| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- 1 teaspoon lemon zest
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil
- Two 1 1/2-pound pork tenderloins, butterflied and lightly pounded
- 6 slices provolone cheese
- 1/2 cup dry white wine
- One 25-ounce jar marinara sauce
Instructions
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 571 |
| Total Fat | 28 g |
| Saturated Fat | 10 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 57 g |
| Cholesterol | 166 mg |
| Sodium | 1005 mg |
Reviews
Delicious
Will make this recipe, but wondering if I adde a few slices of prosciutto would it come out good?
Delicious! I did lose some of my filling but I think I over filled it. I used chicken stock as no wine in the house. Served with rice.
Made this for Sunday dinner last week. Was soooooo good! Only thing I would change is the amount of red pepper flake. I would only use about a 1/4 teaspoon….the spice was a little too much. Not horrible, but I think it took away from the rest of the flavors. Maybe add a bit of black pepper when seasoning the pork loin with the salt also. BTW—the leftovers the next day were excellent!
Easy to make and looks great. Taste was just so-so. I even added a little garlic powder to the filling and some black pepper. Meat was a little bland and could’ve used some seasoning other than salt.
Making it tonight. Do not see where the white wine goes in the directions.
Tried this recipe last night, and now have a new addition to my list of favorites! So moist and tender! Served with stuffed mushrooms, was exceptional.
The lemon zest was everything!! Followed the recipe to a T!! Quick and amazing meal.
This dish was yummy and easy. The lemon zest in the stuffing was delicious and the spice from the crushed red pepper was nice. Would definitely make again.
Outstanding recipe! No changes…no substitutions! Spot on, easy, and delicious ❤️❤️❤️