Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 4 Servings
Stuffed with cheese, sun-dried tomatoes, and spinach, this Pork Tenderloin is surely a must-try! You will surely love every bite of this. Serve it with the potatoes, and you have yourself a meal to remember. Enjoy!
Ingredients:
Cooking spray
1/2 box of frozen spinach, thawed and excess water squeezed out
3/4 c shredded mozzarella cheese
1 1/4 lbs. pork tenderloin
1/3 c sun-dried tomatoes, sliced
1 lb. of small potatoes, sliced or cut into 1-inch pieces
1 tsp Italian seasoning
1 tbsp chopped parsley
Salt and pepper to taste
1 1/2 tbsp olive oil
Directions:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Line with foil and apply cooking spray to a sheet pan.
3. Slit through from bottom to end of the pork. Make sure that it’s only a shallow slit just enough to open it like a book.
4. Like a book, open the pork and use a meat mallet to gently pound it to about 3/4-inch thick.
5. Season the pork with salt, pepper, and Italian seasoning.
6. Add cheese, spinach, and sun-dried tomatoes to one side of the pork.
7. Roll up the pork, then use kitchen twine to close it up.
8. Rub all sides of the pork with salt and pepper.
9. Lay the pork onto the prepared sheet pan.
10. Add potatoes into a mixing bowl, then drizzle olive oil and sprinkle salt and pepper. Toss until the potatoes are well coated.
11. Arrange the potatoes around the pork.
12. Put the pan inside the preheated oven, then bake the pork and potatoes for about 30 minutes or until done.
13. Remove from the oven and allow them to cool for a few minutes at room temperature.
14. Slice the pork into even pieces.
15. Serve with the potatoes and enjoy!
Nutrition Facts:
Calories: 271 kcal | Carbohydrates: 7g | Protein: 36g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 254mg | Potassium: 1010mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4385IU | Vitamin C: 5.5mg | Calcium: 178mg | Iron: 3.2mg
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