Stuffed Pork Tenderloin
Ingredients
The pork
-
1 ¼
pound
pork tenderloin
-
1
teaspoon
Italian seasoning
-
1/3
cup
sun dried tomatoes, sliced
-
½
box
frozen spinach, thawed and excess water squeezed out
-
¾
cup
shredded mozzarella cheese
-
1 ½
tablespoon
olive oil
-
1
pound
small potatoes, sliced or cut into 1 inch pieces
-
to taste
salt and pepper
-
1
tablespoon
chopped parsley
Cooking essentials
Instructions
- Preheat the oven to 400 degrees F and prepare a sheet pan with foil and cooking spray.
- Butterfly the pork tenderloin by cutting a deep slit down its length without cutting all the way through, then pound it to about ¾ inch thick.
- Season the pork with Italian seasoning, salt, and pepper.
- Layer spinach, mozzarella cheese, and sun dried tomatoes on one side of the pork.
- Roll the pork tightly and secure it with kitchen twine, tying every 2-3 inches.
- Season the outside of the pork with salt and pepper.
- In a bowl, toss the potatoes with olive oil and season with salt and pepper.
- Place the pork on the sheet pan and arrange the potatoes around it.
- Roast in the oven for about 30 minutes until the pork reaches an internal temperature of 145-160 degrees F and the potatoes are tender.
- Let the pork rest for 5 minutes, then remove the twine, slice, and serve with the potatoes, garnished with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
271
Total fat
10g
Total carbohydrates
7g
Total protein
36g
Sodium
254mg
Cholesterol
108mg
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