Equipment Needed

1 shallow 1/3 pan

1 half size sheet pan

1 small food processor

Directions

1. Clean and rinse pork tenderloin removing the smaller end.

2. Using your gloved hands or a sterile metal rod to push a hole through the center of each tenderloin. Place meat to the side.

3. Clean the spinach and cook in the BCX combi at 170 degrees in steam mode for four minutes.

4. Remove spinach and mix with Feta and Pine Nuts in your food processor.

5. Remove the mixture from the food processor and fill the holes you created in the pork tenderloin. Chef's Tip: I often use an icing bag to do this.

6. Place in the BCX Combi. Using the core temperature probe, cook the tenderloin to an internal temperature of 150 degrees.

7. When the tenderloin has reached temperature, remove and let rest for 3 to 5 minutes before slicing.