Lean pork tenderloin is stuffed with a spinach and sun-dried tomato mixture and wrapped in pancetta. It’s a great main entree to slice up for dinner!

Stuffed Pork Tenderloin Wrapped in Pancetta
Any situation in which you wrap pork with even more pork is a good one, right?

Wrap it in bacon.

Or wrap it in pancetta.

…and I’m a fan.

In this case, this pork tenderloin isn’t just wrapped. It’s stuffed too.

The stuffing is made up of chopped sundried tomatoes, fresh spinach, Italian bread crumbs, and parmesan cheese:

Sundried Tomato Stuffing in Bowl for Filling Pork Tenderloin

You pound out the pork tenderloin until it’s flat, then slather it with the stuffing:

Spinach Stuffing Spread on Butterflied Pork Tenderloin

Roll it up, then wrap it with the thinly sliced pancetta. Once it’s tied it’s ready to go in the oven!

Pancetta Wrapped Pork Tenderloin Tied with Butcher\'s Twine

The pancetta flavors the outside of the meat as it cooks:

Pancetta Wrapped Pork Fully Cooked on Cutting Board

Snip the twine, slice it up, and you’ve got some super flavorful stuffed AND wrapped pork!

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Pancetta Wrapped Stuffed Pork Tenderloin Cut Into Slices

Pancetta Wrapped Stuffed Pork Tenderloin

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
 Lean pork tenderloin is stuffed with a spinach and sun-dried tomato mixture and wrapped in pancetta. It's a great main entree to slice up for dinner!
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Ingredients

  • 1/2 cup chopped sundried tomatoes (use tomatoes packed in olive oil)
  • 3 oz fresh baby spinach
  • 1/2 cup dry italian bread crumbs
  • 1/2 cup chicken stock
  • 1 oz grated parmesan cheese
  • 1.5 lb pork tenderloin silverskin trimmed
  • 6 oz package pancetta wheels
  • salt and pepper

Instructions 

  • Preheat the oven to 400 degrees F.
  • Cook the baby spinach in a small pan for about 5 minutes over medium heat, just to wilt it slightly and cook out some water. Once it has cooled, squeeze out the water very well.
  • Mix to combine the sundried tomatoes, spinach, bread crumbs, chicken stock, and cheese. It’s going to seem too wet at first, but the bread crumbs will soak up the chicken stock. Season with salt and pepper to taste, and set aside.
  • Slice the pork tenderloin down the middle about 3/4 through. Pound the two sides flat with a frying pan or meat pounder.
  • Spread the flattened pork with the stuffing mixture, then roll it up nice and tight. Season the entire exterior of the rolled pork with salt and pepper, then wrap the tenderloin with the pancetta slices. Truss the pork tenderloin with twine.
  • Roast for about 30 minutes, until it reaches 145 degrees F on an instant read thermometer.
  • Let the meat rest for at least 10 minutes so all the juices don’t run out. Slice and enjoy!

Nutrition

Calories: 498kcal, Carbohydrates: 17g, Protein: 47g, Fat: 26g, Saturated Fat: 9g, Cholesterol: 144mg, Sodium: 679mg, Fiber: 2g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Joanne Ozug