Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Name: Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cloves garlic; 2 tbsp lemon juice; 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

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
208 kcal
Course
Dinner
Cuisine
American

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Iris Warren

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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin is a wonderful dish for the Holidays or for any weeknight dinner.

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Ingredients

Servings

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)

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Instructions

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 425° 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.

Nutrition Information

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Serving 2slices Calories 208kcal (10%) Carbohydrates 3g (1%) Protein 29g (58%) Fat 8.5g (13%) Saturated Fat 4g (20%) Cholesterol 98.5mg (33%) Sodium 219mg (9%) Fiber 1g (4%) Sugar 1g (2%)