Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

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Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.

Are you ready for the holidays? I’m so behind but I did get around to seeing Santa this weekend. A very excited Madison didn’t cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.

These next few weeks I’m going to focus on Holiday dishes, sides, appetizers and desserts. I’m still running my mile a day until the New Year (lost track of how many days it’s been), it’s a nice balance to some of the baking that’s happening around here.

Pork tenderloin is perfect for the holidays, and it’s just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. You can easily double this recipe to serve eight. If you’ve never butterflied a tenderloin, it’s not very hard. I found this video on how to cut a pork tenderloin which you may find helpful, although I cut mine a little different as described below. Either way is fine.

Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.
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4.50 from 8 votes
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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

208 Cals 29 Protein 3 Carbs 8.5 Fats
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 4 servings
CUISINE: American
Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.

Ingredients

  • 3 cloves garlic, crushed
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tsp Dijon mustard
  • 1 tsp olive oil
  • 1/4 tsp fresh ground black pepper
  • 1 1 lb pork tenderloin
  • 1 1/2 oz reduced fat mozzarella cheese, Polly-o
  • 2 cups fresh baby spinach
  • 2 tbsp chopped sun dried tomatoes
  • 1 oz thin sliced prosciutto
  • salt and fresh cracked pepper, to taste

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 1/2- 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 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.
  • Remove plastic wrap; spread 1/2 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 1-1/2-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

Serving: 2slices, Calories: 208kcal, Carbohydrates: 3g, Protein: 29g, Fat: 8.5g, Saturated Fat: 4g, Cholesterol: 98.5mg, Sodium: 219mg, Fiber: 1g, Sugar: 1g
WW Points Plus: 5
Keywords: pork loin stuffed with spinach and prosciutto, Spinach and Mozzarella Stuffed pork chops, Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin, stuffed pork loin, stuffed pork tenderloin recipes

 

 

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130 comments

  1. 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 

  2. What about blue cheese?

  3. 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!

  4. 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!!

  5. WOW this pork tenderloin is a definite four star.

  6. 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.

  7. quick and wonderful

  8. This pork loin is OUTSTANDING! Flavors are awesome. Family loved it. Definitely on the make again list!

  9. This dish is amazing. It’s beautiful, and Absolutely delicious!! Served it to company, with RAVE reviews!
    Thank you Gina!!

  10. This recipe is insanely good!!!! I’m making it again this weekend.

  11. 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.

  12. Hi Gina,

    Do you think I could put this all together and bake the next day?

    Thanks!

  13. Pingback: Just a Taste | In Season Now: Spinach

  14. 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!  

  15. 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!