Stuffed Tenderloin With Roasted Vegetables Recipe Demo

Find this article at:
go.ncsu.edu/readext?681583
— Written By
en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.

English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Stuffed Tenderloin with Roasted Vegetables is a delicious meal that is actually pretty easy to prepare. This recipe was shared with our FCS Agent during the Cooking Skills program in 2019, and we wanted to share this fabulous resource with you. Click the red link to access the video demonstration, and keep reading for a full recipe.

Roasted Pork Tenderloin Stuffed with Spinach, Prosciutto, and Mozzarella

Serves 4

Ingredients:

  • 1 pork tenderloin, trimmed
  • 3 cloves garlic, minced
  • Salt
  • Freshly ground black pepper
  • 2 cups baby spinach
  • 4 tablespoons chopped sun dried tomatoes
  • 8 thin slices fresh mozzarella
  • 4 thin slices prosciutto
  • Butcher’s twine
  • Olive oil, for greasing

Steps:

  • Heat the oven to 425 degrees F.
  • Starting in the center of one side of the trimmed tenderloin, make a lengthwise horizontal incision, stopping about a 1/2 inch short of going all the way through. Open the tenderloin as you would a book. Cover it with plastic wrap and pound with the flat side of a meat mallet until it’s about 1/4 inch thick.
  • Remove the plastic wrap, spread with garlic, and season with salt and pepper. In order, layer the spinach, sun dried tomatoes, mozzarella, and prosciutto on top, leaving a half-inch border all the way around. Press down gently.
  • Starting with a long side, roll up the tenderloin. Using butcher’s twine, tie it up at 1 1/2-inch intervals.
  • Place the pork seam side down on an oiled, foil-lined rimmed baking sheet pan, rub with oil, and roast for about 25 to 30 minutes or until an instant-read thermometer inserted into the thickest part reads 145 degrees F.
  • Remove from the oven and let rest for 6-9 minutes. Remove the strings and cut crosswise into 1 to 1 ½ -inch slices.
share Share This Article