Name: Primavera Pork Tenderloin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 - 1 1/2-2 lb. pork tenderloins; 100 grams thinly sliced prosciutto; Optional: 1/4 cup goat cheese (omit for paleo and Whole30); 6 asparagus spears, ends snapped off; 1/4 yellow pepper, cut into strips; 1/4 small zucchini, cut into rounds then each round cut in half; 1/2 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); 3/4 teaspoon sea salt; 1/4 teaspoon black pepper

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 guess but easy enough to make for a quick and healthy weeknight dinner. It's the ultimate spring pork recipe!

| gluten-free + paleo and Whole30 adaptable |

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!)

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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 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!

If you love this Primavera Pork Tenderloin as much as I do, make sure to give it a 5-star review in the comments below!

Primavera Pork Tenderloin

Author: Kristen Stevens | The Endless Meal
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

| gluten-free + paleo and Whole30 adaptable |

Ingredients

2 – 1 1/2-2 lb. pork tenderloins
100 grams thinly sliced prosciutto
Optional: 1/4 cup goat cheese (omit for paleo and Whole30)
6 asparagus spears, ends snapped off
1/4 yellow pepper, cut into strips
1/4 small zucchini, cut into rounds then each round cut in half
1/2 tomato, cut into slices

The seasoning

2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons each: minced fresh oregano and thyme (or 1 teaspoon each dried)
3/4 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Set your oven to 420 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.
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.
In a small bowl, mix together all the seasoning ingredients. Pour this over the pork.
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.

Notes

You'll have some extra veggies on hand after stuffing the pork. They're great tossed in a little olive oil and roasted beside the pork. Or make an easy veggie stir fry tomorrow!