Chef Mario: Solomillo de cerdo al estilo Wellington

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while maintaining flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are more affordable and provide a similar crunch.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while keeping creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 375°F (190°C).

Butterfly the pork tenderloin lengthwise without cutting all the way through.

Spread cream cheese evenly inside the tenderloin.

Layer prosciutto, spinach, and garlic on top of the cream cheese.

Sprinkle with pine nuts and grated parmesan cheese.

Season with black pepper and salt to taste.

Fold the tenderloin back over and secure with toothpicks.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the tenderloin on all sides until golden brown, about 3-4 minutes per side.

Transfer the tenderloin to a baking dish and drizzle with lemon juice and balsamic vinegar.

Roast in the preheated oven for 25-30 minutes until the internal temperature reaches 145°F (63°C).

Remove from the oven and tent loosely with foil; let rest for 10 minutes.

Slice the tenderloin into medallions and serve with fresh herbs.

Cooking Techniques

Spice Level:

Allergens