Stuffed Pork Tenderloin with Spinach and Pancetta

This dish is pork, wrapped in pancetta and stuffed with pancetta, spinach and Asiago cheese. It’s decadent, savory and melts in your mouth with a salty punch that will make your taste buds explode.

Makes 6 servings

Ingredients
1 Pork Tenderloin (butterflied & pounded thin)
4 oz Pancetta divided (sliced thin)

Filling
5 oz Frozen Chopped Spinach
1 TBS Olive Oil
1 small Onion (Minced)
2 Cloves Garlic (minced)
¼ C Whole Milk Ricotta
¼ C Asiago Cheese (shredded) 
 ½ tsp Kosher Salt
 ¼ tsp Black Pepper

Preheat oven to 350°


Cook the spinach for 8 minutes in a microwave on high. Place the cooked spinach in a strainer and press it to drain out all of the water then place it on paper towels to cool and continue to drain.

Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise in a spiral so that the tenderloin is flattened. Pound the tenderloin until thin and even.

In a medium frying pan heat the olive oil over medium heat. Add the onion and 1 oz of the pancetta that has been minced and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds. Add the spinach and cook for an additional 2 minutes. Place in a medium bowl and allow to cool to room temperature. Add the Asiago cheese, ricotta, salt and pepper and mix well.

Spread the spinach mixture over the butterflied pork in an even layer. Start rolling the long end of the pork toward you as tightly as you can. Place the stuffed pork in a baking pan coated with cooking spray seam side down. Starting at one end, drape the remaining 3 oz of pancetta over the tenderloin so that it is completely covered.

Bake the pork until it reaches an internal temperature of 155°F. Tent it for 5 minutes with aluminum foil then slice and serve immediately.

Pronto Substitutes 
Asiago Cheese – use a good quality shredded Parmesan or Romano cheese. 
 
To print a copy of this recipe go to Stuffed Pork Tenderloin with Pancetta and Spinach.