While at Kroger, I stopped by the olive bar and I put together an amazing looking sun dried tomato and olive mix but had no idea what I was going to do with it. I thought this would give a great briny/salty taste to the stuffing I had planned for this pork tenderloin. I butterflied the pork loin and started with Italian seasoning and spinach. I added the sun dried tomato/olive mixture and finished with mozzarella and Parmesan cheese.I rolled it up in plastic wrap and it was placed in the refrigerator for several hours to set up.
When it was time for dinner, I tied it in a few places to hold it together and baked it for just 30 minutes.
Italian Stuffed Pork Tenderloin
It started as an inspirational grocery store trip and ended up a delicious Italian stuffed pork tenderloin.
- 1 Lb Pork Tenderloin Butterflied
- 2 Tbsp Italian Seasoning
- 1 Cup Spinach Chopped
- 1 Cup Sun-dried Tomatoes & Olives From olive bar
- 1 Cup Mozzarella cheese Shredded
- 1/2 Cup Parmesan cheese Shredded
- Salt and pepper To taste
Butterfly the pork tenderloin and pound out to make it even And place on a piece of plastic wrap to assemble.
Sprinkle with Italian seasoning. Top with spinach, sun-dried tomato/Olive mixture ( or whatever mixture you came up with at the grocery store olive bar)
Top with mozzarella cheese and then Parmesan cheese.
Using the plastic wrap, roll the pork as tight as possible making sure the filling stays inside.
Twist the ends of the plastic wrap and fold under. Place the pork on a plate and put in the refrigerator for a few hours or overnight, so that the flavors marry.
Preheat oven to 400° Remove the pork tender line from the plastic wrap carefully and using kitchen twine, tie the pork tenderloin in four to six places.
Place on a cookie sheet lined with foil (spray with olive oil spray) or parchment paper. Salt and pepper to taste.
Roast for 30 minutes or until golden brown and a meat thermometer reads 150°.
Let the tenderloin rest 20 minutes before slicing into rounds. Top with juices and enjoy!