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.
I made this with pounded chicken breasts. Kids loved it.
Made it last night. I didn’t pound it thin enough in the end but boy were the flavours there! And it does look impressive
Amazing! Made this twice in the past week with zero leftovers. Absolutely delicious.
I did the thing I hate—I made substitutions and now I am leaving a review! UGH! I didn’t have mozzarella so I used a mild white cheese blend instead and I didn’t have a lemon but I had a lime, so I used that instead. This came out Delicious! I think you would swap out many of the ingredients and it would still be great. I needed to cook it for about 35 minutes to reach temp, and it was juicy and tender. My husband kept saying that it tasted like he got it at a restaurant. Will definitely make again!
That’s the beauty of this dish!
This is definitely a keeper. I changed nothing. Made 4 of these and served it to my in-laws for dinner and everyone raved about it. I have enough left overs for two more dinners and I am VERY happy about that!
Great!!
Can I make this in an air fryer?
I do! I prefer it to the oven. 400° for 23 mins usually.
Delicious! Will definitely make again!
This is better then anything could get out to eat. A favorite
Thanks Frances!
The recipe is great will definitely try it again! But I didn’t have sun dried tomatoes, so omitted them, and did not have enough mustard mix to coat the outside. I will 100% make a sauce(pan or other) for it as we found it dry, and maybe mix up the cheese and fillings. The steps were great, 25 minutes at 425 convection was perfect!!
This was so good and so easy to put together!
My husband told me that I upped my cooking game with this dinner. It was so good! Can’t wait to make again soon!
Made this tonight and it was delicious! My pork must have been thicker though bc it took forever to cook. Almost double the time. Will definitely make again.
Can you freeze this
This was outstanding. I browned pork first in a cast iron skillet then transferred to oven, and made a pan sauce while the pork was resting with a little chicken broth and butter. Amazing!
Another delicious recipe! This was surprisingly easy yet so “fancy” enough to impress dinner guests. Will definately be making again! Love your recipes Gina!
Delicious and easy to make!
I made this for Thanksgiving dinner, it was delicious. Pork was tender, flavors were amazing. I served it with mashed potatoes, green bean casserole, and gravy. It looks amazing on a serving dish. Beautiful caramelization, juices oozing, and great colors. Try this recipe exactly, you won’t be disappointed.
I followed the recipe as written but didn’t add the sun-dried tomatoes to the stuffing. However I added baby carrots to the baking dish and was pleasantly surprised at how caramelized they turned out…yummy veggie side dish along with boiled potatoes + apple sauce. On my “make again” list. I aalso think is is perfect for fancy company dinner since it looks like it’s harder to make than it is. It presents itself well.
This was soooooo good!!! I have never made a recipe of skinnytaste that i didn’t like!
Say stuffed and I get nervous, I will never be able to make this. However, the images and the instructions are so well done that I came off like a real chef! I loved this recipe. I made it for my family during the holidays and they were happy and impressed. Thank you for the challenge.
This sounded great. Good ingredients, rolling process was fine BUT, amount of time in the oven at 400º was difficult to judge. I started at 20 minutes and it looked too pink, 5 more minutes still pretty pink but I did the broiler step. still pink so I left it in the oven with the heat off. A meat thermometer doesn’t work for a rolled preparation. Anyway, the flavor was good but the meat was overdone and somewhat dry in spots.
I have not made this yet. I am thinking of putting it on the smoker. Thoughts?
We’ve put it on the smoker and it was delicious!!
I’ve only ever done it on the smoker and it comes out amazing! I use the Kamado Joe indirect at about 350…usually takes 30-40 minutes
I LOVE Skinnytaste! Nearly every recipe I make every week is from her various cookbooks, I own them all! But this recipe was not it. The lemon mixture was an overpowering, odd taste, that did not go well with the stuffed ingredients. I cooked my pork for 25 minutes and it was extremely dry. The part skim mozz did not melt nicely in the pork which is common for a lower fat cheese but it made the consistency of the stuffing weird. Everyone in my family took 2 bites and threw it out. Really disappointing recipe.
Why 160 degrees instead of 145 like normal for pork tenderloin? Just prepared and haven’t actually cooked yet. Was surprised to see the 160 temp
Excellent…
Made this tonight. Similar to the stuffed chicken breast but way easier. Delicious!
