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Stuffed Pork Tenderloin

A flavorful and juicy pork tenderloin stuffed with provolone cheese, spinach, and prosciutto, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds pork tenderloin Opt for high-quality, fresh pork from a trusted source.
  • 4 slices provolone cheese For a creamy, melty texture.
  • 4 slices prosciutto Adds a salty richness; can be substituted with cooked ham.
  • 1/2 cup finely diced yellow onion Sweet and aromatic.
  • 5 cloves fresh garlic, minced Fresh garlic is a must for maximum flavor.
  • 1 cup frozen spinach, thawed and excess water squeezed out Fresh is great too, but frozen is convenient.
  • 1/4 cup sun-dried tomatoes, small diced Adds sweetness and texture.
  • 1 tablespoon balsamic vinegar For tangy brightness.
  • 2 tablespoons dijon mustard Marriages all flavors together.
  • 1 teaspoon garlic powder Provides additional flavor.
  • 1 teaspoon Italian seasoning Dried herbs heighten flavor.
  • 1 teaspoon Kosher salt Essential for rounding out flavors.
  • 1/2 teaspoon ground black pepper Freshly cracked for best flavor.
  • olive oil for sautéing and searing Use extra virgin for robust flavor.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat.
  3. Sauté the finely diced onions for 4-5 minutes until they soften and become translucent.
  4. Add the minced garlic, cooking for another minute until fragrant.
  5. Stir in the thawed spinach and diced sun-dried tomatoes for about 3 minutes. Add balsamic vinegar and season with salt and pepper. Let the filling cool.
  6. Butterfly the pork tenderloin, remove the silverskin, and slice lengthwise without cutting all the way through.
  7. Pound the pork to an even ½ inch thickness.
  8. Season the inside with garlic powder, Italian seasoning, salt, and pepper.
  9. Layer provolone cheese and prosciutto on the seasoned side. Spread the spinach filling evenly, leaving a ½ inch border. Roll tightly and secure with kitchen twine.
  10. Brush with dijon mustard, and season with remaining Italian seasoning, garlic powder, salt, and pepper.
  11. Sear in a hot skillet with olive oil on all sides until golden brown, about 5-7 minutes.
  12. Transfer to a baking sheet and roast in the oven for 20-25 minutes until the center reaches 145-150 degrees F.
  13. Let it rest for 10 minutes before slicing.

Notes

Allow the meat to rest after cooking for maximum juiciness. Store leftovers in an airtight container for up to 3 days.