This delicious pork tenderloin dish is a delectable treat for any occasion! The tenderloin is stuffed with a savory mix of prosciutto and spinach, creating a flavor combination that is hard to beat. The pork tenderloin is stuffed with prosciutto, spinach, Parmesan, and herbs. The result is a flavorful, tender, and juicy pork tenderloin that is sure to please any and all taste buds. Serve it alongside a side of roasted vegetables or a fresh salad for a complete meal. Enjoy!
Note: You can either single butterfly the pork or double butterfly which I recommend. To double butterfly make a cut 1/3 of the way down tenderloin almost all the way through so it opens flat. Flip the tenderloin over and do the same from the opposite side. This will give you a large rectangle of meat that you can then roll and tie.
Ingredients
1 2lb pork tenderloin
4 slices prosciutto di parma
1 cup grated parmesan cheese
1 cup fresh spinach, trimmed
1 tsp fresh sage, chopped
2 cloves of minced garlic
1 tsp fresh rosemary, chopped
1 tsp fine sea salt
1tsp pepper
3 tsp olive oil
Method
Preheat oven to 450 degrees.
In a small bowl combine the sage, garlic, rosemary, salt, and pepper.
Butterfly the pork tenderloin and lay it out flat.
Brush tenderloin with half of the olive oil and spread half of the herb mixture over it.
Sprinkle the parmesan over the tenderloin, cover with the spinach, and then the prosciutto.
Roll the tenderloin up, jelly-roll style, and secure with kitchen twine.
Coat the tenderloin with remaining olive oil and herb mixture.
Place on a greased baking sheet and roast for 25-30 minutes or until cooked through.
Remove tenderloin from the oven when finished, transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing.
Note: Surround the tenderloin with olive oil and herb coated vegetables to roast at the same time.
