Description
A flavorful stuffed pork tenderloin recipe filled with spinach, sun-dried tomatoes, and mozzarella cheese, roasted alongside seasoned potatoes for a complete and satisfying meal.
Ingredients
Scale
Pork Tenderloin
- 1 1/4 pound pork tenderloin
- 1 teaspoon Italian seasoning
- 1/3 cup sun dried tomatoes, sliced
- 1/2 box frozen spinach, thawed and excess water squeezed out
- 3/4 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Potatoes
- 1 pound small potatoes, sliced or cut into 1 inch pieces
- 1 1/2 tablespoon olive oil
- Salt and pepper to taste
Other
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray to prevent sticking.
- Prepare Pork: Cut a deep slit lengthwise down the pork tenderloin, being careful not to cut all the way through. Open the pork like a book and pound it to about 3/4 inch thickness using a meat mallet.
- Season and Stuff: Sprinkle the Italian seasoning, salt, and pepper evenly over the pork. On one side of the opened pork, layer the thawed spinach, shredded mozzarella cheese, and sliced sun-dried tomatoes.
- Roll and Secure: Roll the pork tightly to encase the filling and secure it with kitchen twine, tying each string about 2-3 inches apart to hold the shape during cooking.
- Season Exterior: Season the outside of the rolled pork generously with salt and pepper and place it on the prepared sheet pan.
- Prepare Potatoes: In a bowl, toss the sliced potatoes with olive oil, salt, and pepper until well coated. Arrange the potatoes around the pork on the sheet pan.
- Roast: Place the pan in the oven and roast for 30 minutes or until the potatoes are browned and tender and the pork reaches an internal temperature between 145 and 160 degrees F.
- Rest and Serve: Remove the pork from the oven and let it rest for 5 minutes. Remove the kitchen twine, slice the pork, sprinkle with chopped parsley, and serve immediately with the roasted potatoes.
Notes
- Pounding the pork helps it cook evenly and tenderizes the meat.
- Using kitchen twine is essential to keep the stuffed pork tightly rolled during roasting.
- You can substitute mozzarella cheese with provolone or fontina for a different flavor.
- If fresh spinach is used instead of frozen, sauté it first to remove excess moisture.
- Leftover stuffed pork tenderloin can be sliced and used in sandwiches or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
