Stuffed Pork Tenderloin needs to be your new signature dish. Juicy pork wrapped round a savory Italian-inspired prosciutto spinach filling, this hanging essential course is shockingly simple and can by no means fail to impress.
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Straightforward Stuffed Pork Tenderloin Recipe
If somebody had let me in on how easy stuffed pork tenderloin is to make, I might have began cooking it an extended, lengthy time in the past.
With its fancy presentation—doesn’t something achieved in a roulade look match for {a magazine}?—I assumed stuffed pork can be too fussy for the typical weeknight.
Stuffed something was the sort of meal I’d order on a restaurant menu (particularly something like this Spinach Stuffed Rooster Breast or Stuffed Salmon).
Certainly solely a extra completed hostess than myself would try to cook dinner stuffed pork tenderloin at dwelling.
NEWSFLASH. That completed hostess—the one who has all of it collectively, doesn’t reply the door together with her lipstick half utilized, and definitely wouldn’t dream of hiding soiled dishes in her cupboards—is now formally YOU.
For those who haven’t tried it earlier than, I do know that pounding and rolling a pork tenderloin sounds difficult.
I pinky promise, it isn’t!
Watch the full-length YouTube video embedded on this publish to see me make the pork step-by-step. Will probably be an actual confidence increase.
About Stuffed Pork Tenderloin
Stuffed pork tenderloin is a dream of a dinner.
- It’s an affordable technique to feed a crowd (identical to this Immediate Pot Pulled Pork).
- You may prep it totally prematurely.
- It finishes quick—pork tenderloin cooks within the oven in about 25 minutes. (Air Fryer Pork Tenderloin could even cook dinner 10 minutes sooner!)
- The pork is succulent (see under for ideas to ensure it’s completely cooked). Craving additional moisture from gravy? You’ll love my Immediate Pot Pork Tenderloin.
- The spinach filling is shiny, creamy, and a bit of bit tangy. Pork perfection.
- Your folks/household/food-loving self will significantly applaud you (and also you deserve it!)
With Italian stuffed pork tenderloin in your menu, you’ll be able to sit up for that particular second whenever you slice into the pork to disclose the pinwheel of cheese, spinach, and prosciutto filling inside.
It’s an ooooo and ahhhh sort of second.
And the style?
FIREWORKS!
Easy methods to Cook dinner Stuffed Pork Tenderloin
Stuffing is a wonderful technique to put together leaner cuts of meat like pork tenderloin, as a result of the filling helps to maintain the meat moist.
At present’s Italian filling is a mix of sautéed spinach, Parmesan, herbs, and sun-dried tomatoes. It’s vibrant and a stunning pairing with pork.
The recipe finishes with a lemony white wine pan sauce, made utilizing the super-flavored bits of pork that follow the underside of the skillet when the stuffed pork tenderloin bakes within the oven.
Each ingredient right here has a objective and makes the tenderloin sing.
The Components
- Pork Tenderloin. Lean but flavorful, pork tenderloin is a crowd-pleasing reduce of meat. On this recipe, it’s roasted to tender, juicy perfection, and the filling solely additional enhances the pork’s pure taste. (For those who’re a grill lover, Grilled Pork Tenderloin is fabulous too!)
- Italian Spinach Stuffing. Spinach, onion, sun-dried tomatoes, herbs, Parmesan, and garlic make up the filling for the pork. For those who’d desire a mozzarella stuffed pork tenderloin, swap the Parmesan cheese for shredded mozzarella as a substitute.
- Prosciutto. With a candy but salty taste and melt-in-your-mouth texture, prosciutto is a delicious addition to our stuffed pork tenderloin. It makes the pork style really particular and stylish.
- White Wine. Just a little white wine helps create a dynamite pan sauce. It additionally deglazes the pan, incorporating all these tasty bits caught to the underside of the skillet.
- Lemon Juice. Provides a contact of brightness and acidity to the sauce. Plus, it pairs fantastically with the Italian filling.
- Butter. A crowning glory rounds the sauce.
The Instructions
- Rehydrate the sun-dried tomatoes and chop the onions.
- Sauté the onions with a part of the herbs and spices.
- Stir within the spinach, garlic, and tomatoes.
- Add the Parmesan, then take away the combination to a plate. Wipe out the skillet.
- Butterfly the pork, then pound it into a good thickness.
- Lay prosciutto slices excessive.
- Add the filling over the prosciutto, then roll up the pork.
- Safe the seam with toothpicks.
- Warmth the skillet. Lay the pork within the skillet, toothpick aspect up. Roast at 375 levels F for quarter-hour.
- Take away the skillet, and flip the pork over. Roast for one more 10 to 12 minutes. Let relaxation on a reducing board.
- Use the identical skillet to make the pan sauce whereas the pork rests.
- Reduce the tenderloin into rings, and end every with the pan sauce, lemon juice, and parsley. ENJOY!
Easy methods to Make Certain Pork Tenderloin is Moist
In contrast to more durable, marbled cuts of meat like pork shoulder, pork tenderloin doesn’t get extra tender the longer you cook dinner it.
Pork tenderloin may be very lean, that means it is advisable watch it very fastidiously to ensure it doesn’t overcook, or it is going to end up dry.
