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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

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

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
Stuffed Pork Tenderloin

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin is a delicious and impressive dish that is perfect for a special occasion or dinner party. To make this dish, you’ll need a pork tenderloin, some fresh spinach, prosciutto, sun dried tomatoes and mozzarella cheese. The spinach, prosciutto, and mozzarella cheese create a delicious and flavorful stuffing that pairs perfectly with the pork. Serve the pork with your choice of sides, such as roasted vegetables or mashed potatoes, or cauliflower puree for a satisfying and satisfying meal.

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

How To Make Stuffed Pork Tenderloin

  1. First, you’ll need to butterfly the pork tenderloin by carefully slicing it lengthwise down the center, being careful not to cut all the way through.
  2. Then pound it thin with a mallet, here’s a helpful video that demonstrates how easy this is. Next, lay the tenderloin flat and season it with the garlic-Dijon mixture.
  3. Next, lay a layer of shredded mozzarella cheese, fresh spinach, sun dried tomatoes, followed by a layer of thinly sliced prosciutto.
  4. Roll the pork tenderloin up and secure it with kitchen twine. Season the top with the remaining salt, pepper, garlic and Dijon mustard.
  5. When the pork is ready, transfer the pork to a baking dish 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.
  6. When it is cooked, the pork tenderloin will be tender and juicy on the inside, with a crispy, golden-brown exterior. The spinach, prosciutto, and mozzarella cheese create a delicious and flavorful stuffing that pairs perfectly with the pork. Serve the pork with your choice of sides, such as roasted vegetables or mashed potatoes, for a satisfying and satisfying meal.

Stuffed Pork Tenderloin Variations

Pork tenderloin can be stuffed with a variety of different ingredients, depending on your personal preferences and the flavors you want to incorporate. Some common options for stuffing a pork tenderloin: include herbs and spices, vegetables, cheese, and nuts or dried fruit. You can also combine a few of these ingredients to create a more complex stuffing. The possibilities are endless, so feel free to experiment and come up with your own unique stuffing combinations. Here’s some ideas:

  • Stuff it with your favorite sandwich ingredients like this Rueben Stuffed Pork Tenderloin
  • Try it with a mixture of sautéed spinach, sliced mushrooms, and crumbled feta cheese.
  • Create a sweet and savory stuffing with chopped apples, dried cranberries, and chopped walnuts

Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloinhow to roll a stuffed pork tenderloinstuffed pork tenderloinSpinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

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Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

4.62 from 21 votes
4
Cals:208
Protein:29
Carbs:3
Fat:8.5
Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin is a wonderful dish for the Holidays or for any weeknight dinner.
Course: Dinner
Cuisine: American
Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 4 servings
Serving Size: 2 slices

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 pound pork tenderloin
  • 1 1/2 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

  • 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.

Last Step:

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Nutrition

Serving: 2 slices, Calories: 208 kcal, Carbohydrates: 3 g, Protein: 29 g, Fat: 8.5 g, Saturated Fat: 4 g, Cholesterol: 98.5 mg, Sodium: 219 mg, Fiber: 1 g, Sugar: 1 g

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138 comments on “Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin”

  1. I knew there was a reason I pulled that tenderloin out of the freezer yesterday. Thanks for dinner tonight Gina.

  2. 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…

  3. I made this tonight and it was fantastic! Instead of mashed potatoes, I served it with your Lime Fiesta Rice.

  4. 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!

  5. 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!

  6. Really delicious! Everyone had seconds. Matched this with the sauteed brussel sprouts and prosciutto and the Mushroom Quinoa Stuffing. Thanks for the wonderful ideas.

  7. Avatar photo
    Kate Clodfelter

    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!!

  8. This recipe was the best way to cook a pork tender loin, very moist and the best I have ever had! Thanks Gina!!!

  9. Made this for dinner tonight. We used lambs-quarter, Canadian bacon, smoked gouda and roasted red pepper. Amazing! Thanks for the idea.

  10. 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

    1. Roasted I made seasoned roasted potatoes in foil with it. Very good complimentary dish to go with it. 

  11. 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?

  12. 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!

  13. 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!

  14. 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).

  15. can fresh tomatoes be used? I don't have dried on hand.. making for dinner tonight sounds delish

  16. this is amazing. i used feta instead of mozzarella and left out proscuitto. definitely going to do this again.