Pork tenderloin stuffed with spinach prosciutto and mozzarella cheese is the perfect holiday or weekday dinner.
stuffed pork tenderloin
Pork tenderloin stuffed with spinach prosciutto and mozzarella cheese is a delicious and impressive addition to any special occasion or dinner party. To make this dish, you’ll need pork tenderloin, fresh spinach, prosciutto, sun-dried tomatoes, and mozzarella cheese. Spinach, dry-cured ham, and mozzarella cheese flavorful ingredients go perfectly with pork. Serve the pork with your choice of sides, such as roasted vegetables and mashed potatoes, or cauliflower puree for a satisfying and satisfying meal.
how to make stuffed pork tenderloin
- First, the pork tenderloin should be carefully sliced lengthwise from the middle and buttered up, being careful not to cut all the way through.
- Then lightly tap with a mallet. video This shows how easy this is. The tenderloin is then laid flat and seasoned with the garlic and Dijon mixture.
- Then lay a layer of shredded mozzarella, fresh spinach, and sun-dried tomatoes, then a layer of thinly sliced prosciutto.
- Roll the pork tenderloin and secure with kitchen twine. Season with remaining salt, pepper, garlic and Dijon mustard.
- When the pork is ready, transfer it to a baking dish and roast it in a 425°F oven for about 25-30 minutes or until the internal temperature reaches 160°F. Broiler until browned. Let the pork rest for a few minutes before slicing and serving.
- When the pork tenderloin is grilled, it becomes plump and juicy on the inside and crisp and golden on the outside. Spinach, dry-cured ham, and mozzarella cheese flavorful ingredients go perfectly with pork. Serve the pork with your choice of sides, such as roasted vegetables or mashed potatoes, for a satisfying and satisfying meal.
Pork tenderloin stuffed with spinach prosciutto and mozzarella cheese
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Pork tenderloin stuffed with spinach prosciutto and mozzarella cheese is the perfect holiday or weekday dinner.
- 3 cloves garlic, crushed
- 2 tablespoon lemon juice, Freshly squeezed
- 2 teaspoon dijon mustard
- 1 teaspoon Olive oil
- 1/4 teaspoon freshly ground black pepper
- 1 lb pork tenderloin
- 1 1/2 ounce partially skimmed mozzarella cheese
- 2 cup fresh spinach
- 2 tablespoon Chopped sun-dried tomatoes
- 1 ounce thinly sliced ham
- salt and pepper, taste
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Mix crushed garlic, lemon juice, mustard, olive oil and pepper. Mix well.
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Cut lengthwise in center of tenderloin within 1/2 inch from bottom (be careful not to cut all the way through).
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Open the tenderloin so that it lies flat. In each half, make another vertical slit within 1/2 inch of the center to the bottom. Cover with plastic wrap. Flatten to 1/4 inch. Adjust the thickness with a mallet.
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Remove wrap. Spread 1/2 of the garlic/Dijon mixture inside the pork. Top with cheese, spinach, sun-dried tomatoes and prosciutto and press lightly.
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From the long side, roll it like a pork miso soup roll. Tie the roast with kitchen string 1-1/2 inches to 2 inches apart.
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Season lightly with salt and remaining garlic/Dijon mixture. Place on rack in shallow baking pan.
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Bake uncovered at 425° for 25-30 minutes or until a meat thermometer registers 160°. Place under the broiler and let the top brown for 5 minutes before transferring to a platter or cutting board.
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Let stand for 10 minutes, then remove string and slice. Cut into 8 equal pieces.
Serving: 2slice, calorie: 208kcal, carbohydrate: 3g, protein: 29g, thick: 8.5g, saturated fat: Fourg, cholesterol: 98.5mg, sodium: 219mg, fiber: 1g, sugar: 1g
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