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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 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!

  2. I think the is would have been much better if the tenderloin had been marinated. As it was, it didn’t have much flavor. 

  3. 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💖💖💖💖

  4. Avatar photo
    Bryan Civello

    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 

  5. 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!

  6. 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 🙂

    1. SO YOU WORKED SO HARD ON WRITING THIS COMMENT ONLY TO GIVE NEGATIVE REVIEW AND BRING SOMEONE DOWN? 

      1. 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!!

      2. I’d give it another chance. You didn’t use the correct ingredients which could be why the flavor wasn’t good.

  7. 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.

  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. 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.

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

  12. 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!  

  13. 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!