Stuffed Pork Tenderloin
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Well Plated · by Erin Clarke★ 4.9 (60)

Stuffed Pork Tenderloin

NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 100%
CARBS 9G7% OF CAL
2G FIBER4G OTHER4G TOTAL SUGAR
FAT 26G47% OF CAL
7G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pork tenderloin stuffed with spinach, prosciutto, and sun-dried tomatoes, seared and baked. An elegant entree finished with a white wine and lemon butter sauce.

mainitalianporkgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1/3 cup dry-packed sun-dried tomatoes
  • 1/2 small yellow onion
  • 3 tablespoons extra-virgin olive oil (divided)
  • 1 teaspoon dry rubbed sage (divided)
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon kosher salt (divided)
  • 3/4 teaspoon ground black pepper (divided)
  • 5 ounces fresh baby spinach (about 5 cups)
  • 3 cloves minced garlic
  • 1/3 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
  • 1 pork tenderloin (about 1 1/2 to 2 pounds)
  • 2 ounces thinly sliced prosciutto
  • 1/2 cup dry white wine (or additional low sodium chicken broth)
  • 1/2 cup low sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon unsalted butter
  • Additional squeeze fresh lemon juice (optional for serving)
  • Chopped fresh parsley (optional for serving)
PREP
15M
SODIUM
1083MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.