Never stuffed a pork tenderloin before but this was easy and SO yummy! Made a couple of tweaks: didn’t have sundried tomatoes so used Swiss cheese for some tang. Also added a bit of agave syrup to the dijon mixture because I felt it needed a sweet note. Topped the roast and egg noodles in a luscious Greek yogurt-based cremini mushroom gravy. *chef’s kiss*
Wonderful dish and easy for week night dinner too. Hubby said it was a home-run😋
The whole family loved this recipe. Delicious and easy to make.
This is a fabulous dish! I’ve made it a few times…a bit time consuming…but worth it! I serve it with roasted red potatoes and a big salad. My husband puts it on the grill…we use a grilling sheet. So delicious! This is one of my “company” go to meals!
Would this work in a slow cooker? Thanks
So delicious! My lemon/Dijon mixture was more liquid than paste in consistency, but somehow everything stayed together when rolled and the end result was amazing! Great combination of flavors. Easy to prepare. next time, we’re going to give it a go on the grill.
Forgot to rate this – five stars!!
I have always been too intimidated to try butterflying pork tenderloin, but the video made it look easy…and it was! A delicious recipe that will definitely be added to my Entertaining menu.
Perfect!
How long/ what temp would you do this in the air fryer?
Always love your recipes.
Thank you!
Easy and Delicous!
A Sunday dinner on a Wednesday. Will definitely make again.
I absolutely loved this recipe. I’d never worked with a pork loin like this but her instructions made it really easy. I can’t have spinach so I used arugula instead. Definitely making this again! Had with cauliflower mash!
Omg, absolutely delicious. Will be making this again. Love your recipes. Thank you.
I think the is would have been much better if the tenderloin had been marinated. As it was, it didn’t have much flavor.
Totally agree!
So delicious. Made this last night. You are a super .
Presented it in a half mon shape , , served it with orzo, with sautéed veggies.
Will make again.
S💖💖💖💖
Love the recipe but ended up doing a slight variation by adding a duxelles and a white wine sauce made with the drippings and another using shredded Granny Smith apples, arugula and blue cheese. Keep up the great work
What about blue cheese?
Hi Gina!
This is a favorite recipe in our house, thank you! I am looking for something delicious to make for Thanksgiving and was wondering if this could be done with turkey tenderloin and if you have any thoughts on how to cook it? Bonus points if it can be done in the crockpot or air fryer!
Ooofda. We make SkinnyTaste meals 5-6 times a week, and this is the first one that was…well, awful. To be fair, up until this recipe, we’ve never had a meal we didn’t like from ST. For us, the flavors didn’t mix very well together and the prosciutto made the entire thing extremely gamey tasting. We loved the Dijon spread, and would try this again without the prosciutto and use red peppers instead of the sundried tomato. Served with ST mashed cauliflower – which was AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!! Will definitely make those again (x100)! But unfortunately, the pork roll just didn’t work for us. Thanks anyway 🙂
SO YOU WORKED SO HARD ON WRITING THIS COMMENT ONLY TO GIVE NEGATIVE REVIEW AND BRING SOMEONE DOWN?
She wasn’t rude. It is actually helpful to hear honest opinion. Much better than reading those “That’s sounds amazing, will make it today” 🙂
And thank you Gina for posting!!
I’d give it another chance. You didn’t use the correct ingredients which could be why the flavor wasn’t good.
WOW this pork tenderloin is a definite four star.
Really good recipe. This is my go-to recipe for pork loin Goes well with a pesto sauce; cook some onion, add brandy, pesto and chicken stock.
quick and wonderful
This pork loin is OUTSTANDING! Flavors are awesome. Family loved it. Definitely on the make again list!
Thanks Cheryl!
This dish is amazing. It’s beautiful, and Absolutely delicious!! Served it to company, with RAVE reviews!
Thank you Gina!!
This recipe is insanely good!!!! I’m making it again this weekend.
I made this one tonight with a small change. Instead of putting the prosciutto inside the pork, I wrapped the tenderloin role in the prosciutto and used the extra mustard sauce as ” glue”. 3 reasons… First, I hate chewy prosciutto in the middle of recipes. This way the prosciutto was crispy. Second, the fat rendered from the prosciutto kept the pork moist. Third, it is much prettier than “gray” cooked pork tenderloin. All in all a great recipe and wonderful flavor profile.
Hi Gina,
Do you think I could put this all together and bake the next day?
Thanks!
Should be OK.
This recipe is AMAZING. Just made for a pre-Christmas dinner with family and everyone raved about it! Even my husband, who doesn’t really like pork. Thank you so much for this fabulous recipe! I used a 3.3 lb pork loin, 375 degrees for 1 hour and 20 mins. Perfection!
