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Celebrate spring with this Juicy Primavera Pork Tenderloin stuffed with all your favorite springtime veggies and drizzled in a flavorful Italian marinade. It's pretty enough to serve to guests but easy enough to make for a quick and healthy weeknight dinner. It's the ultimate spring pork recipe!
It's spring! Let's celebrate with a juicy and totally delicious Primavera Pork Tenderloin recipe that'll knock your socks off.
(And if you haven't yet decided what to make for your Easter dinner this weekend, my subtle vote is that you make THIS THIS THIS!)
You definitely need to make this Primavera Pork Tenderloin because:
- It's so pretty! And spring deserves pretty colors and new takes on classic dishes.
- This is the juiciest stuffed pork tenderloin ever. Those spring veggies guarantee it won't dry out.
- It's a healthy pork recipe!
- It's easy to make. If you can make a couple of cuts with your knife and stuff those cuts with vegetables, you've got this.
- Prosciutto. Salty and amazing prosciutto.
- Goat cheese – ok, not technically mandatory but if you do cheese don't skip past it.
Your Primavera Pork Tenderloin Game Plan
→ Make cuts about every 2 inches along the pork tenderloin. Make sure not to cut all the way through!
→ Stuff a little piece of thinly shaved prosciutto into each of the cuts.
→ If you love goat cheese (like me!) spoon a little into each of the cuts.
→ Now add the veggies, alternating the colors for maximum prettiness.
→ Drizzle a little Italian herb + balsamic vinegar + olive oil combo over everything then pop them into your oven for 25 minutes.
→ Dig in!
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FAVORITE PORK RECIPES
- Juicy Oven Baked Pork Chops
- Stuffed Spanish Pork Chops
- Pork Chops and Mushroom Soup (dairy-free!)
- Grilled Gochujang Pork Chops with Watermelon Salad
- Gochujang Pulled Pork Korean Pizza
- Mexican Crockpot Pork Carnitas
- 2 pork tenderloins (1 ½-2 lb each )
- 3 ½ ounces prosciutto (thinly sliced)
- Optional: ¼ cup goat cheese
- 6 spears asparagus (ends snapped off)
- ¼ medium yellow pepper (cut into strips)
- ¼ small zucchini (cut into rounds then each round cut in half)
- ½ small tomato (cut into slices)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons EACH: minced fresh oregano and thyme (or 1 teaspoon each dried)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- Set your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Place the pork on the baking sheet and make cuts every 2 inches along the tenderloins being careful not to cut all the way through.2 pork tenderloins
- Stuff a small piece of prosciutto into each of the cuts. If you're using the goat cheese, place about a teaspoon in each cut. Fill the cuts with the veggies, alternating colors.3 ½ ounces prosciutto, Optional: ¼ cup goat cheese, 6 spears asparagus, ¼ medium yellow pepper, ¼ small zucchini, ½ small tomato
- In a small bowl, mix together all the seasoning ingredients. Pour this over the pork.2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons EACH: minced fresh oregano and thyme, ¾ teaspoon sea salt, ¼ teaspoon black pepper
- Place the tenderloins in the oven and roast for 25 minutes. If you have a meat thermometer, you want it to read 145 degrees. After removing it from the oven, let the pork rest for 5 minutes before cutting it into slices to serve.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.