- 1 pork tenderloin
- 3 garlic cloves
- 3 ounces proscuitto (sliced thinly)
- 2 cups spinach leaves
- 1/4 cup roasted red pepper
- 1/2 cup Italian cheese
PER SERVING *
|Calories360Calories from Fat370|
|% DAILY VALUE*|
|Calories from Fat370|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sandra & Joe 30 days ago
This was delicious! I also used fresh mozzarella and extra old cheddar (white). Instead of roasted red peppers, I used red pepper jelly. This is one of my new favourite recipes! Everyone loved it!
Joanne Pipito 28 Oct
Amazing added some white to the dish
Mindy Bowen Fernandes 16 Sep
Big hit! Looks fancy, but fairly simple to put together!
Sharon Maxey 26 Mar
Very flavorful. My family loved it
Barbara Clark 26 Feb
Absolutely delightful. My guests loved it and asked for the recipe
Karen T. 28 Jan
Very flavourful and delicious!
Alicia B. 3 Jan
I did this with a venison tenderloin, but oh my goodness it was quite possibly the best thing I have ever cooked
Terry F. 7 Nov 2017
This was full of flavor. I will definitely make it again!
Ann Walling 24 Oct 2017
Excellent! VERY tasty.....just remember, the prosciutto is salty so you really need to either omit salting the pork before stuffing, or go very light handed on the salt. It was picture perfect!
JIll 28 May 2017
Nice, bright recipe! We substituted the mozza for jack since we did not have any to-hand, and it turned out lovely!
Laurel Repski 17 Dec 2016
This recipe is GREAT! Definitely a make again. Super easy, and so tasty. Great company dish, elegant looking, savoury, and easy to pair with both wine (red or white work) and sides.