Stuffed Pork Tenderloin with Spinach, Prosciutto and Mozzarella is a wonderful dish for the Holidays or any weeknight dinner.
Stuffed Pork Tenderloin
You know that one dish that makes people say “You made that?!” even though it came together with ingredients you cook with all the time? That’s this stuffed pork tenderloin recipe. It looks fancy, it slices beautifully, and it tastes like something you’d order at a cozy little restaurant. But surprise! It’s easy enough to pull off on a weeknight and impressive enough to serve guests. This is one of those recipes that hits all the right notes: juicy pork, a savory filling, and a golden, seared crust that makes you feel like a total kitchen boss. Serve the pork with your choice of sides, such as roasted vegetables or mashed potatoes, or cauliflower puree for a satisfying and satisfying meal.
What You’ll Love About This Recipe
I find myself making this whenever we have guests over for dinner. Pork tenderloin can be filled with whatever you have on hand. It’s pretty hard to mess up! You can see based on how many reviews this recipe has! Here’s why it works:
- Flavor-packed filling. Think sautéed spinach, sun-dried tomatoes, proscuitto, garlic, and mozzarella cheese. (Or whatever combo you’re craving—more on that below!)
- Simple technique, big payoff. Butterflying and rolling a tenderloin might sound intimidating, but it’s easier than it looks—and way less messy than breading and frying.
- Impressive presentation. When you slice into it and see that spiral of goodness inside, it’s a moment.
How To Make Stuffed Pork Tenderloin
Here’s the step-by-step method, see recipe card below for printable directions.
- First, you’ll need to butterfly the pork tenderloin. Remove the silver skin and slice it lengthwise down the center with a sharp knife, being careful not to cut all the way through.
- Then pound it thin with a meat mallet or rolling pin and a piece of plastic wrap, here’s a helpful video that demonstrates how easy this is. Next, lay the tenderloin flat and season it with the garlic-Dijon mixture.
- Next, lay a layer of shredded mozzarella cheese, fresh spinach, sun dried tomatoes, followed by a layer of thinly sliced prosciutto.
- Roll the pork tenderloin up and secure it with butcher twine. Season the top with the remaining salt, pepper, garlic and Dijon mustard.
- When the pork is ready, transfer the pork to a baking sheet and roast it in the oven 425F for about 25 to 30 minutes, or until it reaches an internal temperature of 160 degrees Fahrenheit. Finish it in the broiler to brown. Let the pork rest for a few minutes before slicing and serving.
- When it is cooked, the pork tenderloin will be tender and juicy on the inside, with a crispy, golden-brown exterior.
Serving Suggestions
Serve the stuffed pork with your choice of sides, such as roasted broccoli or mashed potatoes, roasted baby red potatoes, baked potato, herb roasted carrots or cauliflower puree, for a satisfying and satisfying meal.
Make It Your Own
This dish is super customizable. Try swapping in:
- Mushrooms + caramelized onions + blue cheese for deep, savory richness
- Prosciutto + fontina + sage for an Italian vibe
- Apples + brie + rosemary for a fall-inspired twist
- Stuff it with your favorite sandwich ingredients like this Rueben Stuffed Pork Tenderloin
- Sautéed spinach + sliced mushrooms + crumbled feta cheese
- Chopped apples + dried cranberries + chopped walnuts for a sweet and savory stuffing
Storage
Leftovers can be refrigerated in an airtight container up to 4 days, or up to 3 months in the freezer.
More Pork Recipes You Will Love
- Fig Balsamic Roasted Pork Tenderloin
- Pork Carnitas
- Slow Cooker Pulled Pork
- Mexican Adobo Rubbed Pork Tenderloin
- Rueben Stuffed Pork Tenderloin
Stuffed Pork Tenderloin
Equipment
- kitchen string
Ingredients
- 3 cloves garlic, crushed
- 2 tbsp lemon juice, freshly squeezed
- 2 tsp Dijon mustard
- 1 tsp olive oil
- ¼ tsp fresh ground black pepper
- 1 pound pork tenderloin
- 1 ½ ounces part skim mozzarella cheese
- 2 cups fresh baby spinach
- 2 tbsp chopped sun dried tomatoes
- 1 ounce thin sliced prosciutto
- salt and fresh cracked pepper, to taste
Instructions
- Preheat the oven to 425F°
- Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
- Cut a lengthwise slit down the center of the tenderloin to within ½- inch of bottom (careful not to cut all the way through).
- Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within ½-inch of bottom; cover with plastic wrap. Flatten to ¼-in. thickness with a mallet.
- Remove plastic wrap; spread ½ of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.
- Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1½-inch to 2-inch intervals with kitchen string.
- Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
- Bake, uncovered, at 425F° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.
- Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.
