Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4
I never thought that an elegant meal like this Stuffed Pork tenderloin is quite simple to whip up! Pork tenderloin stuffed with spinach, cheese, and sun-dried tomatoes, then rolled and roasted. An impressive dish perfect not only for an easy weeknight dinner but for entertaining!
INGREDIENTS
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1 1/2 tbsp olive oil
1 1/4 lb. pork tenderloin
1/3 c. sun-dried tomatoes sliced
3/4 c. shredded mozzarella cheese
1 lb. small potatoes, sliced or cut into 1” pieces
1/2 box frozen spinach thawed and excess water squeezed out
Cooking spray
1 tbsp chopped parsley
1 tsp Italian seasoning
Salt and pepper to taste
How to make Stuffed Pork Tenderloin
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a sheet pan and grease it with cooking spray.
Step 2: Make a deep slit down the length of the pork. Make sure not to cut all the way through. Lay the pork open like a book. Using a meat mallet, pound the pork to about 3/4-inch thickness, then sprinkle with Italian seasoning, salt, and pepper.
Step 3: On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.
Step 4: Tightly roll the pork. Secure the rolled pork using kitchen twine and tie the strings around 2 to 3 inches apart.
Step 5: Generously season the pork with salt and pepper. Then, on the prepared lined sheet pan, place the pork.
Step 6: In a bowl, place the potatoes. Drizzle them with olive oil, then toss to coat. To taste, season the potatoes with salt and pepper. Pour the potatoes around the pork on the sheet pan.
Step 7: Bake the pork and potatoes in the preheated oven for about 30 minutes or until the internal temperature of the pork reads between 145 to 160 degrees F for medium-rare and the potatoes are browned and soft.
Step 8: When done, take the pork out of the oven and allow it to rest for at least 5 minutes. Remove the strings, then slice and garnish with some parsley. Serve right away. Enjoy!
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 1/2 tbsp olive oil
- 1 1/4 lb. pork tenderloin
- 1/3 c. sun-dried tomatoes sliced
- 3/4 c. shredded mozzarella cheese
- 1 lb. small potatoes, sliced or cut into 1” pieces
- 1/2 box frozen spinach thawed and excess water squeezed out
- Cooking spray
- 1 tbsp chopped parsley
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a sheet pan and grease it with cooking spray.
Step 2: Make a deep slit down the length of the pork. Make sure not to cut all the way through. Lay the pork open like a book. Using a meat mallet, pound the pork to about 3/4-inch thickness, then sprinkle with Italian seasoning, salt, and pepper.
Step 3: On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.
Step 4: Tightly roll the pork. Secure the rolled pork using kitchen twine and tie the strings around 2 to 3 inches apart.
Step 5: Generously season the pork with salt and pepper. Then, on the prepared lined sheet pan, place the pork.
Step 6: In a bowl, place the potatoes. Drizzle them with olive oil, then toss to coat. To taste, season the potatoes with salt and pepper. Pour the potatoes around the pork on the sheet pan.
Step 7: Bake the pork and potatoes in the preheated oven for about 30 minutes or until the internal temperature of the pork reads between 145 to 160 degrees F for medium-rare and the potatoes are browned and soft.
Step 8: When done, take the pork out of the oven and allow it to rest for at least 5 minutes. Remove the strings, then slice and garnish with some parsley. Serve right away. Enjoy!
