Pork Tenderloin With Tomatoes

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 12 cups mushrooms, sliced
• 1 cup onion, chopped (1 medium)
• 5 cups fresh tomatoes, chopped (3 medium)
• 14 cup pitted kalamata olive, coarsely chopped
• 13 cup feta cheese, crumbled (may substitute goat cheese)
• 1 tablespoon dried oregano
• 2 (12 ounce) pork tenderloin, trimmed of silver skin and excess fat then butterflied
• salt (optional)
• fresh ground black pepper

1. Preheat the oven to 450 degrees F.
2. Heat oil and butter in a large skillet over medium high heat.
3. Add mushrooms, onion, tomatoes, and olives and cook, stirring occasionally, until mushrooms and onions have softened, about 5 to 6 minutes.
4. Remove from heat and stir in cheese and oregano.
5. Pound each tenderloin to a thickness of 1/4 inches and season with salt and pepper on both sides.
6. Spread about half the filling on each tenderloin and roll up.
7. Place in a baking dish, seam side down, about 2 inches apart; sprinkle any remaining filling around the pork rolls.
8. Roast for 15 minutes, then lower temperature to 400 degrees F and roast until an internal meat thermometer registers 160 degrees F, about 15 to 20 minutes.
9. Let cool for 5 minutes then cut crosswise into thick slices.

olive oil, unsalted butter, mushrooms, onion, fresh tomatoes, olive, feta cheese, oregano, pork tenderloin, salt, fresh ground black pepper

Taken from www.food.com/recipe/pork-tenderloin-with-tomatoes-406257 (may not work)