Feta-Stuffed Pork Tenderloin with Courgette

Step-by-step method

At a glance

You're stuffing juicy pork medallions with feta and wrapping them in ham, which keeps them tender and packed with flavor. The courgettes get a quick sauté with garlic, chilli, and fresh herbs—nothing complicated, just vibrant sides ready in about 45 minutes total.

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Prepare the tenderloin

Cut the pork tenderloin into thick medallions. Season each one with salt and pepper on both sides. Use a knife to make a slit in the centre of each and stuff it with a cube of feta cheese.

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1 kilogram
Pork Tenderloin

5 gram
Salt

5 gram
Black Pepper

250 gram
Feta
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Add the ham

Wrap each medallion in dried ham. Press down firmly on the ham so it sticks to the meat, flattening the medallion slightly at the same time.

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100 gram
Dry-Cured Ham
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Fry the medallions

Add a little olive oil to a pan. Once hot, place the medallions in ham-side down. Fry for about five minutes, taking care not to burn them, then flip and cook the other side.

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Prepare the courgette

Wash the courgette but don't peel it, then slice it very thinly. A food processor with a slicing attachment is ideal here – it speeds things up and gives you even, uniform slices.

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4 piece
Zucchini
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Sauté with garlic

Tip the courgette slices into a large pot with two tablespoons of well-heated olive oil. Add the crushed garlic and cook for five minutes.

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5 clove
Garlic
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Add herbs, chilli and feta

Finely chop the mint or coriander together with the chilli. Add to the courgette. Season with salt and pepper and stir well. Sauté for about ten minutes, until the courgette softens slightly but doesn't turn mushy. Stir in the remaining feta, cut into small cubes.

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20 gram
Fresh Cilantro

3 gram
Whole chilli pepper

50 gram
Feta
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Serving

Spread the courgette over a shallow bowl, arrange the medallions on top and drizzle with the pan juices from the meat. Serve with your favourite side – rice, bulgur, couscous, or even potatoes or pasta. Jamie served his with brown rice.

Feta-Stuffed Pork Tenderloin with Courgette

Name: Juicy Feta-Stuffed Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 5 gram Black Pepper; 3 gram Whole chilli pepper; 4 piece Zucchini; 5 gram Salt; 300 gram Feta; 5 clove Garlic; 20 gram Fresh Cilantro; 1 kilogram Pork Tenderloin; 100 gram Dry-Cured Ham

bohynekuchyne

Prep 30 min Cook 30 min

9 Ingredients

7 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

465 kcal

Calories

5 g

Carbohydrates

16 g

Fats

72 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Do you know Jamie Oliver's 15-minute meals? He's one of my favourite chefs. I love watching the ease and enthusiasm he brings to cooking, and his 15-minute recipes are probably my favourites of all. One of them is this perfectly juicy pork tenderloin, stuffed with feta. The perfect side is courgette, given a kick with chilli and coriander. Our tip for any night of the week, not just weekends.

Gluten-free Beef Poultry Pork Game Meat High-protein Main Course

Step-by-step method

At a glance

Prepare the tenderloin

For this step

Add the ham

For this step

Fry the medallions

Feta-Stuffed Pork Tenderloin with Courgette

Ingredients — what you'll need

What's in it?

About this recipe