In a food processor combine spinach, parsley, basil, pine nuts, garlic, feta cheese and a little oil. Blend and add remainder of oil reserving 2 tablespoons. You don''t want to make this too smooth. Better to have more of a paste as this will mostly be used for stuffing.
Use a sharpening steel to poke hole in center of both pieces of pork tenderloin. Use fingers afterwards to expand holes. With a piping bag (or freezer baggie with corner cut out) stuff pork tenderloin. Reverse 1/4 cup of stuffing mixture and return to food processor. Add a little more oil to make smooth (pesto consistancy).
In a oven safe skillet, add 2 tablesppons oil and heat. Salt and pepper pork terderloin then brown turning it every 3 to 5 minutes until golden all around then place skillet in pre-heated oven at 350F for 15 minutes. Remove and tent for 5 minutes.
Cook pasta until al dente and drain. Returned to pot and mix with remainder of pesto (except 2 tablespoons).
Slice pork tenderloin into thin slices, place onto of tagliatelle and top with last of pesto.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 230 (64%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 4g|
|Cholesterol 97.9mg||30 %|
|Sodium 329.7mg||11 %|
|Potassium 669.5mg||18 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.9g|
|Protein 30g||43 %|
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Calories per serving: 361
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