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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 guess but easy enough to make for a quick and healthy weeknight dinner.  | gluten-free + paleo and Whole30 adaptable | theendlessmeal.com | #pork #primavera #springrecipes #porktenderloin #glutenfree #healthyrecipes

Primavera Pork Tenderloin

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American

Description

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 |


Scale

Ingredients

  • 21 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

  1. Set your oven to 420 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. In a small bowl, mix together all the seasoning ingredients. Pour this over the pork.
  5. 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!