Roasted Pork Tenderloin with Spinach, Apricots, and Feta - Delicious Living

Ingredients

• 1 8- to 12-ounce pork tenderloin, fat trimmed
• 6 ounces baby spinach, cleaned, briefly blanched, and excess water pressed out
• 1/4 cup cooked long-grain wild rice blend
• 2 tablespoons chopped dried apricots
• 1 ounce crumbled feta cheese
• 1 clove garlic, pressed
• 1 2-inch sprig fresh rosemary, needles removed and finely chopped
• Salt and pepper
• Cooking spray