Stuffed Pork Tenderloin
There’s something inherently magical about the aroma of rosemary filling the air as rain taps against the window. On such a cozy evening, Stuffed Pork Tenderloin becomes the perfect embrace, bringing warmth and comfort with sun-dried tomatoes and baby spinach wrapped in juicy pork.
Butterflying the pork allows the flavors of the spinach filling to meld beautifully, ensuring each bite is infused with rich, savory goodness.
Ingredients in Stuffed Pork Tenderloin
- Sun-Dried Tomatoes: These chewy, tangy gems bring a concentrated burst of flavor, balancing the tender pork.
- Yellow Onion: Sautéed until caramelized, these add sweetness and depth, setting a savory base for our filling.
- Extra-Virgin Olive Oil: Essential for sautéing the vegetables, it infuses the dish with a rich, fruity essence.
- Dry Rubbed Sage: This aromatic herb lends a warm, earthy flavor that complements the pork beautifully.
- Dried Rosemary: With its piney scent, rosemary adds an aromatic complexity that resonates throughout the dish.
- Kosher Salt: Enhances the natural flavors of the ingredients, bringing everything together.
- Ground Black Pepper: Offers a touch of heat and depth, accentuating the savory elements.
- Fresh Baby Spinach: Nutrient-rich and vibrant, spinach wilts into the filling, lending color and freshness.
- Garlic: Three cloves of this aromatic bring that wonderful, familiar pungency, amplifying the flavor.
- Parmesan Cheese: Nutty and salty, this cheese adds a rich umami flavor to the filling.
- Pork Tenderloin: Our star—lean yet tender, it serves as an elegant canvas for the flavorful stuffing.
- Thinly Sliced Prosciutto: Adds a layer of salty, savory goodness that crisps slightly during cooking, sealing in moisture.
- Dry White Wine: Used to create a luscious sauce, it imparts a tangy zing and helps deglaze our trusty skillet.
- Low Sodium Chicken Broth: Combined with wine, it deepens the sauce, keeping it light yet flavorful.
- Freshly Squeezed Lemon Juice: A bright, citrusy finish that lifts all flavors, adding a refreshing contrast.
- Unsalted Butter: Adds silkiness to our sauce, giving it a luxurious mouthfeel.
- Key Technique: Butterflying: Essential for creating a spacious pocket for our rich filling, ensuring flavor infuses each bite.
- Garnish: A squeeze of lemon juice and fresh parsley brighten the dish, making it visually stunning.
Crafting the Perfect Stuffed Pork Tenderloin
With just 55 minutes from start to finish, dive into this comforting adventure inspired by a cozy, rainy day’s cooking.
- Preheat Oven:
Set your oven to 375°F (190°C) and place a rack in the center. - Rehydrate Tomatoes:
Soak the sun-dried tomatoes in hot water for 5 minutes. They should soften and plump, signaling they’re ready. - Prepare Onion & Tomatoes:
Dice the onion finely. Drain, pat dry, and chop the tomatoes until aromatic and ready to infuse flavor.
- Sauté Filling:
Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the onions, ½ teaspoon of sage, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for about 5 minutes, until the onions are golden and fragrant. - Wilt Spinach:
Add spinach gradually. Stir continuously until it wilts and becomes vibrant green. Incorporate the garlic and chopped tomatoes, cooking for about 1 minute until their aroma fills the air. Avoid burning the garlic. - Add Cheese & Cool:
Turn off the heat and stir in the Parmesan, allowing it to melt. Transfer the mixture to a plate and let it cool slightly. Wipe out the skillet gently, preserving those lovely flavors. - Prepare Pork:
Trim the silver skin from the pork tenderloin. Butterfly it by slicing down the length without cutting through completely, opening it like a book.
- Pound & Layer:
Cover the tenderloin with plastic wrap and pound to an even ½-inch thickness. Layer it with overlapping slices of prosciutto.
- Fill & Roll:
Spread the spinach mixture evenly over the tenderloin. Roll the pork tightly, jelly-roll style. Secure seams with toothpicks, parallel to the meat.
- Season & Sear:
Sprinkle the outside with remaining salt and pepper. In your cleaned skillet, heat the last tablespoon of oil over medium heat. Sear the pork, toothpick-side up, until it sizzles gently.
- Roast to Perfection:
Transfer skillet to preheated oven, roasting for 15 minutes. Flip pork, continuing for 10–12 minutes, achieving a juicy interior at 135-140°F. - Rest & Sauce:
Let the pork rest on a cutting board as flavors marry. Meanwhile, in the skillet, deglaze with white wine and remaining sage, scraping up browned bits. Reduce, then add broth and lemon juice. Thicken over medium-high heat, finishing with a swirl of butter.
