This post may contain affiliate links. Read my disclosure policy.
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
- First, you’ll must butterfly the pork tenderloin by fastidiously slicing it lengthwise down the middle, being careful not to chop throughout.
- 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.
- Next, lay a layer of shredded mozzarella cheese, fresh spinach, sun dried tomatoes, followed by a layer of thinly sliced prosciutto.
- Roll the pork tenderloin up and secure it with kitchen twine. Season the highest with the remaining salt, pepper, garlic and Dijon mustard.
- 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.
- 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
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
Keywords: pork loin full of spinach and prosciutto, pork tenderloin, Spinach and Mozzarella Stuffed pork chops, Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin, stuffed pork tenderloin recipes