Stuffed Pork Tenderloin
Mmmmmm…. yes it is that good. This looks fancy but is so easy to put together. You can assemble it in the morning if you want and then just have to finish it that evening.
So lets get started!
Trim the tenderloin of all of the silver skin on the outside. Then cut down the center of the tenderloin almost all of the way thru. Then make another slice from the center cut out on each side. Then you are going to pound the tenderloin out like the picture below.
Salt and pepper the tenderloin. Sprinkle with the crushed garlic. Next you are going to layer on the proscuitto, spinach, cheese and roasted red peppers.
Isn’t it pretty? Next you are going to roll up the tenderloin and tie it off with string.
Brown the tenderloin quickly in olive oil. Preheat oven to 450 F. Place the tenderloin in a baking dish. Bake for 20 – 25 minutes or until inside temp in 150 F. Let the Stuffed Pork Tenderloin rest 10 minutes before cutting.
Resting will allow the cheese to firm up a bit so it won’t all ooze out when you cut it. It also keeps the juices from the meat from running out.
Want to make this ahead? Prepare the tenderloin up to the browning part. Refrigerate until ready to brown.
I served mine with garlic mashed potatoes.
- 1 pork tenderloin
- salt and pepper
- 3 garlic cloves
- 3 oz. proscuitto - sliced thinly
- 2 cups spinach leaves
- 1/4 cup roasted red pepper
- 1/2 cup Italian cheese
- Trim the tenderloin of all of the silver skin on the outside. Then cut down the center of the tenderloin almost all of the way thru. Then make another slice from the center cut out on each side. Pound the tenderloin out to an even thickness.
- Salt and pepper the tenderloin. Sprinkle with the crushed garlic. Next you are going to layer on the proscuitto, spinach, cheese and roasted red peppers. Roll up the tenderloin and tie it off with string.
- Brown the tenderloin quickly in olive oil. Preheat oven to 450 F. Place the tenderloin in a baking dish. Bake for 20 - 25 minutes or until inside temp in 150 F. Let rest 10 minutes before cutting.
- That's My Home
Here are a few more of our Pork Recipes
Cuban Pork Tenderloin
Roasted Garlic Pork Tenderloin
Sunday Dinner Pork Loin Roast
I had to tell you this looks sooo amazing! I cannot wait to try it asap. Seriously, it has me drooling. Yum!
Hope you do, we love this dish. You can make it in the morning and have ready to go for dinner too.
Just delicious! Thank you for a great recipe.
Thanks!
Did you use small pork tenderloins are a large one? I am planning to make this for my Supper Club. I am going to serve mash potatoes and an Italian salad. What other vegetable would you suggest Thank you.
This was a larger one but you can use either size. It will just take less of the filling ingredients if using small.
This was so delicious! I made it for a dinner party for 6 last Christmas and can’t remember making more than one.
If yours only serves 2-3 I must have found a really large tenderloin. It cooked perfectly just as you directed.
I am making it again for 8. How many would you prepare? What is the weight
I usually buy tenderloins that are about 1 1/2 lbs. each, give or take a little. There are only 2 of us. This could serve 4 but it would depend on how of big of eaters are the people you are feeding. I should of wrote down the weight but I didn’t at the time and I made this almost 5 years ago.