Stuffed Pork Tenderloin Easy And Impressive Wellplated Com

If someone had let me in on how simple stuffed pork tenderloin is to make, I would have started cooking it a long, long time ago. With its fancy presentation—doesn’t anything done in a roulade look fit for a magazine?—I assumed stuffed pork would be too fussy for the average weeknight. Stuffed anything was the kind of meal I’d order on a restaurant menu (especially anything like this Spinach Stuffed Chicken Breast). Surely only a more accomplished hostess than myself would attempt to cook stuffed pork tenderloin at home. NEWSFLASH. That accomplished hostess—the one who has it all together, doesn’t answer the door with her lipstick half applied, and certainly wouldn’t dream of hiding dirty dishes in her cabinets—is now officially YOU. If you haven’t tried it before, I know that pounding and rolling a pork tenderloin sounds tricky. I pinky promise, it is not! Watch the full-length YouTube video embedded in this post to see me make the pork step-by-step. It will be a real confidence boost.

About Stuffed Pork Tenderloin

Stuffed pork tenderloin is a dream of a dinner.

It’s an inexpensive way to feed a crowd (just like this Instant Pot Pulled Pork).You can prep it entirely in advance.It finishes fast—pork tenderloin cooks in the oven in about 25 minutes. (Air Fryer Pork Tenderloin may even cook 10 minutes faster!)The pork is succulent (see below for tips to make sure it’s perfectly cooked).The spinach filling is bright, creamy, and a little bit tangy. Pork perfection.Your friends/family/food-loving self will seriously applaud you (and you deserve it!)

With Italian stuffed pork tenderloin on your menu, you can look forward to that special moment when you slice into the pork to reveal the pinwheel of cheese, spinach, and prosciutto filling inside. It’s an ooooo and ahhhh kind of moment. And the taste? FIREWORKS!

How to Cook Stuffed Pork Tenderloin

Stuffing is an excellent way to prepare leaner cuts of meat like pork tenderloin, because the filling helps to keep the meat moist. Today’s Italian filling is a blend of sautéed spinach, Parmesan, herbs, and sun-dried tomatoes. It’s vibrant and a lovely pairing with pork. The recipe finishes with a lemony white wine pan sauce, made using the super-flavored bits of pork that stick to the bottom of the skillet when the stuffed pork tenderloin bakes in the oven. Every ingredient here has a purpose and makes the tenderloin sing.

The Ingredients

Pork Tenderloin. Lean yet flavorful, pork tenderloin is a crowd-pleasing cut of meat. In this recipe, it is roasted to tender, juicy perfection, and the filling only further enhances the pork’s natural flavor. Italian Spinach Stuffing. Spinach, onion, sun-dried tomatoes, herbs, Parmesan, and garlic make up the filling for the pork. It’s all Italian flair.

Prosciutto. With a sweet yet salty flavor and melt-in-your-mouth texture, prosciutto is a scrumptious addition to our stuffed pork tenderloin. It makes the pork taste truly special and elegant.White Wine. A little white wine helps create a dynamite pan sauce. It also deglazes the pan, incorporating all those tasty bits stuck to the bottom of the skillet.Lemon Juice. Adds a touch of brightness and acidity to the sauce. Plus, it pairs beautifully with the Italian filling. Butter. A finishing touch rounds the sauce.

The Directions

Storage Tips

To Store. Refrigerate pork in an airtight storage container for up to 3 days. To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F. To Freeze. Freeze pork in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Oven-Safe Skillet. This will take you from the stovetop to the oven. Instant Read Thermometer. The easiest and most accurate way to test meat for doneness. Non-Slip Cutting Board. This cutting board will stay in place while you chop.

We’ve made this stuffed pork tenderloin recipe twice in the last two weeks, including for a date-night in. It is something special. I can’t wait for you to try it too! Pork tenderloin is very lean, meaning you need to watch it very carefully to make sure it doesn’t overcook, or it will turn out dry.

The best way to know when your pork is done is to use an instant read thermometer like this one.You must also let the meat rest for at least 10 minutes prior to cutting so that the juices redistribute into the meat.The best temperature to cook pork tenderloin is 375 degrees F. This is hot enough to cook the pork quickly without drying it out, but it isn’t so hot that the outside finishes before the inside.

Per the FDA, pork is safe to eat at 145 degrees F. I like to pull mine out around 135 degrees F, then cover it and let it rest. The carry-over cooking will finish the job, making your pork tantalizingly juicy AND safe to eat. Up to 1 day in advance, assemble the pork as directed up until the point of baking and refrigerate it. When you’re ready to bake, let the pork come to room temperature, then proceed as directed. Leave a rating below in the comments and let me know how you liked the recipe.

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Stuffed Pork Tenderloin Video – How To

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