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Stuffed Pork Tenderloin


  • 3 Cloves Crushed Garlic

  • 2tbsp Lemon Juice

  • 2tsp Dijon Mustard

  • 1tsp Olive Oil

  • 1/4tsp Ground Black Pepper

  • 1lb Pork Tenderloin

  • 1 1/2oz Mozzarella Cheese

  • 2 Cup Baby Spinach

  • 1tbsp Sun Dried Tomatoes

  • 1oz Thinly Sliced Prosciutto

  • Salt and Pepper


  1. Preheat oven 220degC.

  2. Combiner garlic, lemon juice, mustard, olive oil and black pepper together.

  3. Make 4 slits on the tenderloin, open it so that it lies flat. Cover with plastic wrap and flatten to 1/4inch thick with a mallet.

  4. Remove plastic wrap. Spread 1/2 of the garlic mixture on the inside of the pork. Place mozzarella over, followed by spinach, tomatoes and proscuitto. Press down gently.

  5. Roll pork up, starting from the long side. Tie using kitchen string with 1 1/2 - 2inch intervals.

  6. Season lightly with salt and remaining garlic mixture. Place on a rack in a shallow baking pan.

  7. Bake for 25-30mins. Place under the broiled to brown the top for 5mins, then transfer to a cutting board. Let stand 10mins before removing the string and slice. Slice into 8 pieces.

Adapted from Skinny Taste

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