Stuffed Pork Tenderloin

The stuffing recipe below is technically for a single one pound tenderloin. We found that is way too much. Typically, we will use half of it in a single tenderloin and freeze the rest for another time. The image shows stuffed with half the stuffing.

Ingredients:

• 1/2 Cup dry packed sun-dried tomatoes
• 1/2 Small white or yellow onion
• Oil for cooking
• 1 Teaspoon dried sage (divided into 2)
• 1 Teaspoon kosher salt (divided into 2)
• 1/2 Teaspoon ground black pepper (divided into 2)
• 1/2 Teaspoon dried rosemary
• 1 Package frozen spinach, thawed and drained
• 3 Cloves garlic, chopped
• 1/3 Cup freshly grated Parmesan cheese
• 1 Pork Tenderloin, about 1 to 1½ pound
• 3 to 4 pieces thinly sliced prosciutto (this is option. recipe works fine without it)
• 1/2 Cup dry white (or chicken stock)
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon butter
• Garnish with chopped parsley

Directions: Preheat oven to 375° F

Make the stuffing first: Place the sun-dried tomatoes in a bowl containing a cup of hot water. Set aside and let them re-hydrate. While tomatoes are soaking, dice the onion. Heat a little oil in a large oven safe skillet on the stove. Add the onions, 1/2 teaspoon of sage, salt and pepper, and all the rosemary. Sauté until the onions are soft. Add the drained spinach and stir to mix. Remove the tomatoes from the water but reserve the liquid. Chop the tomatoes and add to the skillet. Add the garlic and cook for another minute. Remove the stuffing to a plate and let it cool a little. Wipe the pan with a paper towel.

Prepare the pork: Remove all the fat and silver skin from the pork. Butterfly the pork by cutting a slit down the tenderloin lengthwise. Don’t slice it all the way through, leave one side attached. Open like a book and cover with plastic wrap. Pound the tenderloin so it’s about 1/2 inch thick. Lay the pieces of prosciutto on the tenderloin. Spoon half (or more if you want) of the spinach stuffing along the center of the meat. Roll it up like a jellyroll Secure the edges together with toothpicks or tie together with butcher’s string. If you use toothpicks, make sure they lay flat so the meat can cook in the pan seam side down.

In the same skillet you used to prepare the stuffing, heat a couple tablespoons of oil on the stove. Add the meat, seam side up, and place in the pre-heated oven. Cook for 15 minutes then flip the meat so it’s seam side down and return to the oven for 10 more minutes. Remove from the oven and let rest for 5-10 minutes. The meat should reach 145° after resting.

Make the sauce: In the same pan, on medium heat, add the wine and 1/2 teaspoon of sage and reduce by half. Scrape up all the browned bits on the pan. Add 1/2 cup of the reserved tomato liquid and the lemon juice. Cook until it thickens a little, about 5 minutes. Stir in the butter to melt. Taste and add additional salt and pepper if necessary. Slice the meat into 1 inch pieces and serve the sauce on top.