How To Make Stuffed Pork Tenderloin
This stuff pork tenderloin is roasted with a delicate cheese, spinach, and sun-dried tomato filling. It’s a lovely and deceptively simple dish to make.
Serves:
Ingredients
- 1¼lbpork tenderloin
- 1tspItalian Seasoning
- ⅓cuptomatoessun dried, sliced
- ½boxspinachfrozen, thawed and excess water squeezed out
- ¾cupmozzarella cheeseshredded
- 1½tbspolive oil
- 1lbsmall potatoessliced or cut into 1-inch pieces
- salt and pepperto taste
- cooking spray
- 1tbspparsleychopped
Instructions
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Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.
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Cut a deep slit all the way down the length of the pork – do not cut all the way through. Lay the pork open like a book and pound to approximately ¾ inch thick with a meat mallet.
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Sprinkle the Italian seasoning, salt and pepper over the pork. Layer the spinach, cheese and sun dried tomatoes over one side of the pork.
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Roll the pork up tightly and secure with lengths of kitchen twine. Tie each string about 2 to 3 inches apart.
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Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.
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Place the potatoes in a bowl. Add the olive oil to the bowl; toss the vegetables to coat and season to taste with salt and pepper.
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Place the potatoes on the sheet pan around the pork.
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Place the pan in the oven and cook for 30 minutes or until potatoes are browned and tender and the internal temperature of the pork reaches between 145 degrees F for a medium-rare finish and 160 degrees F for a medium finish.
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Remove pork from heat and let rest for 5 minutes. Remove the string and slice the pork.
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Sprinkle with parsley and serve immediately with the potatoes.
Nutrition
- Calories: 509.81kcal
- Fat: 26.23g
- Saturated Fat: 10.28g
- Trans Fat: 0.05g
- Monounsaturated Fat: 11.48g
- Polyunsaturated Fat: 2.92g
- Carbohydrates: 24.70g
- Fiber: 3.82g
- Sugar: 1.87g
- Protein: 43.39g
- Cholesterol: 135.50mg
- Sodium: 846.46mg
- Calcium: 349.76mg
- Potassium: 1320.24mg
- Iron: 3.86mg
- Vitamin A: 272.47µg
- Vitamin C: 35.40mg
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