Stuffed Pork Tenderloin

5 from 1 vote

This impressive stuffed pork tenderloin is made with slices of prosciutto and cheese, plus a delicious spinach and sun-dried tomato filling! It's seared to perfection and finished in the oven until tender and delicious.

Prep Time20

Cook Time40

Garlic roasting40

Total Time1 20

Course: Main Course

Cuisine: American

Servings: people

Calories: 364kcal

Author: Tania

Equipment

Ingredients

For the pork:

1 ½ pound pork tenderloin
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
4 slices provolone cheese or similar cheeses
4 slices prosciutto
Olive oil for sautéing and searing

For the spinach filling:

½ cup finely diced yellow onion
5 cloves fresh garlic, minced
1 cup frozen spinach thawed and excess water squeezed out
¼ cup sun-dried tomatoes small-diced
1 tablespoon balsamic vinegar

For brushing and the exterior rub:

2 tablespoons dijon mustard for brushing the pork
1 teaspoon Italian seasoning
1 teaspoon Kosher salt
½ teaspoon ground black pepper

Instructions

Preheat oven to 400ºF.
Make the spinach filling: Heat a few drizzles of olive oil in a skillet over medium heat. Sauté onions for 4-5 minutes until softened, then add garlic and cook for another 1 minute until fragrant. Stir in spinach (thawed and water squeezed out) and diced sun-dried tomatoes for another 3 minutes. Finish with balsamic vinegar, and season with salt and pepper. Set aside and let cool slightly.
Butterfly pork tenderloin: Using a sharp paring knife, separate the silverskin (the top membrane) from the pork and remove it. Then, carefully butterfly it by slicing lengthwise without cutting all the way through, then open it like a book. Using a meat mallet, pound to an even 1/2-inch thickness. Tip: Place clear wrap over the pork before pounding.
Season pork: Pat dry the butterflied tenderloin. Season the inside with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon ground black pepper.
Assemble: Layer provolone and prosciutto slices on top of the seasoned side, then spread the spinach filling evenly, leaving a 1/2-inch border. Then, starting from a long side, roll the pork tightly. Tie with a few strands of kitchen twine to secure.
Brush and sear: Brush the outside of the pork with dijon mustard. Then season with Italian seasoning, garlic powder, salt, and pepper. Then, sear in a large skillet with olive oil over medium heat on all sides until a golden brown crust forms.
Finish cooking in the oven: Transfer the seared pork tenderloin onto a large baking sheet and roast in the preheated oven for about 20-25 minutes, or until the center reaches 145 to 150ºF, depending on your preference. Let rest for 10 minutes (it will rise another 5 degrees as it rests). Note: I prefer pork on the medium-well side, so I pull it out when it reaches about 150-155F.
Slice and serve immediately with your favorite sides. Enjoy!

Notes

Pork silverskin: This is the outer membrane on the pork, it looks a bit shiny. It’s tough, so it needs to be removed. To remove it, carefully separate it from the meat using a paring knife, and remove it completely.
Butterfly pork tenderloin: Slice it lengthwise without cutting all the way through, then open it like a book. Pound to an even ½-inch thickness for easier rolling and even cooking.
Spinach: Make sure it’s thawed and the water fully squeezed out. I use frozen spinach because it’s easier to control its water content. Fresh spinach releases moisture when cooked, and can make the inside soggy.
If you don’t have kitchen twine, secure with toothpicks (previously soaked in water).
Pork tenderloin temperature: 145ºF is the safe temperature for pork, but since it’s stuffed, I prefer to cook it until it reaches closer to 150–155°F. It will rise by another 5 degrees while resting.
Make ahead: Assemble up to 1 day in advance. Wrap tightly and refrigerate overnight. Prior to cooking, let it sit on the counter for 30 minutes so it’s not so cold, then sear and roast as directed.

Filling variations and substitutions:

Spinach, garlic, and Parmesan.
Chopped mushrooms and fresh herbs
Caramelized onions and Gruyère cheese
Apple, cranberry, and celery
Goat cheese and sun-dried tomatoes
Provolone cheese substitution: Any type of cheese works. Deli mozzarella works great.
Prosciutto: Any type of similar cured meat will work, as long as it's thinly sliced.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition