PORK TENDERLOIN STUFFED WITH PROSCIUTTO, PARM & SPINACH

Preheat the oven to 400°F (200°C).

Heat olive oil in a skillet over medium heat.

Add minced garlic and sauté until fragrant, about 1 minute.

Add fresh spinach and cook until wilted, about 2-3 minutes.

Remove from heat and let cool slightly.

In a bowl, combine the sautéed spinach, prosciutto, and grated parmesan cheese.

Season the mixture with salt, black pepper, and a squeeze of lemon juice.

Slice the pork tenderloin lengthwise, creating a pocket for stuffing.

Stuff the pork tenderloin with the spinach mixture, pressing it in firmly.

Tie the tenderloin with kitchen twine to secure the filling.

Season the outside of the pork with salt, black pepper, and chopped rosemary and thyme.

Heat butter in the skillet over medium-high heat.

Sear the stuffed pork tenderloin on all sides until golden brown, about 4-5 minutes.

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

Remove from the oven and let rest for 10 minutes before slicing.

Deglaze the skillet with chicken broth and white wine, scraping up any browned bits.

Serve the sliced pork with the pan sauce drizzled over the top.

Equipment Needed

Spice Level:

Dietary

Allergens