Italian style stuffed pork tenderloin Recipe
Cost per serving $2.89 view details
- 650 g pork tenderloin
- 60 g cream cheese
- 1 tsp granulated garlic, divided
- 2 tsp ground black pepper, divided
- 2 tsp dry Italian herbs (rosemary, thyme, oregano, basil), divided
- 40 g prosciutto
- 80 g smoked sausage or pepperoni, thinly sliced
- 50 g Swiss cheese slices
- 20 g fresh spinach leaves
- 1 tsp cayenne pepper, divided
- 60 g mozzarella, shredded
- 4 tbs olive oil, divided
- Juice from 1/2 lemon
- 1/4 cup white wine
- 4 garlic cloves, halved
- Grated rind of 1/2 lemon
- 2 tbs bread crumbs
- 1/2 packet cream of mushroom soup of your choice
- 350 ml water
- 300 g mushrooms, (button mushrooms), cleaned, and thickly sliced
Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
Spread a thin layer of cream cheese, season with granulated garlic, pepper and some Italian herbs.
Top with spinach, sprinkle with more granulated garlic and a little of cayenne pepper. Add mozzarella on top.
Starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks or a string. Place in a deep roasting pan.
Drizzle the loin with 2 tablespoons olive oil and lemon juice. Pour around ¼ cup white wine in the bottom with halves of garlic cloves. Season with more Italian herbs and grated lemon rind on top. Put this in the refrigerator covered for up to 3 hours or overnight.
Meanwhile make a gravy from ½ packet of cream of mushroom soup of your choice cooked in 350 ml water. Add sliced button mushrooms.
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|Amount Per Serving||%DV|
|Serving Size 320g|
|Recipe makes 6 servings|
|Calories from Fat 211||54%|
|Total Fat 23.74g||30%|
|Saturated Fat 8.1g||32%|
|Trans Fat 0.05g|
|Total Carbs 11.36g||3%|
|Dietary Fiber 1.1g||4%|