Athens Pork Tenderloin With Goat Cheese

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 12 cups mushrooms, sliced
• 1 medium onion, chopped
• 14 cup sun-dried tomato packed in oil, drained and chopped
• 14 cup kalamata olive, pitted and chopped
• 13 cup goat cheese, crumbled (such as feta)
• 1 tablespoon dried oregano
• 2 (12 ounce) pork tenderloin, trimmed and butterflied
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Preheat oven to 450 degrees.
2. Add olive oil and butter to a 10- or 11-inch skillet and set heat to medium-high.
3. When butter melts, add mushrooms, onion, tomatoes, and olives; saute for 5 to 6 minutes until mushrooms are softened.
4. Remove from heat; stir in the cheese and dried oregano until well combined.
5. Butterfly each tenderloin by slitting lengthwise, cutting to but not through the other side.
6. Place each between 2 sheets of heavy-duty plastic wrap; pound with a meat mallet or a small heavy skillet.
7. Thickness should be approximately 1/4- to 1/2-inch.
8. Sprinkle with salt and pepper.
9. Spread mushroom mixture on one side of each tenderloin, leaving about a 1/2-inch border.
10. Roll up tenderloin, enclosing the filling inside.
11. Place with the seams facing down in a roasting pan.
12. Bake, uncovered, for 15 minutes.
13. Reduce heat to 400 degrees and bake an additional 15 to 20 minutes or until meat reaches at least 160 degrees on an instant-read thermometer.
14. Remove tenderloins from oven and allow to cool for 5 minutes before slicing.

olive oil, butter, mushrooms, onion, tomato, kalamata olive, goat cheese, oregano, pork tenderloin, salt, black pepper

Taken from www.food.com/recipe/athens-pork-tenderloin-with-goat-cheese-454394 (may not work)