This Stuffed Pork Tenderloin is a great meal. It is so simple to make and fast too. It is easy enough to have for any week night meal but it’s also fancy enough for Sunday Dinner or when company comes over.
Stuffed Pork Tenderloin
INGREDIENTS
1 1/4 pound pork tenderloin
1 teaspoon Italian seasoning
1/3 cup sun dried tomatoes sliced
1/2 box frozen spinach thawed and excess water squeezed out
3/4 cup shredded mozzarella cheese
1 1/2 tablespoona olive oil
1 pound small potatoes , sliced or cut into 1 inch pieces
Salt and pepper to taste
Cooking spray
1 tablespoon chopped parsley
INSTRUCTIONS
Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.
Cut a deep slit all the way down the length of the pork – do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.
Sprinkle the Italian seasoning, salt and pepper over the pork. Layer the spinach, cheese and sun dried tomatoes over one side of the pork.
Roll the pork up tightly and secure with lengths of kitchen twine – tie each string about 2-3 inches apart.
Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.
Place the potatoes in a bowl. Add the olive oil to the bowl; toss the vegetables to coat and season to taste with salt and pepper.
Place the potatoes on the sheet pan around the pork.
Place the pan in the oven and cook for 30 minutes or until potatoes are browned and tender and the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.
Remove pork tenderloin from heat and let rest for 5 minutes. Remove the string and slice the pork. Sprinkle with parsley and serve immediately with the potatoes.
Wine Pairing
Pork is so versatile that it can be paired with a variety of red or white wine. My preference for this type of pork dish is a Pino Noir because it is light bodied and does not overwhelm the flavors of the Pork or its ingredients.
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