Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4
Delicious roasted pork tenderloins stuffed with spinach, cheese, and sun-dried tomatoes. A quite simple yet elegant meal to serve to everyone!
INGREDIENTS
1 1/4 lb pork tenderloin
1 tsp Italian seasoning
1/3 c. sun-dried tomatoes sliced
1/2 box frozen spinach thawed and excess water squeezed out
3/4 c. shredded mozzarella cheese
1 1/2 tbsp olive oil
1 lb small potatoes, sliced or cut into 1” pieces
Salt and pepper to taste
Cooking spray
1 tbsp chopped parsley
How to make Stuffed Pork Tenderloin
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Use foil to line a sheet pan and grease with cooking spray.
Step 3: Down the length of the pork, slice a deep slit, making sure not to cut all the way through. Like a book, lay the pork open, then pound it using a meat mallet to about 3/4-inch thick.
Step 4: Over the pork, sprinkle the Italian seasoning, salt, and pepper, then layer the spinach, cheese, and sun-dried tomatoes onto one side of the pork.
Step 5: Tightly roll the pork up and secure with kitchen twine. To about 2 to 3 inches apart, tie the strings.
Step 6: Generously season the pork with salt and pepper. Then, put them on the prepared lined sheet pan.
Step 7: In a bowl, place the potatoes, then add in the olive oil. Toss to coat the vegetables and season with salt and pepper, to taste.
Step 8: On the sheet pan, place the potatoes around the pork.
Step 9: Into the prepared oven, place the pan. Cook the pork and vegetables for about 30 minutes until the potatoes are tender, brown, and the internal of the pork reads between 145 degrees F for medium-rare or 160 degrees F for medium.
Step 10: Take the pork out of the oven and allow it to rest for at least 5 minutes. Remove the strings, slice the pork, and enjoy immediately. Garnish with parsley.
NUTRITION FACTS:
Calories: 271kcal | Carbohydrates: 7g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 254mg | Potassium: 1010mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4385IU | Vitamin C: 5.5mg | Calcium: 178mg | Iron: 3.2mg

Ingredients
- 1 1/4 lb pork tenderloin
- 1 tsp Italian seasoning
- 1/3 c. sun-dried tomatoes sliced
- 1/2 box frozen spinach thawed and excess water squeezed out
- 3/4 c. shredded mozzarella cheese
- 1 1/2 tbsp olive oil
- 1 lb small potatoes, sliced or cut into 1” pieces
- Salt and pepper to taste
- Cooking spray
- 1 tbsp chopped parsley
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Use foil to line a sheet pan and grease with cooking spray.
Step 3: Down the length of the pork, slice a deep slit, making sure not to cut all the way through. Like a book, lay the pork open, then pound it using a meat mallet to about 3/4-inch thick.
Step 4: Over the pork, sprinkle the Italian seasoning, salt, and pepper, then layer the spinach, cheese, and sun-dried tomatoes onto one side of the pork.
Step 5: Tightly roll the pork up and secure with kitchen twine. To about 2 to 3 inches apart, tie the strings.
Step 6: Generously season the pork with salt and pepper. Then, put them on the prepared lined sheet pan.
Step 7: In a bowl, place the potatoes, then add in the olive oil. Toss to coat the vegetables and season with salt and pepper, to taste.
Step 8: On the sheet pan, place the potatoes around the pork.
Step 9: Into the prepared oven, place the pan. Cook the pork and vegetables for about 30 minutes until the potatoes are tender, brown, and the internal of the pork reads between 145 degrees F for medium-rare or 160 degrees F for medium.
Step 10: Take the pork out of the oven and allow it to rest for at least 5 minutes. Remove the strings, slice the pork, and enjoy immediately. Garnish with parsley.