Pork Tenderloin Stuffed with Spinach, Ham & Cheese
I must admit, when Elena and I were making this dish, I was struck at how easy it came together….and it took so little time too! The fact that it is so good and satisfying makes this a new “go to” recipe for all occasions. The pork tenderloin is "butterfly” cut and then pounded thin. (You can have the butcher do this!) Layer slices of the Prosciutto d’ Parma on the pork then top with beautiful sautéed spinach and a sprinkle of Parmigiano-Reggiano cheese. The pork is rolled, trussed, and roasted. Carving reveals the beautiful filling inside. Topped with a simple pan sauce, it is a show-stopping main dish that looks very impressive and it seems like it took a long time to prepare, but actually it’s quite easy and can be prepared ahead and just cooked at the last moment!
Ingredients
- 2 T Butter
- 1 Shallot finely chopped
- 1 pound Baby Spinach washed, drained and slightly damp
- 3 T Olive Oil
- 2 Pork Tenderloins approximately 1 ½ lb each
- 10 slices Prosciutto d’ Parma
- 1 cup Parmigano-Reggiano Cheese use a potato peeler to slice into curls
- Salt & Pepper to taste
- Butcher Twine
- 1 cup Chicken Stock
Instructions
Spinach:
- In a large pan with a lid over medium heat, add the butter; when warm, add the shallots and sautée for about 2-3 minutes, or until they just begin to soften. Add the spinach, toss, then cover with the lid and cook for 2-3 minutes.
- Remove the lid and turn the heat to medium-high. Toss the spinach for another 1-2 minutes until the greens are wilted. Season with salt and 4-5 twists of pepper.
- Remove the spinach from pan and place in a colander lined with a clean kitchen towel. Allow the spinach to cool slightly, Twist the spinach in the towel and using your hands squeeze out any excess water.
- Finely chop the spinach and set aside.
- Pre heat the oven to 400º F.
Pork:
- Place one of the pork tenderloins onto a cutting board. Slip your boning knife under the shiny silver skin and remove it from the meat. There is no need to remove the little bits of fat.
- Holding the knife parallel to the tenderloin, make a cut though the center, but not going all the way though to the other side. The pork will fold open like a book.
- Flip the meat over and place a piece of plastic wrap on top and gently pound the tenderloin out until you reach an over all thickness of ¼ inch. Set aside and repeat to the other tenderloin.
- Lay the pounded tenderloin back on the cutting board. Place 5 of the prosciutto slices on top of the pork, over lapping slightly as you go.
- Place one half of the spinach mixture evenly down the center of the loin; top with one half of the cheese.
- Carefully roll the tenderloin up. Use butcher twine to secure it closed. Repeat with other tenderloin. Season the outside with salt & pepper.
- Butcher Twine Step 1: On one end, tie a loop around the tenderloin and secure with a knot.
- Butcher Twine Step 2: Holding the twine upward, make a loop. Put the loop over the tenderloin, placing it approximately 2 inches down from the first loop.
- Butcher Twine Step 3: Repeat loops until you've secured the length of the tenderloin.
- Butcher Twine Step 4: Tie off the end of the twine to the last loop.
- Place a large ovenproof skillet on the stove on medium-high heat. Add the 3 tablespoons of olive oil. Once the oil is very hot, add the tenderloins. Sear each side of tenderloin until golden brown; about 2-3 minutes a side.
- Carefully place the skillet into the 400º F oven and roast until the internal temperature reaches135-140º F inside, about 15-20 minutes, depending on the thickness of the tenderloin.
- Transfer the meat to a carving board; loosely tent with aluminum foil and let rest for 10-15 minutes.
- While the meat is rest place the pan on the stove over medium -high heat. BE CAREFUL, THE HANDLE IS HOT!! Add the chicken stock and de-glaze the pan scraping the bottom to get all the brown bits. Set aside.
- Remove the string and slicing the tenderloin, place on a plate or platter. Spoon the pan sauce on top of the meat. Serve with the dauphinious potatoes.
Notes
TIPS & TRICKS
– Spinach can be sautéed a day or two in advance.
– The pork can be pounded a day ahead then assembled early in the morning of your party. Wrap the stuffed tenderloin in plastic or parchment. Pat dry with paper towels before searing to ensure you get a beautiful brown sear.
– Leftover pork makes a great sandwich for lunch!
Alternate Search Term(s): proscuitto, bacon, pork