Creamy Spinach and Prosciutto Stuffed Pork

When it comes to crowd favorites, this is going to be by far your newest favorite go-to meal. It’s hearty, bright, succulent – and let’s face it – it’s visually a stunner.

The other bonus of this melt-in-your-mouth pork dish is that once you get the preparation done, it’s hands off. All you have to do is pop it in the oven and try not to purr like a kitten as the smell radiates through the kitchen.

Simply serve this with a salad and your entire plate will be a riot of color. You’ll thank us later.

Cooked spinach, tomatoes, basil, and prosciutto
Twine, and chopped vegetables
Stuffed pork tenderloin
Plated pork tenderloin
Creamy Spinach and Prosciutto Stuffed Pork

This pork dish is perfect for a dinner party - or a Wednesday night! 

Servings: 4
Ingredients
  • 7 cups baby spinach
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried red pepper flakes
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 4 oz. cream cheese
  • 1/4 cup diced cherry tomatoes
  • 1 (1 lb.) pork tenderloin
  • 5 slices prosciutto
Instructions
  1. Preheat oven to 450 degrees. 

  2. Sauté the spinach with the olive oil in a large frying pan over medium heat. Season with salt, pepper, and pepper flakes. Cook until the spinach has completely wilted and cooked down, about 2-3 minutes. Stir in the garlic and shallot, and sauté for 1 minute. Let the spinach mixture cool for a few minutes. Wrap spinach in a clean kitchen towel and squeeze to get rid of most of the moisture. 

  3. In a large bowl combine the cooked spinach with the cream cheese and tomatoes. Stir well to combine. 

  4. On a flat work surface, butterfly the pork so that it opens like a book. Cover with plastic wrap, and flatten with a meat tenderizer, so that it’s approximately ½-inch thick. 

  5. Top with prosciutto and spinach mixture. 

  6. Cut several pieces of kitchen twine to approximately 5-6 inches long, and place under the pork. Roll pork tightly, and tie snugly with kitchen twine. Cut off any overhang. 

  7. Place the pork in a baking pan, and bake for 20 minutes. Reduce heat to 350, and bake for an additional 45-60 minutes, or until the pork registers between 145-165 degrees. 

  8. Tent with foil, and let the pork rest for 10 minutes. 

  9. Cut the twine off, and slice pork into ½-inch pieces. 

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