch slices.

Calories 190.3 Fat: 8.5g Protein 24.4g Carb 3.2g Sodium 417.6mg

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.136-37

Cut open, beside the Greek salad. 

Lucas's before he grabbed the salad.