Wednesday, May 29, 2013

What's Cookin' Good Lookin'?? Stuffed Pork Tenderloin

Yep! Another Pinterest dinner here! Good gravy I love that site.

So here's the pin I scored the recipe from....Spinach, Prosciutto and Mozzarella Stuffed Pork Tenderloin

What I Did Differently

Ok, so technically the recipe calls to use spinach and sundried tomatoes. Well, I happen to have a severe disdain for spinach...and I didn't have any sundried tomatoes, so those two got left out of the recipe. I will tell you, however, veggies were not lacking at this meal as the hubs had a nice spinach salad. So there!

What I Did Uniquely

The recipe called for crushed garlic and a pork tenderloin sliced and pounded to about 1/4 of an inch thick. Welp, this kitchen genius doesn't have a garlic press...or a meat mallet. So I totally improvised...with a can of baby carrots. Don't judge! It worked! Sorta....

Also, I had no kitchen string. I know, I'm on a roll here with things I'm missing in my kitchen. BUT instead I held the rolled up meat together with kabob skewers cut in half and this totally worked out amazingly! No kitchen string needed, just a touch of ingenuity!

The Verdict

Fully DELICIOUS. Seriously. I'm totally making this again. It's the kind of meal you make to impress your friends. ANNNND its a great "prep-during-nap-meal"!!

What I'd Do Differently

Well for one, I'm getting a garlic press and meat mallet for next time. Not that my canned carrots didn't work...they just didn't work well enough. I needed better crushed garlic and thinner meat (because I had trouble achieving the desired thickness with the pork, mine took about 45 minutes to cook as opposed to 30).

Also, the hubby claimed there was a touch too much lemon in the mix. So next time I'm going to do a little less lemon and a touch more Dijon and olive oil.

All in all, this was a pretty delicious meal and I paired it with Parmesan risotto (a staple side dish in my life). Definitely worth cooking again!

Bon Appetite!

Much love,


  1. Sounds delicious. Your side dish sounds really good too. I haven't had risotto in a long long time.

    I used to work for a family that loved a pork tenderloin on the grill. I'd do four or five minutes a side-three or four sides depending on the size of the meat-and then thinly slice it. I prefer mine with a bit of horseradish and mashed potatoes.