Spinach and Mozzarella Stuffed Pork Tenderloin

Pork tenderloin is a versatile cut of meat that is both lean and flavorful. It lends itself beautifully to stuffing, creating a dish that is as elegant as it is delicious. Adding a bit of Italian flare, this stuffed pork tenderloin recipe features a savory combination of spinach, prosciutto, and mozzarella. The result is a juicy and tender main course that is sure to impress.

Photos of Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin Recipe

Most of the ingredients in this recipe are commonly found in grocery stores. However, prosciutto, an Italian dry-cured ham, might not be in your regular shopping list. It's usually located in the deli section. Don't be surprised if it's a bit pricier than other types of ham - its unique flavor and texture make it worth the cost. If you can't find it, you can substitute with smoked ham. Sun-dried tomatoes are another ingredient you may need to seek out. These can typically be found in the canned vegetable aisle, sometimes packed in oil.

Ingredients for Spinach, Prosciutto and Mozzarella Stuffed Pork Tenderloin

Garlic: Adds a robust and aromatic flavor that complements the pork and other ingredients.

Lemon juice: Provides acidity that balances the rich flavors of the dish.

Dijon mustard: Gives a tangy and spicy flavor profile.

Olive oil: Used for its subtlety in flavor and its ability to help create a nice sear.

Pork tenderloin: The star of the dish. It's lean, tender, and has a mild flavor that pairs well with a wide range of ingredients.

Mozzarella cheese: Offers a creamy, mild flavor and melts beautifully.

Spinach: Provides a fresh element and additional nutrients.

Sun dried tomatoes: Gives a sweet, tangy flavor and chewy texture.

Prosciutto: Brings a salty and meaty flavor, enhancing the overall taste of the dish.

Salt and fresh cracked pepper: Essential seasonings for enhancing the natural flavors of the ingredients.

One reader, Cherise Colson says:

This spinach, prosciutto, and mozzarella stuffed pork tenderloin recipe is a game-changer! The flavors blend perfectly, and the pork is so tender and juicy. It's a showstopper dish that's surprisingly easy to make. I highly recommend it for a special dinner or entertaining guests.

Cherise Colson

Techniques Required for Making Spinach, Prosciutto and Mozzarella Stuffed Pork Tenderloin

How to flatten the pork tenderloin: Place the pork tenderloin between two sheets of plastic wrap and use a meat mallet to gently pound it to a ¼-inch thickness. Be careful not to tear the meat.

How to roll up the pork tenderloin: After adding the filling, roll the pork tenderloin jelly-roll style, starting with a long side. Use kitchen string to tie the roast at 1½-inch to 2-inch intervals to secure the filling inside.

How to check for doneness: Use a meat thermometer to ensure the pork tenderloin reaches an internal temperature of 160 degrees F. Insert the thermometer into the thickest part of the meat, avoiding the filling, to get an accurate reading.

How to let the pork tenderloin rest: After removing the pork tenderloin from the oven, let it stand for 10 minutes before removing the string and slicing. This allows the juices to redistribute, keeping the meat moist and flavorful.

How To Make Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

This stuffed pork tenderloin is loaded with cheese and sun-dried tomatoes brushed with lemon mustard sauce, then baked into a juicy piece of meat.

Preparation: 30 minutes

Cooking: 30 minutes

Total: 1 hour

Serves:

Ingredients

3clovesgarlic,crushed
2tbsplemon juice,freshly squeezed
2tspDijon mustard
1tspolive oil
¼tspground black pepper,fresh
1lbpork tenderloin
1½ozreduced fat mozzarella cheese,Polly-o
2cupsfresh baby spinach
2tbspsun dried tomatoes,chopped
1ozprosciutto,thin sliced
salt and fresh cracked pepper,to taste

Instructions

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 the bottom. (Be 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 the bottom. Cover with plastic wrap, then 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 prosciutto on top. Press down gently.
Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-½-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 425 degrees F for 25 to 30 minutes or until a meat thermometer reads 160 degrees F. 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 the string and slicing. Slice into 8 pieces.

