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 |
- 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
- 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.
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!