Pork Tenderloin Stuffed with Goat Cheese, Leeks and Prosciutto
Pork tenderloin stuffed with goat cheese, leeks and prosciutto comes together in minutes and is a great recipe for both holidays and weeknights. This pork tenderloin recipe is quick, easy to make and a dinner everyone will love.
Equipment
- cast iron skillet
Ingredients
- 1 large leek chopped and cleaned
- 2 tbsp olive oil divided
- 3 oz goat cheese
- 1 tsp fresh thyme
- 1 pound pork tenderloin
- 2-3 slices prosciutto
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees.
- In a cast iron skillet sauté leeks with 1 tbsp olive oil over medium heat until soft and fragrant, about 5 minutes. Transfer leeks to a medium bowl and add goat cheese and thyme, stir to combine.
- Prepare the pork tenderloin by trimming off the silver skin (a thick white band of connective tissue) and butterfly the tenderloin Holding your knife horizontal to the cutting board, slice the tenderloin lengthwise taking care not to cut completely through. Open the tenderloin and flatten it. Layer with slices of prosciutto and then top with a thin line of the goat cheese mixture down the center. Roll up the tenderloin and secure, either with butcher's twine or toothpicks.
- Add remaining olive oil to the skillet and sear the pork tenderloin on all sides. Transfer the skillet to the oven and cook the pork tenderloin until it reaches an internal temperature of 145 degrees, about 15 minutes.
- Transfer the pork tenderloin to a cutting board, cover with foil and allow to rest for 5-10. Remove the twine or toothpicks before slicing.
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