Nutrition

Calories: 207.18kcal
Fat: 8.54g
Saturated Fat: 3.37g
Trans Fat: 0.04g
Monounsaturated Fat: 3.44g
Polyunsaturated Fat: 0.97g
Carbohydrates: 3.20g
Fiber: 0.64g
Sugar: 1.00g
Protein: 28.39g
Cholesterol: 88.13mg
Sodium: 361.77mg
Calcium: 84.21mg
Potassium: 604.14mg
Iron: 1.64mg
Vitamin A: 45.42µg
Vitamin C: 5.73mg

Crucial Technique Tip for Perfecting This Stuffed Pork Tenderloin Recipe

When rolling up the pork tenderloin jelly-roll style, make sure to roll it tightly. This will help to keep the spinach, prosciutto, and mozzarella cheese filling inside the tenderloin during the cooking process. If you find it difficult to keep the filling inside while rolling, try using toothpicks to secure the ends before tying with kitchen string. Remember to remove the toothpicks before serving.

Time-Saving Tips for Preparing This Stuffed Pork Tenderloin Recipe

Prep ahead: Prepare the garlic/Dijon mixture and stuff the pork tenderloin the night before. This will save time on the day of cooking.

Use a meat mallet: Flatten the pork tenderloin to an even thickness using a meat mallet. This will help the pork cook more evenly and reduce cooking time.

Invest in a good kitchen string: Having a high-quality kitchen string will make tying the pork tenderloin much easier and quicker.

Prep the ingredients: Pre-measure and prepare all the ingredients before assembling the stuffed pork tenderloin to streamline the cooking process.

Cook at high temperature: Cooking the pork tenderloin at a higher temperature will help it cook faster while still retaining its juiciness and tenderness.

Substitute Ingredients For Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin Recipe

spinach - Substitute with kale: Kale has a similar texture and flavor to spinach, and it holds up well when cooked, making it a great substitute in this recipe.
prosciutto - Substitute with pancetta: Pancetta is a cured Italian meat similar to prosciutto, but it is typically seasoned with salt and other spices, making it a suitable replacement in this recipe.
mozzarella cheese - Substitute with fontina cheese: Fontina cheese has a mild, nutty flavor and melts beautifully, making it a great substitute for mozzarella in this stuffed pork tenderloin recipe.

Presentation Ideas for Spinach, Prosciutto and Mozzarella Stuffed Pork Tenderloin

Elevate the pork tenderloin: Carefully slice the pork tenderloin into even pieces and arrange them on the plate in a visually appealing manner. Ensure that each slice is presented with precision and attention to detail.
Garnish with fresh herbs: Sprinkle the plated dish with finely chopped fresh herbs such as parsley, thyme, or chives to add a pop of color and a touch of freshness to the presentation.
Create a colorful side dish: Pair the stuffed pork tenderloin with vibrant and visually appealing side dishes, such as roasted vegetables or a colorful salad, to create a visually stunning plate.
Drizzle with a reduction: Finish the dish with a drizzle of a complementary reduction, such as a balsamic glaze or a savory pan sauce, to add a touch of elegance and depth of flavor to the presentation.
Incorporate texture: Consider adding a crunchy element to the plate, such as toasted nuts or crispy kale chips, to introduce a textural contrast to the tenderloin dish.
Use elegant serving ware: Select sophisticated and refined serving ware that complements the dish, such as sleek white plates or artisanal ceramic platters, to enhance the overall presentation.
Balance the plate: Pay attention to the balance of colors, shapes, and negative space on the plate to create a visually striking and harmonious presentation that showcases the pork tenderloin as the focal point.

Essential Kitchen Tools for Making Stuffed Pork Tenderloin

Garlic press: A garlic press is a handheld kitchen tool used to crush garlic cloves, extracting their pulp and juices. It's a convenient way to add garlic to dishes without the need for chopping.
Meat mallet: A meat mallet, also known as a meat tenderizer, is a kitchen tool with a heavy head used to pound and flatten meat, making it more tender and easier to cook evenly.
Kitchen string: Kitchen string, also known as butcher's twine, is a strong, food-safe string used for trussing meats, securing stuffed roasts, and tying other culinary applications in the kitchen.
Meat thermometer: A meat thermometer is a kitchen tool used to measure the internal temperature of meat, ensuring it is cooked to a safe and desired level of doneness.
Baking pan: A baking pan is a shallow, rectangular metal pan used for baking and roasting foods in the oven. It provides a surface for cooking the pork tenderloin evenly.
Rack: A rack, such as a roasting rack, is used to elevate the pork tenderloin in the baking pan, allowing air to circulate around the meat and promoting even cooking and browning.
Food brush: A food brush, often made of silicone or natural bristles, is used to apply the garlic and Dijon mixture onto the pork tenderloin before baking.

