Stuffed Pork Tenderloin with Spinach, Prosciutto & Provolone

The aroma always takes me back. My grandmother, Nana Rose, wasn’t a fancy chef, but she had a knack for making simple ingredients sing. I remember watching her in her tiny kitchen, sunlight streaming through the window, as she carefully layered prosciutto and cheese into a pork tenderloin, her hands moving with practiced ease. The anticipation was almost unbearable; the savory scent of garlic and herbs filled the air, promising a feast. That humble stuffed pork became a symbol of family, comfort, and the magic that happens when love is poured into food.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 35 minutes
• Servings: 4
• Yield: 4 slices
• Dietary Type: Keto

Ingredients

• 1 pork tenderloin, about 10 oz
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 4 slices prosciutto
• 4 slices provolone cheese
• 1/2 cup spinach, chopped
• 2 tablespoons sun-dried tomatoes, chopped
• 1 teaspoon olive oil

Equipment Needed

• Cutting board
• Chef’s knife
• Meat mallet (optional)
• Wax paper or plastic wrap
• Small bowl
• Cooking twine
• Oven
• Oven-safe skillet or baking dish

Instructions

1. Begin by prepping the pork tenderloin. Place the tenderloin on a cutting board and, using a sharp knife, carefully slice it almost in half lengthwise, being sure not to cut all the way through. You want to create a pocket that can be filled.

2. Open the tenderloin like a book. Place it between two sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the pork until it’s about 1/4-inch thick, effectively making it larger and flatter. This tenderizing step ensures even cooking and creates more surface area for the flavorful filling.

3. In a small bowl, combine the salt and pepper. Season the flattened pork tenderloin evenly with the salt and pepper mixture. Then, drizzle 1 teaspoon of olive oil over the seasoned pork and rub it in, followed by the minced garlic. Distribute the garlic evenly to ensure every bite is flavorful.

4. Now it’s time to add the fillings. Start by layering the prosciutto slices over the seasoned pork, overlapping them slightly if necessary to cover the entire surface. Prosciutto adds a salty, savory base that complements the other ingredients perfectly.

5. Next, top the prosciutto with slices of provolone cheese. Ensure the cheese is evenly distributed to provide a consistent, melty layer throughout the roll.

6. Spread the chopped spinach evenly over the provolone cheese. The spinach adds a touch of freshness and a pop of color to the filling.

7. Finally, sprinkle the chopped sun-dried tomatoes over the spinach. The sun-dried tomatoes introduce a burst of intense, sweet, and tangy flavor that elevates the entire dish.

8. Carefully start at one long edge of the stuffed tenderloin and roll it up tightly, tucking all the goodies inside as you go. This ensures a compact, well-filled roll that will hold its shape during cooking.

9. Use cooking twine to tie the rolled tenderloin securely at several points along its length. This will help it maintain its shape and prevent the filling from spilling out while cooking.

10. Heat the remaining 1 teaspoon of olive oil in an oven-safe skillet or baking dish over medium-high heat. Carefully place the tied pork tenderloin into the hot skillet and brown it on all sides. This searing process adds depth of flavor and helps to seal in the juices.

11. Transfer the skillet or baking dish to a preheated oven at 350 degrees F (175 degrees C). Bake the stuffed pork tenderloin for about 1 hour and 15 minutes, or until the internal temperature reaches 145 degrees F (63 degrees C). Use a meat thermometer to ensure accurate doneness.

12. Once cooked, remove the stuffed pork tenderloin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

13. Remove the cooking twine and slice the tenderloin into medallions.

Expert Tips & Tricks

• For an even more flavorful filling, consider adding a sprinkle of grated Parmesan cheese or a dollop of pesto to the spinach and sun-dried tomato mixture.
• To prevent the cheese from oozing out during cooking, make sure the tenderloin is tightly rolled and securely tied with cooking twine.
• If you prefer a crispier exterior, you can broil the stuffed pork tenderloin for the last few minutes of cooking, keeping a close eye on it to prevent burning.
• To add a touch of sweetness, consider adding a balsamic glaze drizzle before serving.

Serving & Storage Suggestions

Serve the sliced stuffed pork tenderloin hot, accompanied by your favorite side dishes. Mashed potatoes, roasted vegetables, or a simple green salad are all excellent choices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the slices in the oven or microwave until heated through. Avoid over-reheating, as this can dry out the pork. The pork can also be frozen for up to 2 months. Allow to thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	120mg	40%
Sodium	600mg	26%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	35g	70%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free.
• Dairy-Free: Substitute the provolone cheese with a dairy-free cheese alternative or omit it altogether.
• Vegetarian: While this recipe cannot be made vegetarian, a similar stuffing method could be adapted to large portobello mushrooms.
• Different Meats: Try stuffing chicken breasts or turkey tenderloin instead of pork.
• Filling Variations: Experiment with different fillings such as sauteed mushrooms, roasted red peppers, or artichoke hearts.

FAQs (Frequently Asked Questions)

Q: How do I prevent the pork tenderloin from drying out?
A: Avoid overcooking it! Use a meat thermometer and pull it out of the oven when it reaches 145°F. Letting it rest before slicing also helps retain moisture.

Q: Can I prepare the stuffed pork tenderloin ahead of time?
A: Yes, you can stuff and roll the tenderloin a day in advance. Cover it tightly with plastic wrap and store it in the refrigerator until you’re ready to cook it.

Q: What’s the best way to ensure the filling stays inside the pork?
A: Roll the tenderloin tightly and secure it well with cooking twine. This will help keep the filling in place during cooking.

Q: Can I use a different type of cheese?
A: Absolutely! Fontina, mozzarella, or Gruyere would all be delicious alternatives to provolone.

Q: What side dishes pair well with stuffed pork tenderloin?
A: Mashed potatoes, roasted asparagus, green beans almondine, or a simple salad are all great choices.

Final Thoughts

This stuffed pork tenderloin recipe is a delightful dish that’s surprisingly easy to make. The combination of savory prosciutto, creamy provolone, and flavorful sun-dried tomatoes creates a symphony of flavors that will impress your family and friends. Don’t be afraid to experiment with different fillings and variations to create your own signature version. So, roll up your sleeves, gather your ingredients, and get ready to create a truly memorable meal. Bon appétit!