DURoC Spinach & Feta Stuffed

Serves: 4


  • 1/2 cup minced shallots
  • 1 tablespoon roasted garlic
  • 2 tablespoons unsalted butter
  • 1 cup heavy whipping cream
  • 1 lb. fresh spinach (finely chopped)
  • 1/2 cup feta cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1 teaspoon ground white pepper
  • 1 Farmland® DURoC Pork Tenderloin


  1. Sauté shallots and garlic in melted butter until shallots are caramelized. Add heavy cream; reduce until thick.
  2. Fold in spinach and cheeses. Season with pepper. Cover and refrigerate until cold.
  3. Place mixture in pastry bag. Create a 2-inch hole in center of tenderloin using a boning knife.
    Pipe spinach mixture into tenderloin.
  4. Season pork with extra virgin olive oil, sea salt and cracked pepper. Place on sheet pan.
  5. Heat convection oven to 400oF.
  6. Roast pork until internal temperature of stuffing reaches 160oF. Let stand 10 minutes before slicing.


DURoC Tenderloin

New Nomenclature

No Change

Farmland SKU


To order, contact your Smithfield Farmland sales representative.