Spring Pork Tenderloin Recipe
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As far as spring pork tenderloin recipes go, this one is a keeper! Bursting with seasonal vegetables, savory prosciutto, and creamy goat cheese, the pork is then coated in a flavorful Italian marinade and roasted to perfection. It’s colorful and pretty enough to impress guests while entertaining, yet easy enough to make for a quick weeknight dinner. It’s the ultimate spring pork recipe!
This spring pork tenderloin is inspired by the vibrant colors of the season’s harvest. I love how yellow peppers, green asparagus and zucchini, and red tomatoes come together to make the dish feel fresh, colorful, and full of life.
All of those vegetables are nestled around the pork and coated in a simple Italian-style sauce that brings everything together beautifully. It’s an easy, crowd-pleasing dinner that looks stunning on the plate and is one the whole family always enjoys.
Spring’s bounty shines in this vibrant pork tenderloin recipe. Gather these ingredients:
- Ingredients: Pork tenderloins, prosciutto, goat cheese, asparagus, yellow pepper, zucchini, and tomato.
- Seasoning: Olive oil, balsamic vinegar, minced fresh oregano and thyme, sea salt, and black pepper.
Pork tenderloin vs pork loin
Pork tenderloin and pork loin are two different cuts of pork—while the names sound similar, they require different cooking methods. The tenderloin, which we use in this recipe, comes from a muscle that runs along the spine. It is not used as often, so it’s a tender cut of meat. It is long, slender, and very lean.
Pork loin, also referred to as a rib roast, comes from the rib section. It is a large cut, available bone-in or boneless, and is often sold with a thick fat cap. It’s best cooked for several hours in the slow cooker, so pork loin will not work as a substitute for tenderloin in this recipe.
What to serve with this spring pork tenderloin recipe
Spring pork tenderloin recipes are perfect for entertaining, for busy weeknights, or for Easter dinner! You’ll have some extra veggies on hand after stuffing the pork, which are great tossed in a little olive oil and roasted beside the pork. Some other ideal sides include:
Can I make this spring pork tenderloin recipe ahead of time? Yes. Follow the recipe, prepare the tenderloin, and stuff it with the veggies and Italian marinade. Cover it, and store it in the fridge for one day. The next day, it’ll be ready to take out and roast.
Spring Pork Tenderloin Recipe
Ingredients
- 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)
The Seasoning
- 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
Instructions
- Preheat 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I’m interested in making this recipe but got a chuckle at the ingredients. 4 POUNDS of pork will only make 4 servings? Must be super yumm 😀
I’ve made dinner several times using the tenderloin recipe and everyone enjoyed it. The meat is juicy and seasoned well.
I made this without the prosciutto, not really a fan of it. I also don’t like goat cheese, so used Parmesan instead. I don’t think used enough because we didn’t really even notice the cheese. Maybe I will try more next time, since cheese is always delicious. I stuffed as many veggies in there that I could and it was delicious! The pork was juicy and flavorful. I served it with cauliflower rice. We enjoyed this dinner and will definitely make it again.Thanks!
Just finished this…..easy and delicious!
I’m so happy to hear it was a hit!
This sounds awesome! I don’t have tenderloin, but I do have a loin – would this work with that? What temperature and how long should I cook it for? Thanks so much!
Unfortunately, a pork loin won’t work. The names are confusing since they sound so similar! The pork loin you have needs to be slow cooked in the oven or in a crockpot for many hours. Next time you’re at the store, look for the long, thin (and honestly pretty weird looking) pieces of pork. Those are the tenderloins. 🙂