Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

I love the idea of Sunday dinners. There’s something so comforting in the idea of sitting down as a family to a nice meal at the end of the weekend. A few years ago, I tried to make Sunday dinners a thing for us, but eventually we got busy/lazy and it fell by the wayside. For the last month, though, Sunday dinners have made a reappearance and I’m totally loving it.

I made this pork dish for one of our recent Sunday dinners. This is fancy enough for a special dinner, but it’s simple enough to easily tackle on a weeknight. It was so, so delicious. Mark and I couldn’t get enough – we kept slicing ourselves “just one more piece”. I’m sure this will be a repeat when the garden starts overflowing with spinach.


Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
(from Skinnytaste)
Serves 4

3 cloves garlic, crushed
2 T. lemon juice, freshly squeezed
2 t. Dijon mustard
1 t. olive oil
1/4 t. fresh ground black pepper
1 (1 lb.) pork tenderloin
2 oz. thin sliced prosciutto
2 oz. reduced fat mozzarella cheese
2 c. fresh baby spinach
Salt and fresh cracked pepper, to taste

Preheat the oven to 425F degrees.

Whisk together the garlic, lemon juice, mustard, olive oil and black pepper.

Butterfly the pork tenderloin and pound thin. Spread half of the mustard mixture over the pork Layer the prosciutto, mozzarella and spinach on top of the pork and roll it jelly roll style. Tie up the pork with cooking twine to keep it rolled.

Rub remaining mustard mixture over the pork. Place on a rack in a baking pan.

Bake for 25-30 minutes, until the internal temperature reaches 160F degrees. Broil for 5 mins and then transfer to a cutting board to rest for 10 minutes before slicing.

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