Pork Tenderloins Stuffed with Dry Tomatoes
Elevate your dinner table with this irresistible recipe for Pork Tenderloins Stuffed with Sun-Dried Tomatoes, a dish that combines bold flavors with elegant presentation. Juicy pork tenderloins are butterflied and filled with a savory mixture of sun-dried tomatoes, fresh spinach, basil, creamy cheese, and a hint of garlic, creating a rich and flavorful stuffing. Rolled and seared to golden perfection, then oven-roasted for tender, melt-in-your-mouth results, these stuffed tenderloins are as impressive to serve as they are easy to prepare. Perfect for a special occasion or a weeknight treat, this recipe pairs beautifully with roasted vegetables or a crisp green salad. With its vibrant Mediterranean-inspired flavors and minimal prep time, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloins
- 1 cup Sun-dried tomatoes
- 2 cups Fresh spinach leaves
- 2 pieces Garlic cloves, minced
- 1 cup Cream cheese
- 0.33 cup Fresh basil leaves
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 roll Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Lay each pork tenderloin on a cutting board and carefully slice it lengthwise down the middle, stopping short of cutting all the way through. Open the tenderloin like a book and flatten slightly with a meat mallet.
Season the inside of each tenderloin with a pinch of salt and pepper.
In a bowl, combine the sun-dried tomatoes, spinach, minced garlic, cream cheese, basil, Parmesan cheese, and a pinch of salt and pepper. Mix until evenly combined.
Spread the filling mixture evenly down the center of each tenderloin.
Carefully roll each tenderloin tightly into a cylinder, starting at the long side. Secure the rolls with kitchen twine at 1-inch intervals to ensure the stuffing stays in place.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes before cutting. Carefully remove the twine.
Slice the pork into 1-inch thick pieces and serve warm. Pair with roasted vegetables or a simple salad for a complete meal.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 925 mg | 308% | |
| Sodium | 4082 mg | 177% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 29.8 g | ||
| Protein | 268.3 g | 537% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 622 mg | 48% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 6323 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
