Stuffed Pork Tenderloin with Spinach, Mozzarella, Roasted Red Peppers, and Pesto

Get ready to elevate your dinner game with this show-stopping stuffed pork tenderloin. This isn’t just any old pork dish – it’s a spiral of Mediterranean flavors that’ll make your kitchen smell like an Italian trattoria.

Inside this gorgeous roll, you’ll find layers of vibrant basil pesto, wilted spinach, melty mozzarella, and a medley of olives and roasted peppers. Each slice reveals a stunning pinwheel that’s sure to draw oohs and aahs from your dinner guests.

Ingredients

For the Filling:

• 1/3 cup pitted Castelvetrano olives
• 1/3 cup roasted red peppers
• 1/3 cup sun-dried tomatoes in olive oil
• 1 tablespoon drained capers
• 1/2 small yellow onion
• 1 large clove garlic
• 3 ounces fresh mozzarella cheese
• 1 small bunch fresh oregano

For the Pork:

• 1 (1 1/2-pound) pork tenderloin
• 1/4 cup basil pesto
• 3 ounces baby spinach
• 3 tablespoons olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided

Steps

1. Position a rack in the middle of the oven and preheat to 400°F (200°C). This high temperature will create a beautiful golden crust while keeping the inside juicy.
2. Create your Mediterranean mixture: Coarsely chop the olives, roasted peppers, sun-dried tomatoes, and capers. The pieces should be about 1/4-inch in size – small enough to roll easily but large enough to provide texture.
3. Prep your aromatics and cheese: Finely chop the onion (aim for 1/4-inch pieces), grate the garlic (a microplane works best), and grate the mozzarella. Finely chop fresh oregano to yield 2 1/2 teaspoons. The fine chop releases more flavor oils.
4. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium heat until shimmering. Sauté onion with 1 teaspoon oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper for 6-8 minutes until golden brown. The onions should be soft but not mushy.
5. Add spinach and cook for 2 minutes until just wilted – it should be bright green, not army green. Add garlic and cook 1 minute until fragrant. Stir in olive mixture and cool to room temperature (about 15 minutes).
6. Butterfly the tenderloin: Cut lengthwise, stopping 1/2-inch from bottom. Open like a book and pound to 1/4-1/2 inch thickness under plastic wrap. The meat should be even thickness throughout for uniform cooking.
7. Layer fillings: Spread pesto leaving a 1/2-inch border (this prevents spillage). Add spinach mixture, mozzarella, and 1 teaspoon oregano. Roll tightly from long edge, fold in ends 1-1.5 inches, and secure with toothpicks every 1.5 inches.
8. Season the exterior with remaining salt and pepper. Heat 2 tablespoons oil in skillet until shimmering. Sear 2 minutes per side until golden brown.
9. Roast for 18-20 minutes or until internal temperature reaches 145°F (63°C). Let rest 10 minutes before slicing into 1.5-inch pieces. The temperature will rise about 5°F during resting.