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!
2pork tenderloins, 1 ½-2 lb each
3 ½ ouncesprosciutto, thinly sliced
Optional: ¼ cup goat cheese
6spearsasparagus, ends snapped off
¼ mediumyellow pepper, cut into strips
¼ smallzucchini, cut into rounds then each round cut in half
½ smalltomato, cut into slices
2teaspoonsEACH: minced fresh oregano and thyme, or 1 teaspoon each dried
¾ teaspoonsea salt
¼ teaspoonblack 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.
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!