Description
This stuffed pork tenderloin recipe features a flavorful Italian-seasoned pork tenderloin filled with a delicious mixture of sun-dried tomatoes, spinach, and mozzarella cheese. Roasted alongside tender, golden potatoes, it’s an easy and impressive main dish perfect for any dinner.
Ingredients
Scale
Pork Tenderloin and Stuffing
- 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
- Kitchen twine, for tying
Potatoes and Seasoning
- 1 1/2 tablespoons olive oil
- 1 pound small potatoes, sliced or cut into 1 inch pieces
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray to prevent sticking.
- Prepare Pork: Cut a deep slit lengthwise down the pork tenderloin, without cutting all the way through. Open the pork like a book and pound it to about 3/4 inch thickness using a meat mallet.
- Add Seasoning and Filling: Sprinkle Italian seasoning, salt, and pepper evenly over the pork. Layer the thawed spinach (with excess water squeezed out), shredded mozzarella cheese, and sliced sun-dried tomatoes over one side of the pork.
- Roll and Secure: Carefully roll the pork tenderloin tightly and secure it with kitchen twine, tying the strings spaced about 2-3 inches apart to hold the filling inside.
- Season Exterior: Generously season the outside of the rolled pork with salt and pepper. 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 Potatoes: Spread the potatoes around the pork on the sheet pan to roast together.
- Roast: Place the sheet pan in the oven and cook for 30 minutes or until the potatoes are tender and browned and the pork reaches an internal temperature between 145 degrees F (medium rare) and 160 degrees F (medium) as measured with a meat thermometer.
- Rest and Serve: Remove the pork from the oven and let it rest for 5 minutes to retain its juices. Remove the kitchen twine, slice the pork, sprinkle with chopped parsley, and serve immediately with the roasted potatoes.
Notes
- Make sure to thoroughly squeeze excess water from the thawed spinach to prevent sogginess in the filling.
- If you don’t have kitchen twine, toothpicks can be used to secure the pork roll, but twine is preferred for even cooking.
- Use a meat thermometer to ensure the pork is cooked safely but remains juicy.
- Leftover sliced pork tenderloin can be served cold in sandwiches or salads.
- For extra flavor, marinate the pork with olive oil and garlic before stuffing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
