Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Once I saw the recipe for the stuffed pork tenderloin (and the photo!), I knew I’d have to try it. I had never stuffed pork (or any other meat, for that matter) before, but it looked fairly straight-forward. I decided to give it a try while home for the holidays, as my parents seemed interested in trying the recipe with me.

Ingredients
Original Eganita Adjustment
3 cloves garlic, crushed 3 cloves garlic, minced
2 tbsp lemon juice, freshly squeezed 2 tbsp lemon juice, freshly squeezed
2 tsp Dijon mustard 2 tsp spicy brown mustard (that’s all I had on-hand)
1 tsp olive oil 1 tsp olive oil
1/4 tsp fresh ground black pepper 1/4 tsp fresh ground black pepper
1 (1 lb) pork tenderloin 1 (1 lb) pork tenderloin
1 1/2 oz reduced fat mozzarella cheese (Polly-o) 1 1/2 oz reduced fat mozzarella cheese
2 cups fresh baby spinach 2 cups fresh baby spinach
2 tbsp chopped sun dried tomatoes 2 tbsp chopped sun dried tomatoes (I got the kind in a jar from the Italian section of the grocery store; but I guess the original recipe used dried ones. I have no idea where to find those!)
1 oz thin sliced prosciutto 1 oz thin sliced prosciutto
salt and fresh cracked pepper, to taste Pinch of salt and fresh cracked pepper
Directions
Original Eganita Adjustment
1) Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well. 1) Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
2) 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. 2) 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). Cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet (or, in my case, I used the side of a can of soup because my family has no mallet).
3) 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. 3) Remove plastic wrap; spread 1/2 of the garlic/mustard mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.
4) 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. 4) 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 (I had no kitchen string on hand, as well as no unwaxed dental floss, which I read can be substituted. I ended up using toothpicks to hold it together. This worked just ok; I will try to find some kitchen string for the next time)
5) Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan. 5) Season lightly with salt, and remaining garlic/mustard mixture. Place on a rack in a shallow baking pan. Cover the baking pan in aluminum foil for easy clean-up.
6) 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. 6) Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160° (I needed to bake mine a bit longer than that). Place under the broiler (in my case, I just turned the oven to the “broiler” setting) 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.

Source: Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

This recipe turned out wonderfully. The tanginess (Yes, I am making up a word) of the mustard really comes through and compliments the pork flavor well.

pork1

Layering the cheese, sundried tomatoes, and spinach

pork2

Closing up this bad boy.. toothpicks were not ideal, but they did get the job done for the most part.

pork3

The finished product! Mine doesn’t look nearly as nice as the one pictured on the original recipe site, but it tasted GREAT! I am hoping the toothpicks (not a sloppy cook) are to blame for the appearance 🙂

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About eganita eats

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This entry was posted in 5/5 stars, Dinner, Eganita Kitchen Approved, Main Dish, Pork. Bookmark the permalink.

2 Responses to Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

  1. theorbo says:

    Wow – you have outdone yourself with this! Looks amazing and seems like the perfect combo of flavors!!

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