Stuffed Pork Tenderloin
Ingredients
The filling
-
⅓
cup
dry-packed sun-dried tomatoes
-
½
small
yellow onion
-
3
tablespoons
extra-virgin olive oil
-
1
teaspoon
dry rubbed sage
-
½
teaspoon
dried rosemary
-
1
teaspoon
kosher salt
-
¾
teaspoon
ground black pepper
-
5
ounces
fresh baby spinach
-
3
cloves
minced garlic
-
⅓
cup
freshly grated Parmesan cheese
The pork
-
1
pound
pork tenderloin
-
2
ounces
thinly sliced prosciutto
The sauce
-
½
cup
dry white wine
-
½
cup
low sodium chicken broth
-
2
tablespoons
freshly squeezed lemon juice
-
1
tablespoon
unsalted butter
-
1
slice
fresh lemon juice (optional for serving)
-
1
tablespoon
chopped fresh parsley (optional for serving)
Instructions
- Preheat the oven to 375°F and prepare the sun-dried tomatoes.
- Sauté the onions with herbs and spices until softened, then add spinach, garlic, and tomatoes.
- Stir in the Parmesan cheese and set the filling aside to cool.
- Butterfly the pork tenderloin and pound it to an even thickness.
- Lay prosciutto over the pork, then spread the filling on top.
- Roll the pork up and secure with toothpicks, seasoning the outside.
- Sear the pork in a skillet, then roast in the oven for 15 minutes.
- Flip the pork and continue roasting until it reaches the desired temperature.
- Make the sauce in the same skillet using wine, broth, and lemon juice.
- Slice the pork and serve with the sauce, lemon juice, and parsley.
Nutrition Facts (estimated)
Servings
4 servings
Calories
490
Total fat
28g
Total carbohydrates
11g
Total protein
43g
Sodium
20mg
Cholesterol
135mg
You might also like