Stuffed Tenderloin With Roasted Vegetables Recipe Demo
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
- 1 pork tenderloin, trimmed
- 3 cloves garlic, minced
- 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
- 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.