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Stuffed Pork Tenderloin

by Rebecca April 24, 2022

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4

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If you are looking for a simple yet elegant meal, then this stuffed pork tenderloin is a must! It’s the perfect weeknight dinner that you can whip up in a breeze using only a few simple ingredients. Enjoy this perfectly roasted pork tenderloin stuffed with spinach, cheese, and sun-dried tomatoes any time for family or even for entertaining.

INGREDIENTS

1 1/2 tbsp olive oil

1 1/4 lb pork tenderloin

1/3 c. sun-dried tomatoes, sliced

1 tbsp chopped parsley

1/2 box of frozen spinach, thawed and excess water squeezed out

1 tsp Italian seasoning

3/4 c. shredded mozzarella cheese

1 lb small potatoes, sliced or cut into 1-inch pieces

Salt and pepper to taste

Cooking spray

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 with cooking spray.

Step 2: Start cut a deep slit down the length of the pork. Be careful not to cut all the way through. Like a book, lay the pork open and pound to about 3/4-inch thickness using a meat mallet. Then, sprinkle the pork with Italian seasoning, salt, and pepper. On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.

Step 3: Tightly roll the pork up and secure it with some kitchen twine. Tie the string around 2 to 3 inches apart. Then, generously season the pork with salt and pepper. On the lined sheet pan, place the pork.

Step 4: In a bowl, place the potatoes and drizzle with olive oil. Toss to coat the potatoes well and sprinkle with salt and pepper.

Step 5: Place in the preheated oven and bake for about 30 minutes or until the potatoes are fork-tender and browned. The pork is done once its internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium).

Step 6: Take the dish out of the oven and allow it to rest for about 5 minutes. Then, take the string off the pork. Slice the pork and sprinkle with parsley. Serve right away with the potatoes. Enjoy!

NUTRITION FACTS:

Calories: 271 kcal | 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

Stuffed Pork Tenderloin

Rebecca Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 4 Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin If… General Recipes Stuffed Pork Tenderloin European Print This
Serves: 4 Prep Time: 20 mins Cooking Time: 30 mins 30 mins
Nutrition facts: 271 calories 10 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 1/4 lb pork tenderloin
  • 1/3 c. sun-dried tomatoes, sliced
  • 1 tbsp chopped parsley
  • 1/2 box of frozen spinach, thawed and excess water squeezed out
  • 1 tsp Italian seasoning
  • 3/4 c. shredded mozzarella cheese
  • 1 lb small potatoes, sliced or cut into 1-inch pieces
  • Salt and pepper to taste
  • Cooking spray

Instructions

Step 1: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a sheet pan and grease with cooking spray.

Step 2: Start cut a deep slit down the length of the pork. Be careful not to cut all the way through. Like a book, lay the pork open and pound to about 3/4-inch thickness using a meat mallet. Then, sprinkle the pork with Italian seasoning, salt, and pepper. On one side of the pork, layer the spinach, cheese, and sun-dried tomatoes.

Step 3: Tightly roll the pork up and secure it with some kitchen twine. Tie the string around 2 to 3 inches apart. Then, generously season the pork with salt and pepper. On the lined sheet pan, place the pork.

Step 4: In a bowl, place the potatoes and drizzle with olive oil. Toss to coat the potatoes well and sprinkle with salt and pepper.

Step 5: Place in the preheated oven and bake for about 30 minutes or until the potatoes are fork-tender and browned. The pork is done once its internal temperature reaches between 145 degrees F (medium rare) and 160 degrees F (medium).

Step 6: Take the dish out of the oven and allow it to rest for about 5 minutes. Then, take the string off the pork. Slice the pork and sprinkle with parsley. Serve right away with the potatoes. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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