- Slice & Serve:
Cut tenderloin into rings, drizzle with sauce, and perhaps a lemon squeeze or parsley sprinkle if desired. Enjoy every moment of this sophisticated, homemade delight.
Creative Twists on Stuffed Pork Tenderloin
Exploring new ways to enjoy a beloved recipe is half the fun! Here are a few variations on our Stuffed Pork Tenderloin that’ll add a fresh spin without losing that comforting touch.
- Cheesy Swap: If you’re feeling adventurous, swap out the Parmesan cheese for shredded mozzarella. This substitution offers a creamier texture and a mild, melty goodness that pairs well with the savory prosciutto.
- Instant Pot Magic: Short on time? You can make this dish in an Instant Pot. Sear the stuffed pork on the sauté setting, then cook on high pressure for about 10 minutes. Allow a natural release before finishing the sauce on sauté mode. It’s a speedy route to tender perfection!
- Air Fryer Style: For a crispy twist, try using an Air Fryer. Preheat to 375°F and cook the stuffed tenderloin for 25–30 minutes, turning halfway. The result is a delightful exterior crunch with juicy, flavorful insides.
Each method keeps the spirit of our original recipe intact, bringing something new to your dining table. Let these variations inspire your culinary creativity, and enjoy each flavor-filled journey!
Keeping the Magic Alive
When you’ve got leftover Stuffed Pork Tenderloin, it’s like holding onto a little bit of magic. To keep that deliciousness intact, store any remaining slices in an airtight container in the refrigerator for up to three days. Remember to let the pork cool to room temperature before sealing it up to avoid unwanted condensation, which can make it soggy.
When you’re ready to enjoy it again, pop it in the oven at a gentle 300°F. Place the slices in a baking dish with a splash of chicken broth to keep them moist, cover with foil, and warm for about 15 minutes. This gentle reheating ensures your tenderloin stays juicy and flavorful, just the way you remember it.
A Perfect Pairing for Stuffed Pork Tenderloin
Imagine slicing through the tender, juicy pork, the savory filling spilling out like a little culinary gift, while the aroma of sage and rosemary fills the air. To complement this warm, inviting dish, you’ll want accompaniments that can stand up to its flavors without stealing the show.
Sides to Complete the Experience
- Arugula Salad: The peppery bite of arugula paired with a light lemon vinaigrette cuts through the richness of the tenderloin while echoing the fresh citrus notes in the sauce.
- Roasted Vegetables: A medley of roasted carrots and parsnips offers a sweet earthiness that contrasts with the savory stuffing, enhancing the meal’s comforting essence.
- Creamy Polenta: The smooth, creamy texture complements the tender pork, adding a subtle corn flavor that plays a supporting role.
Garnishes to Improve the Dish
- Fresh Parsley: A sprinkle of bright green parsley adds a touch of freshness and color, creating a visual pop that excites the eyes as much as the taste buds.
- Lemon Zest: A light dusting of lemon zest amplifies the citrus notes in the sauce, giving each bite a zesty sparkle.
- Cracked Black Pepper: For a gentle kick, freshly cracked black pepper enhances the savory profile, bringing warmth and depth to every mouthful.
As you sit down with family or friends to enjoy this Stuffed Pork Tenderloin, you’ll find the entire experience feels like a special occasion. What sides or garnishes would you choose to create your own pairing? I’d love to hear your ideas!
Stuffed Pork Tenderloin
Impress everyone with this easy Italian stuffed pork tenderloin recipe in the oven. With spinach, prosciutto and cheese, it's perfect for entertaining.
Ingredients
Method
- Place a rack in the center of your oven and preheat the oven to 375 degrees F.
- Place the sun-dried tomatoes in a bowl and cover with hot water to rehydrate. Let rest 5 minutes.
- While the tomatoes rehydrate, dice the onion. Then, drain the sun-dried, pat dry, and finely chop.
- In a large (12-inch), oven-safe skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions, ½ teaspoon sage, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté until the onions soften and begin to brown, about 5 minutes.
- Add the spinach a few handfuls at a time, stirring so that it wilts down.
- Once the spinach has wilted, stir in the garlic and sun-dried tomatoes. Cook until fragrant being careful that the garlic doesn’t burn, about 1 minute.
- Turn off the heat. Stir in the Parmesan. Transfer the filling to a plate and let cool slightly. With a paper towel, carefully wipe out the skillet and keep it handy.