- One of the simplest ways to know when your pork is finished is to make use of an instantaneous learn thermometer like this one.
- You could additionally let the meat relaxation for a minimum of 10 minutes previous to reducing in order that the juices redistribute into the meat.
- The very best temperature to cook dinner pork tenderloin is 375 levels F. That is scorching sufficient to cook dinner the pork rapidly with out drying it out, but it surely isn’t so scorching that the skin finishes earlier than the within.
Per the FDA, pork is fit for human consumption at 145 levels F. I like to drag mine out round 135 levels F, then cowl it and let it relaxation.
The carry-over cooking will end the job, making your pork tantalizingly juicy AND fit for human consumption.
Meal Prep Suggestions
Put together the pork filling as much as 1 day prematurely, and refrigerate it till you’re prepared so as to add it to the pork.
As much as 1 day prematurely, assemble the pork as directed up till the purpose of baking and refrigerate it. If you’re able to bake, let the pork come to room temperature, then proceed as directed.
What to Serve with Pork Tenderloin
We’ve made this stuffed pork tenderloin recipe twice within the final two weeks, together with for a date-night in. It’s one thing particular. I can’t wait so that you can strive it too!
Stuffed Pork Tenderloin Video – How To
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- 1/3 cup dry-packed sun-dried tomatoes
- 1/2 small yellow onion
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon dry rubbed sage divided
- 1/2 teaspoon dried rosemary
- 1 teaspoon kosher salt divided
- 3/4 teaspoon floor black pepper divided
- 5 ounces recent child spinach about 5 cups
- 3 cloves minced garlic
- 1/3 cup freshly grated Parmesan cheese about 1 1/2 ounces
- 1 pork tenderloin about 1 1/2 to 2 kilos
- 2 ounces thinly sliced prosciutto
- 1/2 cup dry white wine or further low sodium hen broth
- 1/2 cup low sodium hen broth
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon unsalted butter
- Extra squeeze recent lemon juice elective for serving
- Chopped recent parsley elective for serving
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Place a rack within the middle of your oven and preheat the oven to 375 levels F.
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Place the sun-dried tomatoes in a bowl and canopy with scorching water to rehydrate. Let relaxation 5 minutes.
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Whereas the tomatoes rehydrate, cube the onion. Then, drain the sun-dried, pat dry, and finely chop.
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In a big (12-inch), oven-safe skillet, warmth 2 tablespoons of the oil over medium-high warmth. Add the onions, ½ teaspoon sage, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté till the onions soften and start to brown, about 5 minutes.
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Add the spinach just a few handfuls at a time, stirring in order that it wilts down.
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As soon as the spinach has wilted, stir within the garlic and sun-dried tomatoes. Cook dinner till aromatic being cautious that the garlic doesn’t burn, about 1 minute.
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Flip off the warmth. Stir within the Parmesan. Switch the filling to a plate and let cool barely. With a paper towel, fastidiously wipe out the skillet and preserve it helpful.
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Reduce away and discard the silver pores and skin from the pork tenderloin. Butterfly the pork by reducing a slit down the tenderloin lengthwise, however do not fairly slice it all through. The two sides ought to stay hooked up.
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Open the pork tenderloin flat like a e book and canopy it with a big sheet of plastic wrap. Frivolously pound it to a good, ½-inch thickness.
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Cowl the tenderloin with a single layer of overlapping prosciutto slices.
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Spoon the spinach filling evenly on the reduce aspect of the pork.
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Beginning with an extended edge, roll it up jelly-roll type. Safe the seam with toothpicks (you’ll want 6-7), inserting the toothpicks parallel to the meat in order that they lay flat. Season the skin with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
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In the identical skillet, warmth the remaining 1 tablespoon oil over medium warmth till oil is scorching however not smoking. Swirl the pan to coat, then place tenderloin within the skillet, toothpick-side up. Switch to oven and roast for quarter-hour.
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Take away the skillet from the oven, flip pork over and proceed roasting till meat reaches 135 to 140 levels on an instantaneous learn thermometer on the thickest a part of the meat, about 10 to 12 minutes longer. Switch to a reducing board, cowl, and let relaxation for 10 minutes (the carry-over cooking will carry the meat as much as 145 levels F).
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Make the sauce: return the identical skillet to medium warmth, then stir within the white wine and remaining ½ teaspoon sage, scraping up the browned bits on the underside of the pan. Let the wine cut back by half, then stir within the broth and lemon juice.
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Enhance the warmth to medium-high warmth and cook dinner till barely thickened, about 5 minutes extra. Stir within the butter. Style and add further salt and pepper as desired.
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To serve, reduce the pork into rings and prime with a spoonful of the sauce and a squeeze of further lemon juice and a sprinkle of parsley if desired. Get pleasure from scorching.
- TO STORE: Refrigerate pork in an hermetic storage container for as much as 3 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish within the oven at 350 levels F.
- TO FREEZE: Freeze pork in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
Serving: 1(of 4)Energy: 490kcalCarbohydrates: 11gProtein: 43gFats: 28gSaturated Fats: 9gTrans Fats: 1gLdl cholesterol: 135mgPotassium: 1309mgFiber: 2gSugar: 5gVitamin A: 3576IUVitamin C: 18mgCalcium: 164mgIron: 4mg
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