Awesome! 🙂
I’m in the process of making this now, but the oil, lemon juice, dijon mixture that’s supposed to be “spreadable”, according to the directions, is like liquid. I’ve remade the mixture twice and it’s the same. 2 tablespoons of lemon juice and 2 teaspoons of dijon doesn’t make something that turns out spreadable. ?? Help! It’s very watery so I’m afraid maybe there’s a mistake on the recipe (or it’s supposed to be watery and not actually “spread”). Thanks!
I knew there was a reason I pulled that tenderloin out of the freezer yesterday. Thanks for dinner tonight Gina.
Are you able to make this the night before? I wasn't sure about how the stuffing would hold up if stored for 24 hours…
I made this tonight and it was fantastic! Instead of mashed potatoes, I served it with your Lime Fiesta Rice.
Is it possible to prepare this and freeze it for cooking at a later date? I'd like to make 2 at once, one for tonight, one for later.
Thanks!
Hey guys, quick question. What's the best way to prepare this the night before to serve the next day? Do I just prepare normally, stick it in the fridge and warm the next day in the oven? I'm wanting to prepare this tonight to serve tomorrow for Thanksgiving. Any help is appreciated! Happy Thanksgiving!
Really delicious! Everyone had seconds. Matched this with the sauteed brussel sprouts and prosciutto and the Mushroom Quinoa Stuffing. Thanks for the wonderful ideas.
WOW. This was amazing! So tender, and flavorful. My husband raved about this dish and has requested I make it again this week 😉 I didn't have kitchen string but luckily it held its roll without it. Also' the idea of the Dijon lemon sauce sounded amazing so I doubled it and it was not too much at all! Added lots of extra garlic too per my hubby's love of all things garlic. Did not have sundried tomatoes on hand but next time I'm going to make sure I have them because I can see how they'd compliment this dish well. Thank you for helping me try something new! I've never butterflied a pork loin let alone used a meat mallet (well technically I used the back of my metal citrus press haha) so this made me feel very confident in trying something out of my comfort zone! So thankful for your website Gina!!
This recipe was the best way to cook a pork tender loin, very moist and the best I have ever had! Thanks Gina!!!
This was soooo good! My 18-month-old devoured it!
Made this for dinner tonight. We used lambs-quarter, Canadian bacon, smoked gouda and roasted red pepper. Amazing! Thanks for the idea.
Made this for Christmas dinner today. It is sooo good. Thank you!!
could you do this in crock pot?
Another skinnytaste recipe-this one will be a keeper! Really delightful! My Hubby enjoyed it also. I had some mashed potatoes & green beans with it, too. The pork was tasty & tender, the filling was good & not overpowering; I didn't even wrap mine with string; just carefully rolled it, put seam side down on a foil lined cookie sheet & baked. This recipe did not disappoint! A 10 point meal. An A from me
Roasted I made seasoned roasted potatoes in foil with it. Very good complimentary dish to go with it.
Can you cook this in a pressure cooker instead of the oven? Sear it in a pan first then put in pressure cooker with a little bit of chicken broth and cook it for 20 min or so? Would the stuffing hold up?
made it this evening. YUM! I made one minor addition: I added about 1/2oz of smoked Gouda. Popping full of flavor and very very tasty!
This was so delicious and so fancy looking but so easy to make!! Thank you for the awesome recipe! It was so good that I'm making it again tonight!
I made this and it was excellent. It inspired me to make it again with broccoli rabe, provolone and roasted peppers (my favorite way to eat a pork sandwich).
I made this for lunch today and it was DELICIOUS!!
can fresh tomatoes be used? I don't have dried on hand.. making for dinner tonight sounds delish
this is amazing. i used feta instead of mozzarella and left out proscuitto. definitely going to do this again.
I made this for the first time on Thursday… it is Saturday, and I am making it again with the other half of the pork loin! Everyone loved it! Thanks!
Hi Gina, this looks great I am going to make it tonight for sure! One question, if I don't use the prosciutto what would the points value be then? Thanks for your help and all the great recipes! Rose
Hi Gina – I made this for supper the other night and it was so very good. My husband loved it as much as I did. I have made several of your recipes and I am so very pleased with the way they all turn out. Thanks for all that you do and all of your delicious recipes. Thanks. Mikki
I made this for my parents 50th wedding anniversary for 40 people and it was a huge success!! It was so easy and delicious…Everyohe wanted the recipe! Thanks for all your delicious recipes…I've become a skinnytaste addict! I plan my weekly menu with your website! Thanks again and Happy New Year!
