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Fancy enough for a dinner party, yet easy enough for a busy night (cooks in 30 minutes). We stuff our ultra tender, hand-trimmed pork tenderloin with thin prosciutto, spinach, mozzarella and roasted red peppers. Roast for 25-30 minutes, let it rest 5 minutes and then slice and serve your beautiful stuffed pork filets. Recommended side: rosemary roasted potatoes. Gluten-free. (oven)
Hands on time: 0 minutes
Cooking time: 25-30 minutes
Thaw completely in refrigerator.
Preheat oven to 400F. Remove lid from pan. Place aluminum pan on a cookie sheet for support.
Bake for 25-30 minutes or until pork reaches an internal temperature of 155F. Let pork sit for 5-10 mins before slicing.
Remove the cooking twine before slicing.
Slice into ¼” slices at an angle and drizzle pan juices on top. Serve with a nice Italian green salad and dinner is complete!
Ingredients: pork, prosciutto, mozzarella, spinach, roasted pepper, Dijon, garlic, salt/pepper. Contains: milk. 1/3 of each tenderloin: Calories: 208, Fat: 8.5g, Carbs: 3g, Fiber: 1g, Protein: 29g, Sugar: 1g, Sodium: 219mg.