Description
This Stuffed Pork Tenderloin recipe features a tender pork loin filled with flavorful spinach, sun-dried tomatoes, and melted mozzarella cheese. Roasted alongside seasoned potatoes, this dish is a satisfying and elegant main course perfect for dinner.
Ingredients
Scale
Pork and Filling
- 1 1/4 pound pork tenderloin
- 1 teaspoon Italian seasoning
- 1/3 cup sun dried tomatoes, sliced
- 1/2 box frozen spinach, thawed and excess water squeezed out
- 3/4 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Potatoes and Seasoning
- 1 pound small potatoes, sliced or cut into 1 inch pieces
- 1 1/2 tablespoons olive oil
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray to prevent sticking.
- Prepare Pork Tenderloin: Make a deep slit lengthwise through the pork tenderloin without cutting all the way through. Open it like a book and pound gently with a meat mallet until about 3/4 inch thick.
- Season and Stuff: Sprinkle Italian seasoning, salt, and pepper evenly over the pork. Layer the spinach, shredded mozzarella cheese, and sliced sun-dried tomatoes on one side of the pork.
- Roll and Secure: Roll the pork tightly, enclosing the filling, and secure with kitchen twine spaced about 2-3 inches apart to hold the shape during cooking.
- Season Exterior and Arrange on Pan: Generously season the outside of the rolled pork with salt and pepper. Place it on the prepared sheet pan.
- Prepare Potatoes: In a bowl, toss the potatoes with olive oil, salt, and pepper until well coated. Arrange the potatoes around the pork on the sheet pan.
- Roast: Place the pan in the preheated oven and roast for 30 minutes, or until the potatoes are browned and tender, and the pork’s internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium) using a meat thermometer.
- Rest and Serve: Remove the pork from the oven and let it rest for 5 minutes. Remove the kitchen twine, slice the pork, sprinkle with chopped parsley, and serve immediately with the roasted potatoes.
Notes
- Removing excess water from the thawed spinach prevents the filling from becoming soggy.
- If kitchen twine is not available, toothpicks can be used to secure the rolled pork.
- Use a meat thermometer to ensure the pork is cooked to a safe temperature without overcooking.
- For extra flavor, marinate the pork with Italian seasoning and olive oil for 30 minutes prior to stuffing.
- Leftover pork tenderloin can be sliced and used in sandwiches or salads the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
