Stuffed Pork Tenderloin
"Indulge in the delightful flavors of Stuffed Pork Tenderloin featuring a savory blend of spinach, prosciutto, and mozzarella. This exquisite dish is perfect for festive celebrations or a cozy dinner any night of the week."
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Ingredients
- 3 cloves garlic
- ¼ tsp fresh ground black pepper
- 1 pound pork tenderloin
- 1 ½ 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
- 1 tsp olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
Equipment Needed
- kitchen string
- sheet pan
- Instant Read Thermometer
Instructions
- 1
Begin by heating your oven to 425°F.
- 2
In a mixing bowl, blend together crushed garlic, lemon juice, mustard, olive oil, and pepper until well combined.
- 3
Carefully slice a lengthwise incision down the center of the tenderloin, stopping about ½ inch from the bottom (ensure you do not cut all the way through).
- 4
Gently unfold the tenderloin so it lays flat. On each half, make another lengthwise cut down the center, again stopping ½ inch from the bottom; cover with plastic wrap. Use a meat mallet to pound it to a thickness of ¼ inch.
- 5
Remove the plastic wrap and spread half of the garlic/Dijon mixture onto the inside of the pork. Layer the cheese, spinach, sun-dried tomatoes, and prosciutto on top, pressing down lightly.
- 6
Roll the pork up like a jelly roll, starting from one of the long sides. Secure the roast by tying it at intervals of 1½ to 2 inches with kitchen twine.
- 7
Lightly sprinkle with salt and apply the remaining garlic/Dijon mixture. Place the tenderloin on a rack in a shallow baking dish.
- 8
Bake uncovered at 425°F for 25 to 30 minutes, or until the internal temperature reaches 160°F. To achieve a golden top, place it under the broiler for an additional 5 minutes, then move it to a serving platter or cutting board.
- 9
Allow it to rest for 10 minutes before cutting off the string and slicing. Cut the tenderloin into 8 portions.