Ingredients
Scale
- 2 pork tenderloins (1 ½–2 lb each)
- 3 ½ ounces prosciutto (thinly sliced)
- Optional: ¼ cup goat cheese
- 6 spears asparagus (ends snapped off)
- ¼ medium yellow pepper (cut into strips)
- ¼ small zucchini (cut into rounds then each round cut in half)
- ½ small tomato (cut into slices)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced fresh oregano
- 2 teaspoons minced fresh thyme (or 1 teaspoon each dried)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Make cuts every 2 inches along the length of the tenderloins without cutting all the way through.
- Stuff each cut with prosciutto, goat cheese, and vibrant vegetables.
- Mix olive oil, balsamic vinegar, oregano, thyme, salt, and pepper; pour the marinade over the tenderloins.
- Roast in the preheated oven for about 25 minutes, checking for a temperature of 145°F (63°C).
- Allow the pork to rest for 5 minutes before slicing and serve with the seasonal vegetables.
Notes
Allow the pork to reach room temperature before cooking for even cooking.
Feel free to substitute the herbs based on your preferences.
This dish can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 30
- Cholesterol: 90