Juicy Italian stuffed pork tenderloin loaded with a cheesy spinach, prosciutto, and Parmesan filling. Learn how to stuff and roll a pork tenderloin for an impressive and inexpensive way to feed a crowd! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
✅STUFFED PORK TENDERLOIN RECIPE:
➤¼ c honey
➤⅓ c dry-packed sun-dried tomatoes
➤½ small yellow onion
➤3 T olive oil, divided
➤1 tsp dry rubbed sage, divided
➤½ tsp dried rosemary
➤1 tsp kosher salt, divided
➤¾ tsp ground black pepper, divided
➤5 ou fresh baby spinach
➤3 cloves minced garlic
➤⅓ c freshly grated Parmesan cheese
➤1 pork tenderloin, about 1 ½ to 2 pounds
➤2 ou thinly sliced prosciutto
➤½ c dry white wine
➤½ c low sodium chicken broth
➤2 T freshly squeezed lemon juice
➤1 T unsalted butter
➤Lemon and parsley, for serving
DIRECTIONS:
1. Preheat the oven to 375 degrees F. Place the sun-dried tomatoes in a bowl and cover with hot water.
3. Dice the onion. Then, drain the tomatoes, pat dry, and finely chop.
4. In a large (12-inch), oven-safe skillet, heat 2 tablespoons of the oil over medium-high. Add the onions, ½ tsp sage, rosemary, ½ tsp salt, and ¼ tsp black pepper. Sauté until the onions soften, 5 minutes.
5. Add the spinach a few handfuls at a time, stirring so that it wilts down. Stir in the garlic and sun-dried tomatoes. Cook 1 minute.
6. Turn off the heat. Stir in the Parmesan. Transfer the filling to a plate. With a paper towel, carefully wipe out the skillet.
7. Cut away the silver skin from the pork. Butterfly by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through.
9. Open the pork tenderloin flat and cover it with a large sheet of plastic wrap. Lightly pound it to a ½-inch thickness.
10. Cover the tenderloin with a single layer of overlapping prosciutto slices. Spoon the spinach filling evenly on top.
12. 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 tsp salt and 1/4 tsp pepper.
13. In the same skillet, heat the remaining 1 T 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.
14. 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, 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).
15. Make the sauce: return the skillet to medium heat, then stir in the wine and remaining ½ tsp 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.
16. Increase the heat to medium-high and cook until slightly thickened, 5 minutes. Stir in the butter.
17. Cut the pork. Top with a spoonful of the sauce, a squeeze, of lemon juice, and parsley.
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⭐️TOOLS USED IN THIS VIDEO (affiliate):
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ALWAYS IN MY KITCHEN (affiliate):
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➤Instant Read Thermometer: [ Ссылка ]
➤Spatula: [ Ссылка ]
➤Mixing Bowls: [ Ссылка ]
➤Sheet Pan: [ Ссылка ]
➤Parchment: [ Ссылка ]
➤Measuring Spoons: [ Ссылка ]
➤Measuring Cups: [ Ссылка ]
➤Kitchen Scale: [ Ссылка ]
➤Dutch Oven: [ Ссылка ]
➤Apron: [ Ссылка ]
➤Necklace: [ Ссылка ]
⏱️TIMESTAMPS⏱️
0:00 Intro
0:44 Spinach filling
1:28 How to butterfly the pork tenderloin
2:22 Fill and roll the pork tenderloin
3:29 Cook the pork tenderloin in the oven
4:17 Prepare the sauce
5:04 Taste test
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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you!
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