Savory Spinach and Provolone Stuffed Pork Tenderloin
Elevate your dinner with this Savory Spinach and Provolone Stuffed Pork Tenderloin, a dish that combines tender, juicy pork with the nutritious goodness of fresh spinach and the rich flavors of provolone cheese and prosciutto. Perfect for impressing guests or enjoying a comforting family meal, this recipe brings gourmet flavors right to your kitchen. The pork is stuffed, rolled, and roasted to perfection, creating a flavorful centerpiece that's as beautiful as it is delicious. Ideal for any occasion, this dish pairs wonderfully with your choice of roasted vegetables or a light salad.
4
Servings
N/A
Calories
7
Ingredients
Ingredients
Pork Tenderloin
1 lb (Trim any excess fat)
Celery Salt
1/2 teaspoon (Divided)
Garlic Powder
1/2 teaspoon (Divided)
Pepper
1/2 teaspoon (Divided)
Provolone Cheese
4 slices (Thinly sliced)
Fresh Spinach
2 cups (Washed and dried)
Prosciutto
4 thin slices (Thinly sliced)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Prepare the pork tenderloin by cutting a lengthwise slit down the center, ensuring you don't cut all the way through (leave about 1/2 inch at the bottom). Open the tenderloin up so it lies flat, and cover with plastic wrap.
3
Using a meat mallet, gently pound the pork to an even thickness of about 1/4 inch. Remove the plastic wrap.
4
Season the opened tenderloin with 1/4 teaspoon of celery salt, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of pepper.
5
Layer the provolone cheese, followed by the fresh spinach and prosciutto evenly over the surface of the tenderloin. Press down gently to secure the filling.
6
Starting from one long side, roll the tenderloin up jelly-roll style. Tie the rolled tenderloin with kitchen string at 1.5 to 2-inch intervals to secure it.
7
Sprinkle the remaining celery salt, garlic powder, and pepper all over the exterior of the rolled tenderloin.
8
Place the stuffed tenderloin on a rack in a shallow roasting pan.
9
Bake in the preheated oven for 30 minutes, or until a meat thermometer inserted into the center reads 160°F (70°C).
10
Once cooked, transfer the pork to a serving platter and let it rest for 10 minutes before slicing into medallions. Serve warm and enjoy your delightful creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is a 1 lb pork tenderloin.
What temperature should the oven be preheated to?
The oven should be preheated to 425°F (220°C).
How should I prepare the pork for stuffing?
Cut a lengthwise slit down the center (leaving 1/2 inch at the bottom), butterfly it, and pound it to a 1/4-inch thickness.
What spices are used in the seasoning mix?
The seasonings used are celery salt, garlic powder, and pepper.
What type of cheese is recommended for the filling?
Four thin slices of provolone cheese are used for the filling.
How much spinach is required for the stuffing?
You will need 2 cups of fresh spinach, washed and dried.
What kind of cured meat is used in the stuffing?
Four thin slices of prosciutto are layered into the tenderloin.
How do I secure the pork tenderloin after rolling?
Tie the rolled tenderloin with kitchen string at 1.5 to 2-inch intervals.
How long does the stuffed pork need to bake?
Bake for 30 minutes in the preheated oven.
What internal temperature should the pork reach?
A meat thermometer inserted into the center should read 160°F (70°C).
How long should the pork rest before slicing?
Let the pork rest for 10 minutes before slicing into medallions.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the best way to slice the stuffed tenderloin?
Slice the rested tenderloin into medallions for serving.
Do I need to season the outside of the pork?
Yes, sprinkle the remaining seasoning mix over the exterior of the rolled tenderloin.
What equipment is needed for roasting?
You will need a rack and a shallow roasting pan.
Can I use frozen spinach instead of fresh?
Fresh is best, but if using frozen, ensure it is completely thawed and all moisture is squeezed out.
Is the seasoning applied all at once?
No, the seasonings are divided between the interior and the exterior of the pork.
What should I do before pounding the meat?
Cover the butterflied pork with plastic wrap before using a meat mallet.
What type of dish is this considered?
It is categorized as a Pork main course dish.
How thick should the pork be pounded?
Pound the pork to an even thickness of about 1/4 inch.
What are the total number of ingredients needed?
There are 7 primary ingredients required for this recipe.
What is the suggested side dish for this meal?
It pairs wonderfully with roasted vegetables or a light salad.
Is the prosciutto sliced thin or thick?
The prosciutto should be thinly sliced.
How far apart should the kitchen strings be tied?
The strings should be tied at 1.5 to 2-inch intervals.
What flavor profile does this dish offer?
It offers a gourmet, savory flavor with rich provolone and salty prosciutto.
Do I need to trim the pork?
Yes, you should trim any excess fat from the pork tenderloin.
In what style should the pork be rolled?
The pork should be rolled up jelly-roll style starting from one long side.
Is this recipe suitable for guests?
Yes, it is designed as a gourmet centerpiece perfect for impressing guests.
What is the first step of the instructions?
The first step is to preheat your oven to 425°F (220°C).
Can I use a different cheese besides provolone?
While provolone is recommended, you could substitute it with mozzarella or swiss cheese.