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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin is a superb dish for the Holidays or for any weeknight dinner.

Stuffed Pork Tenderloin

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin is a delicious and impressive dish that is ideal for an important day or ceremonial dinner. To make this dish, you’ll need a pork tenderloin, some fresh spinach, prosciutto, sun dried tomatoes and mozzarella cheese. The spinach, prosciutto, and mozzarella cheese create a delicious and flavorful stuffing that pairs perfectly with the pork. Serve the pork along with your selection of sides, reminiscent of roasted vegetables or mashed potatoes, or cauliflower puree for a satisfying and satisfying meal.

How To Make Stuffed Pork Tenderloin

1. First, you’ll must butterfly the pork tenderloin by fastidiously slicing it lengthwise down the middle, being careful not to chop throughout.
2. Then pound it thin with a mallet, here’s a helpful video that demonstrates how easy that is. Next, lay the tenderloin flat and season it with the garlic-Dijon mixture.
3. Next, lay a layer of shredded mozzarella cheese, fresh spinach, sun dried tomatoes, followed by a layer of thinly sliced prosciutto.
4. Roll the pork tenderloin up and secure it with kitchen twine. Season the highest with the remaining salt, pepper, garlic and Dijon mustard.
5. When the pork is prepared, transfer the pork to a baking dish and roast it within the oven 425F for about 25 to Half-hour, or until it reaches an internal temperature of 160 degrees Fahrenheit. Finish it within the broiler to brown. Let the pork rest for a couple of minutes before slicing and serving.
6. When it’s cooked, the pork tenderloin will likely be tender and juicy on the within, with a crispy, golden-brown exterior. The spinach, prosciutto, and mozzarella cheese create a delicious and flavorful stuffing that pairs perfectly with the pork. Serve the pork along with your selection of sides, reminiscent of roasted vegetables or mashed potatoes, for a satisfying and satisfying meal.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

4

208 Cals
29 Protein
3 Carbs
8.5 Fats

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin is a superb dish for the Holidays or for any weeknight dinner.

• 3 cloves garlic, crushed
• 2 tbsp lemon juice, freshly squeezed
• 2 tsp Dijon mustard
• 1 tsp olive oil
• 1/4 tsp fresh ground black pepper
• 1 pound pork tenderloin
• 1 1/2 ounces part skim mozzarella cheese
• 2 cups fresh baby spinach
• 2 tbsp chopped sun dried tomatoes
• 1 ounce thin sliced prosciutto
• salt and fresh cracked pepper, to taste

• Mix crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

• Cut a lengthwise slit down the middle of the tenderloin to inside 1/2- inch of bottom (careful not to chop throughout).

• Open tenderloin so it lies flat. On each half, make one other, lengthwise slit down the middle to inside 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

• Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the within the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

• Roll up pork jelly-roll style, starting with an extended side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.

• Season evenly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

• Bake, uncovered, at 425° for 25-Half-hour or until a meat thermometer reads 160°. Place under the broiler to brown the highest for five minutes, then transfer to a serving platter or cutting board.

• Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

Serving: 2slices, Calories: 208kcal, Carbohydrates: 3g, Protein: 29g, Fat: 8.5g, Saturated Fat: 4g, Cholesterol: 98.5mg, Sodium: 219mg, Fiber: 1g, Sugar: 1g

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