Description
A deliciously stuffed pork tenderloin filled with spinach, sun-dried tomatoes, and mozzarella cheese, roasted to perfection alongside seasoned potatoes for a hearty and flavorful meal.
Ingredients
Scale
Pork and Filling
- 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
- Salt and pepper to taste
- 1 tablespoon chopped parsley
Potatoes and Cooking
- 1 1/2 tablespoons olive oil
- 1 pound small potatoes, sliced or cut into 1 inch pieces
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray to prevent sticking.
- Cut and Pound Pork: Cut a deep slit lengthwise down the pork tenderloin, being careful not to cut all the way through. Open the pork like a book and pound it to about 3/4 inch thickness using a meat mallet.
- Season and Add Filling: Sprinkle Italian seasoning, salt, and pepper evenly over the pork. Layer the thawed spinach, shredded mozzarella, and sliced sun-dried tomatoes over one side of the pork.
- Roll and Secure: Roll the pork up tightly around the filling and secure with kitchen twine pieces spaced 2-3 inches apart to hold the shape while cooking.
- Season Exterior: Season the outside of the rolled pork generously with salt and pepper, then place it on the prepared sheet pan.
- Prepare Potatoes: In a bowl, toss the sliced potatoes with olive oil, salt, and pepper until evenly coated. Arrange the potatoes around the pork on the sheet pan.
- Roast: Place the sheet pan in the preheated oven and roast for 30 minutes, or until the potatoes are browned and tender and the pork reaches an internal temperature between 145 degrees F (medium rare) and 160 degrees F (medium) on a meat thermometer.
- Rest and Serve: Remove the pork from the oven and let it rest for 5 minutes. Remove the kitchen twine, slice the pork into medallions, sprinkle with chopped parsley, and serve immediately with the roasted potatoes.
Notes
- Make sure to squeeze out as much water as possible from the thawed spinach to prevent soggy filling.
- Use a meat thermometer to check the pork’s internal temperature for perfect doneness and food safety.
- Leftover pork and potatoes can be refrigerated and served cold or reheated for a quick meal.
- Substitute mozzarella with other melting cheeses like provolone or fontina for different flavors.
- To save time, use pre-sliced sun-dried tomatoes packed in oil.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