Storing and Freezing Instructions for Spinach, Prosciutto and Mozzarella Stuffed Pork Tenderloin

Let the stuffed pork tenderloin cool completely before storing or freezing. This will prevent condensation from forming and making the dish soggy.
Wrap the cooled pork tenderloin tightly in plastic wrap, ensuring that no air pockets remain. This will help prevent freezer burn and maintain the quality of the dish.
For extra protection against freezer burn, wrap the plastic-wrapped pork tenderloin in a layer of aluminum foil or place it in a freezer-safe container with a tight-fitting lid.
Label the wrapped or containerized pork tenderloin with the date and contents to help you keep track of when it was frozen and what it contains.
To store in the refrigerator: Place the wrapped pork tenderloin in the refrigerator, where it will keep for up to 3-4 days.
To freeze: Place the wrapped or containerized pork tenderloin in the freezer, where it will keep for up to 2-3 months.
To reheat the stuffed pork tenderloin, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, remove the plastic wrap and foil, place the tenderloin on a baking sheet, and reheat in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
Alternatively, you can slice the thawed pork tenderloin and reheat individual portions in the microwave or in a skillet over medium heat until warmed through.

How To Reheat Leftover Stuffed Pork Tenderloin

To reheat leftover spinach, prosciutto, and mozzarella stuffed pork tenderloin, preheat your oven to 325°F (165°C). This low temperature will help prevent the meat from drying out and ensure even heating throughout.
Wrap the leftover pork tenderloin loosely in aluminum foil. The foil will help retain moisture and prevent the meat from drying out during the reheating process. If you have any leftover pan juices or sauce, drizzle a small amount over the pork before wrapping it in foil for added moisture and flavor.
Place the wrapped pork tenderloin on a baking sheet and reheat it in the preheated oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature to ensure the pork is heated through and safe to eat.
If you prefer a crispier exterior, remove the foil for the last 5 minutes of reheating. This will allow the surface of the pork to brown and crisp up slightly.
Alternatively, you can reheat individual slices of the stuffed pork tenderloin in a skillet over medium heat. Add a small amount of olive oil or butter to the pan to prevent sticking and help crisp up the exterior. Cook for 2-3 minutes on each side, or until heated through.
For a quick and easy reheating method, place a slice of the stuffed pork tenderloin on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 30-60 seconds, or until heated through. Be careful not to overheat the pork, as it can quickly dry out in the microwave.
Once the leftover stuffed pork tenderloin is reheated, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, ensuring a juicy and flavorful result.

Random Fact About Spinach, Prosciutto and Mozzarella Stuffed Pork Tenderloin

The recipe contains pork tenderloin, mozzarella cheese, spinach, and prosciutto.

Is Making Stuffed Pork Tenderloin at Home Cost-Effective?

This spinach, prosciutto and mozzarella stuffed pork tenderloin recipe offers a delightful combination of flavors and textures. The use of pork tenderloin and prosciutto may make it slightly more expensive, but the dish is balanced by the affordability of spinach and mozzarella cheese. The approximate cost for a household of 4 people is around $25-$30. The overall verdict for cost-effectiveness is 7/10, considering the quality and variety of ingredients.

Is This Stuffed Pork Tenderloin Healthy or Unhealthy?

The spinach, prosciutto, and mozzarella stuffed pork tenderloin recipe is a relatively healthy dish with a good balance of protein, vegetables, and flavor. The use of lean pork tenderloin and reduced-fat mozzarella cheese helps to keep the fat content in check. Additionally, the spinach and sun-dried tomatoes provide valuable nutrients and antioxidants.

However, there are a few areas where the recipe could be improved to make it even healthier:

Reduce the amount of prosciutto or replace it with a leaner alternative, such as turkey bacon, to lower the sodium and saturated fat content
Increase the amount of spinach to boost the fiber and nutrient density of the dish
Use whole grain mustard instead of Dijon mustard for added fiber and nutrients
Opt for low-sodium sun-dried tomatoes to reduce the overall sodium content

To further enhance the nutritional value of this recipe, consider the following suggestions:

Serve the stuffed pork tenderloin with a side of quinoa or brown rice for added fiber and complex carbohydrates
Pair the dish with a colorful side salad or roasted vegetables to increase the overall vitamin and mineral content of the meal
Use a small amount of high-quality, extra-virgin olive oil to sear the pork tenderloin before baking to add heart-healthy monounsaturated fats
Experiment with different herbs and spices, such as rosemary or thyme, to add flavor without relying on salt

By making these small adjustments, you can transform this already healthy recipe into an even more nutritious and well-rounded meal that satisfies both your taste buds and your body's needs.

