Made this for dinner tonight. My husband couldn't believe his eyes!

Thanks. I'm making this for Christmas – it looks so pretty!

It would be great, I would cook it for less time. What a great recipe!! Pour over the meat. This was amazing! Added lots of extra garlic too per my hubby's love of all things garlic. In particular, I’m taken back to what used to be a 4th of July family tradition – one that I’ve written about here before. I made this for my parents 50th wedding anniversary for 40 people and it was a huge success!! I'm going to try this this weekend. Grilling stovetop, predictably, the process doesn’t change all that much. I’ve remade the mixture twice and it’s the same. Made this for Christmas dinner today. This recipe is insanely good!!!! It is sooo good. Woohoo! Your daughter is beautiful! Taste of Home is America's #1 cooking magazine. def making it soon!!!

With the Hatfield® Marinated Pork Tenderloin opened flat on the cutting board, layer each side with spinach, mozzarella, sun dried tomatoes, and the grilled sweet onion from earlier. Dear Catherine, I too watched the fireworks from a boat all during my growing up. Ooofda. Just over … Wasn't sure if it would get weird. I am making this for dinner tonight, can't wait! Please give her a hug from me and my family. Remove from the heat and set aside. A very excited Madison didn’t cry and even gave Santa a list of what she wanted (which included a pony). thanks! Will never forget the echo off the water. Served it to company, with RAVE reviews! Pork can dry out so easily. Did you use sun dried tomatoes packed in oil or no?

Oh my, what a delicious recipe. Is the mozzarella Polly-O string cheese? Bake until a thermometer reads 145°, 10 minutes longer. This site uses cookies to help provide the best user experience. Mozzarella and Spinach Stuffed Pork Tenderloin, Catherine, Great looking meal...the Caprese salad was the perfect side to complement that fabulous stuffed pork tenderloin! Sure, use your thermometer to see the internal temp. This information will not be used for any purpose other than enabling you to post a comment.

One question, if I don't use the prosciutto what would the points value be then? Hi Gina.. Have you ever frozen proscuitto before? Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Is it possible to prepare this and freeze it for cooking at a later date? can fresh tomatoes be used? It's great for a holiday dinner, but I would have easily made this on a weeknight too! Can you cook this in a pressure cooker instead of the oven?

Flavors are awesome. Yum! Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side. I don't have dried on hand.. making for dinner tonight sounds delish. Roll up jelly-roll style, starting with a long side. Twitter Hopefully you can help. Take Care, Big Daddy Dave. Discard toothpicks. Someone in my family cannot eat it due to a dietary restriction. I thought it might unravel a bit, but the taste would work out. I just love this innocent age, I wish I could freeze time. Everyone loved it! Thanks for this recipe idea, and "Happy Holidays" to all. Hi Gina, this looks great I am going to make it tonight for sure! I wasn't sure about how the stuffing would hold up if stored for 24 hours…. Thanks for all your delicious recipes…I've become a skinnytaste addict! Thanks anyway . Get new free recipes and exclusive content delivered right to your inbox: Your email address will not be published. Dinners for these occasions were invariably some kind of grilled meat – be it thoroughly sauced pork ribs, hardy burgers, sausages in thick red sauce, or even some combination thereof. My husband loved it as much as I did. Bake at 425° for 15 minutes. Close meat; tie with kitchen string and secure ends with toothpicks. I had some mashed potatoes & green beans with it, too. I didn't have a rack, so I just used a glass baking pan….came out great!

I made this last night and it was amazing! I've had it a while, got it in the supermarket. Let stand 10 minutes before removing string and slicing. We used lambs-quarter, Canadian bacon, smoked gouda and roasted red pepper.

Thanks! I'm making this again when my children come home from college. Layer the tomatoes alternating with the fresh mozzarella and the fresh basil leaves. It’s very watery so I’m afraid maybe there’s a mistake on the recipe (or it’s supposed to be watery and not actually “spread”). Mikki. This looks amazing! Spread spinach mixture over tenderloin This recipe did not disappoint! The colors of the stuffing really are very pretty and festive! 3 reasons… First, I hate chewy prosciutto in the middle of recipes. The pork was tasty & tender, the filling was good & not overpowering; I didn't even wrap mine with string; just carefully rolled it, put seam side down on a foil lined cookie sheet & baked. That looks absolutely amazing! Baste tenderloin with 1/2 of the mixture. I made this for lunch today and it was DELICIOUS!! Your daughter is a DOLL!

Quick question: Is there a more specific measurement than "two slices?" Pork tenderloin is perfect for the holidays, and it’s just as lean as chicken breast.

My husband raved about this dish and has requested I make it again this week I didn't have kitchen string but luckily it held its roll without it.

For myself, it’s a mix of the above.

You can mix up the stuffing ingredients to make a delicious and easy meal for easy entertaining. Sounds delicious! Would the stuffing hold up? Required fields are marked *. Could you use fresh mozzarella? Thanks for the idea. Flatten to 1/4-in. I love that it is super easy to make, I even added more dijon mustard by accident. I have a loin in the freezer, Sunday dinner, and a bag of potatoes I need to use. Thank you for the amazing recipe!!! This looks amazing!

I knew there was a reason I pulled that tenderloin out of the freezer yesterday.