This filled pork tenderloin is filled with spinach, cheese and solar dried tomatoes, then rolled up and roasted to perfection. An elegant meal that’s truely quite easy to make!


Beef tenderloin is perfect for an smooth dinner, however while you butterfly it and stuff it with a delicious filling, it gets even better. upload some potatoes to your roasting pan and also you’ll have a whole meal.

I always keep a red meat tenderloin in my freezer. They’re flavorful, soft, inexpensive and the proper impartial base to layer on the flavors. This crammed pork tenderloin is a own family favourite, it’s full of savory Italian flavors and appears fancy too.


  • 1/3 cup sun dried tomatoes sliced
  • 1/2 box frozen spinach thawed and excess water squeezed out
  • 1 1/4 pound pork tenderloin
  • 1 teaspoon Italian seasoning
  • 1 pound small potatoes , sliced or cut into 1 inch pieces
  • Salt and pepper to taste
  • 3/4 cup shredded mozzarella cheese
  • 1 1/2 tablespoona olive oil
  • Cooking spray
  • 1 tablespoon chopped parsley


  1. Preheat the oven to 400 ranges F. Line a sheet pan with foil and coat it with cooking spray.
  2. reduce a deep slit all of the manner down the length of the pork - do now not cut all of the way through. Lay the pork open like a e-book and pound to about three/four inch thick with a meat mallet.
  3. Sprinkle the Italian seasoning, salt and pepper over the red meat. Layer the spinach, cheese and solar dried tomatoes over one side of the pork.
  4. Roll the pork up tightly and comfortable with lengths of kitchen twine - tie every string about 2-three inches apart.
  5. Season the outside of the red meat generously with salt and pepper. region the beef at the lined sheet pan.
  6. vicinity the potatoes in a bowl. upload the olive oil to the bowl; toss the greens to coat and season to taste with salt and pepper.
  7. place the potatoes at the sheet pan around the beef.
  8. location the pan in the oven and cook dinner for half-hour or until potatoes are browned and gentle and the internal temperature of the beef reaches among a hundred forty five levels F. (medium rare) and 160 ranges F. (medium), on a meat thermometer. 
  9. get rid of red meat from heat and allow rest for 5 minutes. cast off the string and slice the beef. Sprinkle with parsley and serve at once with the potatoes.

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