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