Made this tonight and it was AWESOME. Thanks, Gina and Happy New Year!
I made this for Christmas dinner and it was delish! Everyone raved about it. I love that it is super easy to make, I even added more dijon mustard by accident. Thanks for a great recipie
I made this the other night. It was amazing. My husband still questions me on if the recipes I've been cooking for the past year are actually low calorie. He doesn't believe me half the time, but I'm still losing all that weight I gained in graduate school, so I know its true.
I didn't have any string, so I just wrapped it tightly and placed it seam side down. I thought it might unravel a bit, but the taste would work out. It actually didn't unravel at all, turned out perfectly and tasted amazing.
Thanks again!
Ashley
Hi Gina, Did you use Dijon with the mustard seed in it or the smooth kind? Do you think it makes a difference? I'm making this for Christmas – it looks so pretty! Thank you!
We made this for Sunday dinner tonight and it was amazing. Just enough seasoning and super flavorful.
This recipe was a hit at my husband's and my first dinner party in our new apartment. I made it last night after work for some friends as a "thank you for helping us move" dinner. The pork loin tastes like it took a lot longer to make than it actually did. Strangely enough, I couldn't find kitchen string anywhere at our large grocery store (or even unwaxed dental floss), so I wound up not tying it. It still held together and turned out amazingly moist and flavorful. We will be making it again!
I can't wait to try this!
I have to tell you, almost everything I cook is skinnytaste these days. I just told my husband that you are "my favorite person that I don't know"! Thank you for all the delicious recipes and beautiful pictures! I cannot wait for your cookbook! 🙂
-Annie
Made this tonight with boneless porkchops (used toothpicks to keep the together while baking). So yummy!
This looks yummy! I'm trying it for Christmas day dinner, so wish me luck. The loin thats in my freezer is almost 4lbs.
Gina do you think it will work if I double the other ingredients with this big a roast?
Thanks for this recipe idea, and "Happy Holidays" to all.
Sure, but cooking time will change.
Gina, do you think this stuffing would work with chicken breasts? I cooked the pork tenderloin and it was so good! Just a thought with the chicken.
It would be great, I would cook it for less time.
I made this last night and it was amazing! Such a simple way to amp up an already easy to cook pork tenderloin! It's great for a holiday dinner, but I would have easily made this on a weeknight too! Delicious. Thank you!
So happy you liked it!
Hey Gina, question: could I sear the pork in a pan before putting it in the oven? And if so, how much would I reduce the oven time by?
Sure, use your thermometer to see the internal temp.
I am making this for dinner tonight, can't wait! One question: Could you assemble everything the night before and have it ready to put in the oven when I got home from work the following day? Wasn't sure if it would get weird. 🙂
Yes!
Thank you for the amazing recipe!!! Made this tonight and will for sure make it again! I didn't have a rack, so I just used a glass baking pan….came out great!
Making this tomorrow for Sunday dinner (mother-in-law will be attending). I don't have a rack that sits in a pan … should I just use my broiler pan instead? Or would a 11×9 casserole dish work?
This is soooooo good! I had it for dinner last night and the family loved it which is great because I have picky eaters between my husband and son.
I keep looking on your sight to see if you have a recipe for a skinny navy bean soup. I love it but am not sure home to skinny it up. It was comfort food when I was a kid. Any chance you could create a recipe or give me some tips to skinny it up but keep the great hearty taste??
Hopefully waiting =)
Hi Gina.. Have you ever frozen proscuitto before? I never freeze meat so I am wary. Hopefully you can help. thanks!
No I never did. I usually eat the rest! I have a great simple sandwich on a french baguette that's really good.
Made this last night, my wife and I both loved it. Thanks for all the great recipes!
Yum! This looks so delicious! I've never butterflied pork loin before, but it's something I've always wanted to do. I'm definitely going to have to make this soon. PS. Your daughter is beautiful!
This looks great! Quick question: Is there a more specific measurement than "two slices?" Would you happen to know the ounces?
Thanks!
I think it was 1 oz. It's very thin.
I made the pork and the parsnip potato mash for dinner last night. My husband couldn't believe his eyes! It was all delicious! I'm making this again when my children come home from college. They'll love it! Thanks for all you do for us!
I'm so glad you both enjoyed it!
This looks amazing! Ignorant cooking question… does the tenderloin need to be cooked on a rack? If so does your pan have a rack built in or could I buy one to put in a pan? Thanks so much for all of your wonderful recipes!
