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Creamy Spinach and Prosciutto Stuffed Pork

This pork dish is perfect for a dinner party - or a Wednesday night! 

Servings 4


  • 7 cups baby spinach
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried red pepper flakes
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 4 oz. cream cheese
  • 1/4 cup diced cherry tomatoes
  • 1 (1 lb.) pork tenderloin
  • 5 slices prosciutto


  1. Preheat oven to 450 degrees. 

  2. Sauté the spinach with the olive oil in a large frying pan over medium heat. Season with salt, pepper, and pepper flakes. Cook until the spinach has completely wilted and cooked down, about 2-3 minutes. Stir in the garlic and shallot, and sauté for 1 minute. Let the spinach mixture cool for a few minutes. Wrap spinach in a clean kitchen towel and squeeze to get rid of most of the moisture. 

  3. In a large bowl combine the cooked spinach with the cream cheese and tomatoes. Stir well to combine. 

  4. On a flat work surface, butterfly the pork so that it opens like a book. Cover with plastic wrap, and flatten with a meat tenderizer, so that it’s approximately ½-inch thick. 

  5. Top with prosciutto and spinach mixture. 

  6. Cut several pieces of kitchen twine to approximately 5-6 inches long, and place under the pork. Roll pork tightly, and tie snugly with kitchen twine. Cut off any overhang. 

  7. Place the pork in a baking pan, and bake for 20 minutes. Reduce heat to 350, and bake for an additional 45-60 minutes, or until the pork registers between 145-165 degrees. 

  8. Tent with foil, and let the pork rest for 10 minutes. 

  9. Cut the twine off, and slice pork into ½-inch pieces.