Entree, Pork

Stuffed Pork Tenderloin Wrapped In Prosciutto

Succulent on the inside, salty and crispy on the outside. This stuffed pork tenderloin is filled with savory stuffing, creamy goat cheese, kale, and sweet, tangy cranberry sauce. A festive dish worthy of any special occasion.

Pork on pork, people! This stuffed pork tenderloin wrapped in prosciutto is a pork lover’s dream. And if you are on the fence about what to make for Christmas, you might want to consider this. The red cranberries and green kale are so festive! I included an easy gravy recipe for all you gravy lovers, but honestly, this tenderloin is mouthwatering on its own.

If you shy away from cooking pork for fear of it being too dry, this recipe is for you!

The prosciutto on the outside and the stuffing inside allow the pork to stay juicy and tender throughout. It’s foolproof. I highly recommend an instant-read thermometer; I recently discovered my favorite one last year, which is wireless and connects to your phone! You can locate it in the recipe card below.

There are tons of ways you can stuff a tenderloin; I chose this one because I had leftover stuffing and cranberry sauce which I had in the freezer. You can refer to my cranberry sauce or use store-bought.,and use your favorite stuffing or a boxed version. I don’t have my stuffing recipe up as of yet.

Ingredients, Variations, and Substitutions

Ingredients for stuffed pork tenderloin wrapped in prosciutto.

Pork tenderloin ~ 1 1/2 to 2 pounds. You’ll want it big enough to stuff.

Cranberry sauce ~ Don’t have it? Try this easy no, fuss one, or use store-bought. Raisins are a great option too.

Stuffing ~ A small amount is all you need. You can make it and store the rest. It only takes a few minutes to make or use the boxed version.

Kale ~ I used shredded kale, but you can substitute spinach or use frozen

Goat cheese ~ I used an orange blossom flavor. Many stores offer different types, fig, cherry, or use plain. Or you can omit it.

For more texture, try adding finely chopped pecans or walnuts.

Make This Tenderloin Ahead

  • You can make it ahead! Prepare the stuffing and cranberries two to three days ahead. Assemble, and wrap it tightly in plastic wrap the day before you plan to cook it.

How To Make A Stuffed Pork Tenderloin Wrapped In Proscuitto

  1. Prepare the stuffing and cranberries, and set aside. The stuffing should be cool before you stuff the tenderloin.
  2. Butterfly the tenderloin; Don’t worry. This is very easy if you have never done this before, and a great kitchen skill . Rinse and pat dry the tenderloin. Next, you will want to remove any shiny skin, “silverskin.” If left on, it can cause the meat to be tough.
  3. Using a sharp knife, cut down the middle of the tenderloin, but don’t cut all the way through. Open it up like a book. You’ll notice both sides are thick. Now do the same cut on each side, opening them up.
  4. Now the fun part! Lay a piece of plastic wrap over the tenderloin, and start pounding. I use a meat mallet, or you could use a rolling pin as you are doing this; pound from the middle to the edges, working evenly to thin and spread out the pork. About a 1/2 to 3/4 inch is plenty good. You don’t want it to thin, or it will start to tear. Sprinkle salt, pepper, and thyme. Now time to stuff it.

Assembly

  1. Stuff the tenderloin. Sprinkle the goat over the tenderloin, followed by the cranberries, kale, and then stuffing. As you add each layer, press down gently but firmly, as this will make it easier to roll up.
  2. Starting at one edge being rolling tightly. Don’t overthink this, it’s messy, but it will look pretty in the end. Think like you’re rolling up a burrito. After the first roll, fold in the ends and keep rolling, pressing down gently and tucking in the stuffing. Secure the seam with toothpicks.
  3. Sear. Heat a skillet over high heat, and add 2 tablespoons olive oil. Let the oil get hot, and add the meat, searing all sides, about a minute for each side. This process helps keep all the juices in while cooking. Remove from heat. Let the tenderloin rest on a cutting board and cool.

Wrapping Tenderloin In Prosciutto.

