Spinach, Prosciutto, Mozzarella Stuffed Pork Tenderloin

Ready to take your traditional pork tenderloin to the next level? This Fareway fan favorite has all the richness of pork with a creamy tender center!


  • 3 cloves garlic, minced
  • 2 Tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp olive oil
  • 1/4 tsp ground black pepper
  • 1 lb pork tenderloin
  • 1 1/2 oz mozzarella cheese
  • 2 cups baby spinach
  • 2 Tbsp roasted red peppers, diced
  • 1 oz prosciutto
  • 3/4 lb bacon
Spinach, Prosciutto, Mozzarella Stuffed Pork Tenderloin


  1. Combine crushed garlic, lemon juice, mustard, olive oil, and pepper; mix well.
  2. Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through).
  3. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.
  4. Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, roasted red peppers and proscuitto on top, press down gently.
  5. Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string.(or wrap in bacon instead)
  6. Season lightly with salt, and remaining garlic/Dijon mixture. Place on a rack in a shallow baking pan.
  7. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 150°. Place under the broiler to brown the top for 5 minutes, then transfer to a serving platter or cutting board.
  8. Let stand 10 minutes, remove string if used, and slice.