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!
1/2cupchopped sundried tomatoes(use tomatoes packed in olive oil)
3ozfresh baby spinach
1/2cupdry italian bread crumbs
1ozgrated parmesan cheese
1.5lbpork tenderloinsilverskin trimmed
6ozpackage pancetta wheels
salt and pepper
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!