Prosciutto & Spinach Stuffed Pork Tenderloin Recipe

Prep in: 15 mins
Cook in: 1 hr 15 mins
Ready in: 1 hr 30 mins
I’m Going To Show You How I Make My Prosciutto And Spinach Stuffed Pork Tenderloin.

Ingredients

  • All-Purpose Flour
  • Peppers
  • Salt
  • Some Pork Tenderloin
  • Shredded Mozzarella
  • Some Frozen Spinach
  • Olive Oil
  • Garlic
  • Boneless Skin-On Turkey Breast
  • Goat Cheese

Directions

1

We can get started you need some pork tenderloin. I’ll talk about this in just a minute some portion dump some shredded mozzarella,some frozen spinach. I’ve grated myself and salt pepper and olive oil that’s just those are just the ingredients to make the actual pork tenderloin but before we get going on that we’ve got to get going on roasting the garlic for the gravy now the first thing you want to is get your oven preheated to 425 another you hit that ready you need a whole head of garlic.I’m just going to cut it right in half like so just so that the clothes are exposed.I’m going to drizzle some olive oil all over them that looks good now just wrap it up and stick this into the oven because it needs to be in there for about 45 minutes.

2

I’m going to do that wash my hands and I’ll meet you right back here now what I’ve got here are two pieces of pork tenderloin they’re at a pound and a half each now the first time.I made this actually made this with boneless skin-on turkey breast halves that were pretty big and then. I butterfly them pounded them thinly and did exactly the same thing but next time.I did I did it with turkey tenderloin and then the next time after that I did it with pork because that’s what I was able to find so if you wanting to make this for Thanksgiving but you want to stick to the traditional turkey then I suggest you go ahead and get a just a really big turkey breast or a turkey tenderloin but if you want to go a little bit it you can just use a pork tenderloin.

3

I’m going to do that wash my hands and I’ll meet you right back here now what I’ve got here are two pieces of pork tenderloin they’re at a pound and a half each now the first time.I made this actually made this with boneless skin-on turkey breast halves that were pretty big and then. I butterfly them pounded them thinly and did exactly the same thing but next time.I did I did it with turkey tenderloin and then the next time after that I did it with pork because that’s what I was able to find so if you wanting to make this for Thanksgiving but you want to stick to the traditional turkey then I suggest you go ahead and get a just a really big turkey breast or a turkey tenderloin but if you want to go a little bit it you can just use a pork tenderloin.

4

You’re going to take some of the spinach and I just like to put it like kind of more on one side so it’s kind of easier to roll up if that makes sense just stick to it one edge here and the spinach just needs a little bit of olive oil and just a touch of salt and pepper because it’s just things burn item it doesn’t have a whole ton of flavor so we just want to make sure we flavor it just a little bit even though it’s going to get plenty of flavor from the prosciutto and the mozzarella which I’m then going to take and just scatter now.I’ve done this with goat cheese.I’ve done this a lot of different we have done a stuffed pork tenderloin and tons of different ways but I just kind of wanted to keep it a little bit more basic a little bit on the easier side because as we all know.

5You know how you like your stuffed turkey or pork tenderloin.I’m going to preheat this large skillet over about medium-high heat because.I want to get this to give this a nice amount of color. I’m just going to get going on the second line my tenderloins are ready my skillet here. I’ve been preheating over medium high heat with a few tablespoons of olive oil and that is nice and ready now I’m just going to season these with salt and pepper on one side and then I’m gonna just put these down I’m actually going to cook yeah I’m gonna do it one at a time I’m going to wash my hands see them this side and then just cook these for about I don’t know take about five minutes total until they’re difficult an ice golden brown color and all side and then put them on a bone on a baking sheet that.

6

I’ve lined with aluminum foil and then I’ll do this I don’t want to actually what it looks like when they’re done you just look fantastic look at that can’t wait to dig into those now don’t wash that skillet because that’s what we’re gonna make the gravy in but in the meantime that you have to go into the oven at 425 go big for the roast in there for about 45 to 50 minutes and really depends make sure you have a meat thermometer on hand because you’re looking for the internal temp to be about 160 degrees so once it’s there take them out.I’ll show you what to do next now my pork tenderloin bakes for about with in the oven roasting for about 45 minutes and I’m tinting it with some aluminum foil just to kind of keep it warm and just kind of reinforces he juices to stay in.

7

I’m not going to cut it for about 20 minutes for that purpose because I want those juices to stay in and if, I were to cut it right now all the juices would kind of run out and then the meat would be dry there’s no point of making that so in the same scale.I haven’t washed it or anything because there’s still good flavor in there.I’m going to put it over about medium-high heat and to that I’m going to add in some unsalted butter and I’m going to wait for this to melt.I’ve also taken my garlic out of the oven that we were roasting.I took the actual cloves out and I’ve smashed it and it’s ready right here.I’m just going to wait for my butter to be completely melted at that I’m going to add in some all-purpose flour.I’m actually going to switch to a whisk this is just a silicone whisk and I’m gonna whisk it together and cook it for about a minute.

8

I want that raw flour taste to cook away because this what we’re essentially making is a roux which is the thickener to the gravy that looks good. I’m going to deglaze it now with some white wine and if you don’t drink alcohol you can completely leave it out and just add in a little bit more beef broth but you add some in I’m just going to wait for this to reduce for about a minute and add some beef broth a little bit at a time because.I want this to be thick but I also want it to be quite runny because I want to spoon the sauce when I cut the tenderloin I want to be able to spoon the sauce right over the top so that’s what I want it to be too too thick just keep stirring it you want it lump free and a little bit more stock that looks good at this point.

9

I’m also going to add in the garlic and let that kind of all cook together for just a few minutes or until the sauce thickens and I’ll show you how to finish it so it’s really good I just want to season it with some salt and pepper and I’m also going to add in my herbs and pretty much to turn this off because this gravy is so quick to make you know and I love that about stove top gravies because you don’t have to kind of cook your turkey bones in a separate pod just kind of everything in one pan super easy you can make this on a weeknight you can you don’t have to like have an entire day just to make the gravy which I know I’ve done and I regret so that’s done turning that off my tenderloin has been sitting here tented for a bit so now it’s time to slice looks great.

10

I’m going to put it on my board one at a time I’m going to get rid of the string first make sure you use your thermometer and you test it because you don’t want to undercook pork ever just finished cutting my second one it is so juicy.I’m like so excited to eat this I think you know that’s the number one thing people I think are always so concerned about when it comes to pork tenderloin or any kind of tenderloin really that it’s going to be dry the trick is always to cook it to 160 degrees and if you have a meat thermometer and that should be easy to do and if you just check it you know the thickest part of the actual part of the tenderloin and it reaches 160 degrees and then you tent it for about 15 minutes I’m telling you it always comes out perfect now.

11

I’m just going to drizzle some of this over the top and then I’ll serve the rest of it on the side this just kind of keeps it moist and adds to the flavor that looks fantastic I’m going to give it a bite I’m going to take this one right here kind of try to hide the evidence I guess just spend a little bit more on the sauce a good piece of pork tenderloin that doesn’t need a knife to cut it means it’s very juicy piece mm-hmm that is phenomenal you can serve it for Thanksgiving you can serve it.

Video