- Cut away and discard the silver skin from the pork tenderloin. Butterfly the pork by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through. The 2 sides should remain attached.
- Open the pork tenderloin flat like a book and cover it with a large sheet of plastic wrap. Lightly pound it to an even, ½-inch thickness.
- Cover the tenderloin with a single layer of overlapping prosciutto slices.
- Spoon the spinach filling evenly on the cut side of the pork.
- Starting with a long edge, roll it up jelly-roll style. Secure the seam with toothpicks (you’ll need 6-7), inserting the toothpicks parallel to the meat so that they lay flat. Season the outside with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Swirl the pan to coat, then place tenderloin in the skillet, toothpick-side up. Transfer to oven and roast for 15 minutes.
- Remove the skillet from the oven, flip pork over and continue roasting until meat reaches 135 to 140 degrees on an instant read thermometer at the thickest part of the meat, about 10 to 12 minutes longer. Transfer to a cutting board, cover, and let rest for 10 minutes (the carry-over cooking will bring the meat up to 145 degrees F).
- Make the sauce: return the same skillet to medium heat, then stir in the white wine and remaining ½ teaspoon sage, scraping up the browned bits on the bottom of the pan. Let the wine reduce by half, then stir in the broth and lemon juice.
- Increase the heat to medium-high heat and cook until slightly thickened, about 5 minutes more. Stir in the butter. Taste and add additional salt and pepper as desired.
- To serve, cut the pork into rings and top with a spoonful of the sauce and a squeeze of additional lemon juice and a sprinkle of parsley if desired. Enjoy hot.
Nutrition
Notes
Butterflying the pork tenderloin not only allows for even cooking but also creates an ideal pocket for the rich filling of spinach, sun-dried tomatoes, and prosciutto. This technique ensures that every bite is infused with flavor, making the dish succulent and satisfying.
Tried this recipe?
Let us know how it was!Stuffed Pork Tenderloin
Impress everyone with this easy Italian stuffed pork tenderloin recipe in the oven. With spinach, prosciutto and cheese, it's perfect for entertaining.
Ingredients
Method
- Place a rack in the center of your oven and preheat the oven to 375 degrees F.
- Place the sun-dried tomatoes in a bowl and cover with hot water to rehydrate. Let rest 5 minutes.
- While the tomatoes rehydrate, dice the onion. Then, drain the sun-dried, pat dry, and finely chop.
- In a large (12-inch), oven-safe skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions, ½ teaspoon sage, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté until the onions soften and begin to brown, about 5 minutes.
- Add the spinach a few handfuls at a time, stirring so that it wilts down.
- Once the spinach has wilted, stir in the garlic and sun-dried tomatoes. Cook until fragrant being careful that the garlic doesn’t burn, about 1 minute.
- Turn off the heat. Stir in the Parmesan. Transfer the filling to a plate and let cool slightly. With a paper towel, carefully wipe out the skillet and keep it handy.
- Cut away and discard the silver skin from the pork tenderloin. Butterfly the pork by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through. The 2 sides should remain attached.
- Open the pork tenderloin flat like a book and cover it with a large sheet of plastic wrap. Lightly pound it to an even, ½-inch thickness.
- Cover the tenderloin with a single layer of overlapping prosciutto slices.
- Spoon the spinach filling evenly on the cut side of the pork.
- Starting with a long edge, roll it up jelly-roll style. Secure the seam with toothpicks (you’ll need 6-7), inserting the toothpicks parallel to the meat so that they lay flat. Season the outside with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Swirl the pan to coat, then place tenderloin in the skillet, toothpick-side up. Transfer to oven and roast for 15 minutes.
- Remove the skillet from the oven, flip pork over and continue roasting until meat reaches 135 to 140 degrees on an instant read thermometer at the thickest part of the meat, about 10 to 12 minutes longer. Transfer to a cutting board, cover, and let rest for 10 minutes (the carry-over cooking will bring the meat up to 145 degrees F).
- Make the sauce: return the same skillet to medium heat, then stir in the white wine and remaining ½ teaspoon sage, scraping up the browned bits on the bottom of the pan. Let the wine reduce by half, then stir in the broth and lemon juice.
- Increase the heat to medium-high heat and cook until slightly thickened, about 5 minutes more. Stir in the butter. Taste and add additional salt and pepper as desired.
- To serve, cut the pork into rings and top with a spoonful of the sauce and a squeeze of additional lemon juice and a sprinkle of parsley if desired. Enjoy hot.
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