Susan’s Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Susan’s Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin

Susan’s Spinach Prosciutto and Mozzarella Stuffed Pork Tenderloin
Serves: 6
 
Ingredients
  • 1 24 oz. pork tenderloin
  • 3 cloves garlic - crushed
  • 2 tbsp. lemon juice - freshly squeezed
  • 2 tsp. Dijon mustard
  • 1 tsp. olive oil
  • ¼ tsp. black pepper
  • 1 ½ oz. reduced fat mozzarella cheese
  • 2 cups fresh baby spinach - chopped
  • 2 tbsp. sun dried tomatoes - chopped
  • 1 oz. thin sliced prosciutto
  • salt and fresh cracked pepper, to taste
Instructions
  1. Combine crushed garlic, lemon juice, mustard, olive oil, and pepper. Mix well.
  2. Cut a lengthwise slit down the center of the tenderloin to within ½- inch of bottom (don’t cut all the way through). Open the pork loin so it lies flat. Pound a little with mallet to flatten the edge. On each half - cutting from the center out - make another lengthwise slit in each direction within ½-inch of bottom. Cover with plastic wrap or wax paper and flatten to ¼-in. thickness with a mallet.
  3. Remove the covering and spread ½ of the garlic/Dijon mixture on the inside of the pork. Then layer the cheese, spinach, sun dried tomatoes and prosciutto on top. Mash it down gently so everything is compacted.
  4. Roll the pork loin up like it’s a jelly-roll. Starting with a long side. Tie the loin at 1½” to 2” intervals with kitchen string.
  5. Season the top of the loin lightly with the remaining garlic/Dijon mixture and a little pepper. Place in a shallow baking pan.
  6. Bake uncovered, at 425° for 1 hour or until a meat thermometer reads 160. Cover pan with foil and let stand 10 minutes before removing string and slicing.

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