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Pork Tenderloin Stuffed with Spinach, Prosciutto, and Mozzarella Cheese

I saw this recipe on Skinnytaste.com great for sunday dinnerand I altered it to suit my families taste buds.

Servings: 4 • Size: 2 slices each


3 cloves garlic, crushed,
2 tbsp lemon juice, freshly squeezed,
2 tsp Dijon mustard,
1 tsp olive oil,
1/4 tsp fresh ground black pepper,
1 (1 lb) pork tenderloin,
2 oz  mozzarella cheese,
2 cups fresh baby spinach,
2 tbsp chopped sun dried tomatoes,
1 oz thin sliced prosciutto,
salt and fresh cracked pepper, to taste


Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.

Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried tomatoes and proscuitto on top, press down gently.

Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string, or use toothpicks to keep it together.

Season lightly with course Kosher salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.

Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 8 pieces.

This could be served plain or on Quinoa, Brown Rice, or mashed Cauliflower, for fewer carbohydrates..  Add grated cheese to any of these options for more flavor..

One Thought on “Pork Tenderloin Stuffed with Spinach, Prosciutto, and Mozzarella Cheese

  1. janet6319 on December 9, 2012 at 9:19 am said:

    Another winner!! I may actually start cooking again!

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