Description

Stuffed Pork Tenderloin filled with spinach, prosciutto and mozzarella is a wonderful dish for the holidays or weeknight dinner.

sheet pan

Instant Read Thermometer

Ingredients

3clovesgarlic, crushed

2tbsplemon juice, freshly squeezed

2tspDijon mustard

1tspolive oil

¼tspfresh ground black pepper

1poundpork tenderloin

1 ½ouncespart skim mozzarella cheese

2cupsfresh baby spinach

2tbspchopped sun dried tomatoes

1ouncethin sliced prosciutto

salt and fresh cracked pepper, to taste

Instructions

• Preheat the oven to 425F°

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

• Cut a lengthwise slit down the center of the tenderloin to within ½- inch of bottom (careful not to cut all the way through).

• Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within ½-inch of bottom; cover with plastic wrap. Flatten to ¼-in. thickness with a mallet.

• Remove plastic wrap; spread ½ of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

• Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1½-inch to 2-inch intervals with kitchen string.

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

• Bake, uncovered, at 425F° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.

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

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

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