Main Dishes
Stuffed Pork Tenderloin
Description
Stuffed Pork Tenderloin wants to be your new signature dish. Juicy pork wrapped around a savory Italian-inspired prosciutto spinach filling, this striking main course is shockingly easy and will never fail to impress.
Ingredients
- ⅓ cup dry-packed sun-dried tomatoes
- ½ small yellow onion
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon dry rubbed sage divided
- ½ teaspoon dried rosemary
- 1 teaspoon kosher salt divided
- ¾ teaspoon ground black pepper divided
- 5 ounces fresh baby spinach about 5 cups
- 3 cloves minced garlic
- ⅓ cup freshly grated Parmesan cheese about 1 1/2 ounces
- 1 pork tenderloin about 1 1/2 to 2 pounds
- 2 ounces thinly sliced prosciutto
- ½ cup dry white wine or additional low sodium chicken broth
- ½ cup low sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon unsalted butter
- Additional squeeze fresh lemon juice optional for serving
- Chopped fresh parsley optional for serving
Directions
- Place a rack in the center of your oven and preheat the oven to 375 degrees F.
- Place the sun-dried tomatoes in a bowl and cover with hot water to rehydrate. Let rest 5 minutes.
- While the tomatoes rehydrate, dice the onion. Then, drain the sun-dried, pat dry, and finely chop.
- In a large (12-inch), oven-safe skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onions, ½ teaspoon sage, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté until the onions soften and begin to brown, about 5 minutes.
- Add the spinach a few handfuls at a time, stirring so that it wilts down.
- Once the spinach has wilted, stir in the garlic and sun-dried tomatoes. Cook until fragrant being careful that the garlic doesn’t burn, about 1 minute.