You can buy a rack, but it's fine if you don't have one.
Another fantastic dinner tonight! Gina, I am so glad I found your site and keep directing everyone to it from my Facebook page. I am not one who can enter my kitchen and put together a delicious and low fat/low calorie meal. I can't wait to cook some of these for my 4 grown children when they come home for Christmas.
Ran this by the boyfriend and definitely making for Christmas dinner! Yummy!!!!! Thanks once again, Gina!
Great!
Who is these so beautiful little girls ? Madison is really lovely and so pretty 🙂
Thanks for this new tasty recipe
Misty from Belgium
Thanks Misty
Your daughter is a DOLL! and this recipe sounds delicious.
🙂
SweetMercifulBabyJesus. I can't stop staring at.
THis looks delicious and festive! I definitely want to give this a whirl. Your daughter is so adorable. Thanks for the great photos.
Can another type of cheese be used instead of mozzarella? Someone in my family cannot eat it due to a dietary restriction. If so, what would be a good substitution ?
provolone would be good.
I love pork tenderloin and I am totally loving your filling! What a great recipe!!
This looks great! Do you think I could leave out the prosciutto and sub-in chicken breast instead? I'm not a big fan!
I don't see why you couldn't.
Don't you think I could do this with a pork loin adjusting time for the larger piece? I cook for larger groups part of the time? Looks fab. Thanks
Of course!
Delicious!!! And Madison is so adorable!
Thank you 🙂
WOW… this looks AMAZING!!!!!!!!!!
The recipe looks divine and your daughter looks like an angel. Please give her a hug from me and my family.
Is the mozzarella Polly-O string cheese? If so, do you just tear or cut it into smaller pieces? Could you use fresh mozzarella? Thank you for all of your amazing recipes!
No they sell a block of cheese that I sliced but string cheese would work.
What a wonderful holiday main dish. Glad you made time to see Santa!
You daughter is adorable in her little pink coat. And this recipe looks absolutely delicious! I can't wait until Christmas to try it. I'm buying a pork loin tomorrow!
Thank you!
Wow, your daughter is gorgeous!
Everything I have ever tried from your site is delicious. I'm going to try this this weekend. Thanks!
Auntie Pam
Thanks Pam!
This looks heavenly and will probably try it this weekend. Thanks Gina
This looks absolutely delicious! Love it!
Yum! Just about the only thing better than a sweet potato is a loaded sweet potato:)
Hi Gina,
It looks yummy and amazing. I loved.
http://saborescomtempo.blogspot.pt/
It looks really good. Thanks for the photos on how to open it up and stuff the tenderloin!
Oh my goodness! I've been debating about what to make for our main dish for christmas eve dinner…..I'm going to test this out ASAP and it might be the one!
Great, let me know what you think!
The colors of the stuffing really are very pretty and festive! And man is this a protein-packed meal! Sounds delicious!
I saw this on the Pinterest home page before and didn't bother clicking because I figured it wasn't WW! So happy when I went to your page and saw it was! Woohoo! Did you use sun dried tomatoes packed in oil or no? I can't believe I actually have all the ingredients for this recipe on hand!!
No, I like the dried ones (that are ready to use)
Very ignorant, but can you explain a bit more about how to tie the string around the meat? Love the recipe, will try it.
If you watch the video that I linked to above, it shows you how.
My husband was just about to go to the grocery store, and I sent him this. Making this for dinner now:)
Enjoy!
This looks amazing! I am going to make it this weekend! In the first picture, what is the pork sitting on top of?
Creamy Cauliflower Puree
Do you think this would work well with arugula and goat cheese instead of spinach and mozz? I'm not sure if the flavor profiles of the pork would mesh well.
Not sure about the goat cheese but the arugula would be great.
I have a book called The Flavor Bible (an awesome book!) which takes categories of ingredients and pairs them. It shows goat cheese pairing with arugula and pancetta so one could assume that if arugula works with pork then the two "should" work together.
Wow! Looks delish! Where do you buy kitchen string? I've never used it before.
I've had it a while, got it in the supermarket.
Thinks Giney Gine. I am off to the supermarket!!!
Thinks Giney Gine. I am off to the supermarket!!!
this looks awesome. def making it soon!!!
Looks yummy….can't wait to try this…
I have a loin in the freezer, Sunday dinner, and a bag of potatoes I need to use. Thank you!!!
All is can say is – OMG. Will be trying this and I'm sure that my hubby will be very excited. Thanks, Gina!
Alison
www.liveaboardwife.blogspot.com