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Spinach, prosciutto and mozzarella stuffed pork loin


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Rate this recipe 4/5 (21 Votes)


  • 3 cloves of garlic
  • crushed
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1 tsp olive oil
  • 1/4 tsp black pepper
  • 1 lb pork tenderloin
  • 1 1/2 oz mozzarella
  • bag of baby spinach
  • 2 tbsp sun dried tomatoes
  • chopped
  • packet of prosciutto
  • seasoning


servings 4
Level of difficulty Average
Preparation time 25mins
Cooking time 30mins
Cost Average budget


Step 1

Combine crushed garlic,lemon juice, mustard, olive oil and pepper, mix well
Trim the tenderloin of any fat and then butterfly
Cover with cling film and flatten out to about 1/2 cm
Spread half of the garlic/Dijon mixture on the inside of the pork
Layer with mozzarella, spinach, sun dried tomatoes and prosciutto and press down gently
Roll up the pork and tie with butchers string
Season lightly and brush with the remaining garlic/Dijon mixture
Place on a rack in a baking tray
Bake uncovered in a preheated oven at 200c for 35 mins and then finish off under a grill for 5 mins
Leave to stand for 10 mins before slicing

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