  1. Remove toothpicks from the tenderloin. Lay a large piece of plastic wrap on a cutting board or work surface. Carefully peel the prosciutto out of the package, placing it on the plastic wrap and overlapping each piece slightly. Place the tenderloin in the center. Take one prosciutto and lay it lengthwise across the tenderloin. Starting with the ends, pull the prosciutto up and over. Continue with the sides, pressing gently until the tenderloin is wrapped. Using the plastic wrap on which it is lying, wrap the tenderloin tightly and place it in the refrigerator for at least an hour or until ready to cook.
  2. Cook. Preheat the oven to 400 degrees F. Spray a sheet pan with nonstick cooking spray. Insert an oven-proof thermometer like this one. If you do not have one, use an instant-read thermometer. Cook for 25 – 30 minutes until the temperature reaches 145 degrees F, remove from the oven, and rest for at least 10 minutes
Instructional photos on how to butterfly a tenderloin

Helpful Tips

  • Bring the prosciutto to room temperature. This will make it much easier when peeling them out of the package.
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Stuffed Pork Tenderloin Wrapped In Proscuitto


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5 from 1 review

  • Author: Teri Wallingford
  • Total Time: 1 hour 45
  • Yield: 68 servings 1x

Description

Succulent on the inside, salty and crispy on the outside. This stuffed pork tenderloin is filled with savory stuffing, creamy goat cheese, kale, and sweet, tangy cranberry sauce. A festive dish worthy of any special occasion


Ingredients

Units Scale
  • 1 pork tenderloin, 1 1/2 to 2 pounds
  • 1/4 cup prepared stuffing * see note below
  • 1/4 cup cranberries
  • 1/2 cup packed kale
  • 1 to 2 packages of prosciutto
  • 1/4 cup goat cheese. flavored or plain

 


Instructions

Preparing the pork tenderloin

  1. Prepare the stuffing and cranberries, and set aside. The stuffing should be cool before you stuff the tenderloin.
  2. Butterfly the tenderloin; Don’t worry. This is very easy if you have never done this before, and a great kitchen skill . Rinse and pat dry the tenderloin. Next, you will want to remove any shiny skin, “silverskin.” If left on, it can cause the meat to be tough.
  3. Using a sharp knife, cut down the middle of the tenderloin, but don’t cut all the way through. Open it up like a book. You’ll notice both sides are thick. Now do the same cut on each side, opening them up.
  4. Now the fun part! Lay a piece of plastic wrap over the tenderloin, and start pounding. I use a meat mallet, or you could use a rolling pin as you are doing this; pound from the middle to the edges, working evenly to thin and spread out the pork. About a 1/2 to 3/4 inch is plenty good. You don’t want it to thin, or it will start to tear. Sprinkle salt, pepper, and thyme. Now time to stuff it.

Assembly

  1. Stuff the tenderloin. Sprinkle the goat over the tenderloin, followed by the cranberries, kale, and then stuffing. As you add each layer, press down gently but firmly, as this will make it easier to roll up.
  2. Starting at one edge being rolling tightly. Don’t overthink this, it’s messy, but it will look pretty in the end. Think like you’re rolling up a burrito. After the first roll, fold in the ends and keep rolling, pressing down gently and tucking in the stuffing. Secure the seam with toothpicks.
  3. Sear. Heat a skillet over high heat, and add 2 tablespoons olive oil. Let the oil get hot, and add the meat, searing all sides, about a minute for each side. This process helps keep all the juices in while cooking. Remove from heat. Let the tenderloin rest on a cutting board and cool.

Wrapping tenderloin in prosciutto

  1. Remove toothpicks from the tenderloin. Lay a large piece of plastic wrap on a cutting board or work surface. Carefully peel the prosciutto out of the package, placing it on the plastic wrap and overlapping each piece slightly. Place the tenderloin in the center. Take one prosciutto and lay it lengthwise across the tenderloin. Starting with the ends, pull the prosciutto up and over. Continue with the sides, pressing gently until the tenderloin is wrapped. Using the plastic wrap on which it is lying, wrap the tenderloin tightly and place it in the refrigerator for at least an hour or until ready to cook.
  2. Cook. Preheat the oven to 400 degrees F. Spray a sheet pan with nonstick cooking spray. Insert an oven-proof thermometer like this one. If you do not have one, use an instant-read thermometer. Cook for 25 – 30 minutes until the temperature reaches 145 degrees F, remove from the oven, and rest for at least 10 minutes.

Notes

* Depending on the tenderloin size, you may need more or less of the filling ingredients.

  • Prep Time: 15 + 60 chilling time
  • Cook Time: 25-30 minutes
  • Category: Entree
  • Method: Oven

2 Comments

  1. OMG!!!!! Teri you are amazing and so was this stuffed pork recipe. I have personally tried some of your meals as well as deserts. You should open your own restaurant as I have yet to try something you’ve suggested that wasn’t delicious. If you don’t open your own restaurant it would be others loss. Keep Blogging, and I’ll keep enjoying.






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