Editor's Thoughts on This Delectable Stuffed Pork Tenderloin Dish

The combination of flavors in this spinach, prosciutto, and mozzarella stuffed pork tenderloin recipe is a culinary delight. The tenderloin is filled with a delicious blend of savory prosciutto, tangy sun-dried tomatoes, and earthy spinach, creating a burst of flavors in every bite. The use of garlic, lemon juice, and Dijon mustard adds a zesty and aromatic element to the dish, while the mozzarella cheese brings a creamy and indulgent touch. The cooking method ensures a juicy and tender pork tenderloin with a golden-brown crust. This recipe is a perfect balance of sophistication and comfort, making it an impressive dish for any occasion.

Enhance Your Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic, butter, and a hint of parmesan cheese.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest for a burst of citrus flavor.

Balsamic Glazed Brussels Sprouts: Crispy Brussels sprouts roasted with a sweet and tangy balsamic glaze, topped with crunchy bacon bits for added texture and flavor.

Similar Recipes to Try If You Enjoyed This Stuffed Pork Tenderloin

Creamy Mushroom Risotto: Creamy and flavorful risotto with a mix of mushrooms and parmesan cheese, perfect for a cozy night in.

Balsamic Glazed Chicken Breast: Juicy and tender chicken breast marinated in a tangy balsamic glaze, a simple yet elegant dish for any occasion.

Grilled Peach and Burrata Salad: A refreshing salad featuring grilled peaches, creamy burrata cheese, and a drizzle of balsamic glaze, a delightful combination of sweet and savory flavors.

Lemon Garlic Shrimp Scampi: Tender shrimp sautéed in a zesty lemon garlic sauce, served over a bed of pasta for a quick and delicious meal.

Appetizer and Dessert Pairings for Spinach, Prosciutto and Mozzarella Stuffed Pork Tenderloin

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a delicious blend of cheeses, herbs, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Bruschetta: Satisfy your guests' taste buds with this classic Italian appetizer. Toasted bread topped with a flavorful mixture of tomatoes, garlic, basil, and olive oil. A refreshing and light start to any gathering.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with a molten center when you cut into it. Pair it with a scoop of vanilla ice cream for the perfect balance of warm and cold, and top it off with a dusting of powdered sugar for a touch of sweetness.

Apple Crisp: Savor the flavors of fall with a warm and comforting apple crisp. The combination of tender, cinnamon-spiced apples and a crunchy oat topping creates a delightful contrast in textures. Serve it with a dollop of whipped cream or a scoop of caramel swirl ice cream for a delightful treat.

Why trust this Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin Recipe:

This recipe offers a tantalizing combination of flavors and textures, ensuring a delightful dining experience. The succulent pork tenderloin is infused with the zesty tang of lemon juice and the robust richness of prosciutto, while the creamy mozzarella cheese and vibrant spinach add depth and freshness. The inclusion of sun-dried tomatoes further elevates the dish with their intense sweetness. With these high-quality ingredients, this recipe promises a harmonious fusion of savory and earthy notes, making it a trustworthy choice for a memorable meal.

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FAQ:

Can I use a different type of cheese instead of mozzarella?

Yes, you can definitely use a different type of cheese if you prefer. Gruyere, provolone, or even feta would work well in this recipe.

Can I substitute the prosciutto with another type of cured meat?

Absolutely! You can substitute prosciutto with thinly sliced pancetta, bacon, or even ham for a different flavor profile.

How can I tell if the pork tenderloin is cooked through?

The best way to ensure the pork is cooked through is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for medium-rare and 160°F (71°C) for medium. Let it rest for a few minutes before slicing to allow the juices to redistribute.

Can I prepare the stuffed pork tenderloin ahead of time?

Yes, you can prepare the stuffed pork tenderloin ahead of time, cover it tightly, and refrigerate for up to 24 hours before baking. This can be a great time-saver for busy days.

What can I serve with the spinach, prosciutto, and mozzarella stuffed pork tenderloin?

This dish pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a simple green salad. The flavors also complement grains like quinoa or couscous.