Ingredients
- 1 ea pork tenderloin
- 30 spinach leaves ; (about 1/2 cup?)
- 1/4 cup feta cheese
- 1/4 cup sun dried tomatoes ; diced
- Marinade
- 1/2 cup Olive oil
- 3 Tablespoon Lemon juice
- 1/4 cup fig infused balsamic vinegar ; (sub red wine vinegar)
- 1/4 cup white onion ; finely diced
- 4 cloves garlic ; minced
- 2 teaspoons Dried Oregano
- 1 teaspoon Dried thyme
- salt ; & pepper to taste
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