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As far as spring pork tenderloin recipes go, this one is a keeper! Bursting with seasonal vegetables, savory prosciutto, and creamy goat cheese, the pork is then coated in a flavorful Italian marinade and roasted to perfection. It's colorful and pretty enough to impress guests while entertaining, yet easy enough to make for a quick and healthy weeknight dinner. It's the ultimate spring pork recipe!
Waiting for springtime? Don't wait to try a delicious baked pork tenderloin recipe!
Table of Contents hide
Ingredients notes
How to make this spring pork tenderloin recipe
Pork tenderloin vs pork loin
What to serve with this spring pork tenderloin recipe
Recipe FAQs
More pork recipes
Spring Pork Tenderloin Recipe
This special pork tenderloin spring recipe is inspired by the vibrant colors of the season's harvest: yellow peppers, green asparagus and zucchini, and red tomatoes. It takes all those beautiful colors and flavors and serves them up in your protein, drenched in a delicious Italian-style sauce. The whole family will love it!
Ingredients notes
Spring's bounty shines in this vibrant pork tenderloin recipe! Get your serving of protein and veggies all in one go. Gather these wholesome ingredients:
- Ingredients: Pork tenderloins, prosciutto, goat cheese, asparagus, yellow pepper, zucchini, and tomato.
- Seasoning: Olive oil, balsamic vinegar, minced fresh oregano and thyme, sea salt, and black pepper.
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How to make this spring pork tenderloin recipe
This spring pork tenderloin recipe has such an appealing presentation that it makes it look way harder to make than it actually is! It's this simple:
- Slice: Grab a sharp knife and cut around every two inches along your pork tenderloin. Be careful not to cut the whole way through.
- Stuff: Stuff a bit of prosciutto into all of the cuts, then add goat cheese, then the colorful veggies.
- Drizzle: Mix the Italian herbs, balsamic vinegar, and olive oil. Drizzle it over the pork to coat it.
- Roast: Pop it in the oven for 25 minutes, then enjoy!
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Pork tenderloin vs pork loin
Pork tenderloin and pork loin are two different cuts of pork—while the names sound similar, they need to be cooked differently. The tenderloin, which we use in this recipe, comes from a muscle that runs along the spine. It is not used as often, so it's a tender cut of meat. It is long, slender, and very lean.
Pork loin, also referred to as a rib roast, comes from the rib section. It is a large cut that can be bone-in or boneless and is often sold with a thick fat cap on it. It's best cooked over several hours in the slow cooker, so pork loin will not work in place of tenderloin for this recipe.
What to serve with this spring pork tenderloin recipe
Spring pork tenderloin recipes are perfect for entertaining, for busy weeknights, or for Easter dinner! You'll have some extra veggies on hand after stuffing the pork, which are great tossed in a little olive oil and roasted beside the pork. Some other ideal sides include:
- Crispy Roasted Potatoes
- Garlic Parmesan Mashed Potatoes
- Roasted Asparagus
- Roasted Brussels Sprouts with Bacon
- Spring Quinoa Salad
- Cauliflower Rice
- Warm Bruschetta
Recipe FAQs
Can I make this spring pork tenderloin recipe ahead of time?
Yes. Follow the recipe, prepare the tenderloin, and stuff it with the veggies and Italian marinade. Cover it, and store it in the fridge for one day. The next day, it'll be ready to take out and roast.
Can I use any other vegetables for this spring pork tenderloin?
You sure can! Our top picks include other bell peppers, mushrooms, onions, or spinach.
Do I need to do anything to prepare the pork tenderloin?
Pork tenderloin is usually ready to go! Sometimes, you may see a thin layer of silver skin on the surface, which is connective tissue. You can trim that off to get the best texture and flavor when cooking.
How do I know when the pork tenderloin is cooked through?
Pork tenderloin should be cooked for a short time in a hot oven to prevent it from drying out.The exact cooking time will depend on the size of the tenderloins. For the best results, use an instant-read meat thermometer and remove the pork from the oven when it reaches 145 degrees Fahrenheit.
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Spring Pork Tenderloin Recipe
Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
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As far as spring pork tenderloin recipes go, this one is a keeper! Bursting with seasonal vegetables, savory prosciutto, and creamy goat cheese, the pork is then coated in a flavorful Italian marinade and roasted to perfection. It's colorful and pretty enough to impress guests while entertaining, yet easy enough to make for a quick and healthy weeknight dinner. It's the ultimate spring pork recipe!
4 servings
Ingredients
- 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)
The Seasoning
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons EACH: minced fresh oregano and thyme (or 1 teaspoon each dried)
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the pork on the baking sheet and make cuts every 2 inches along the tenderloins being careful not to cut all the way through.
2 pork tenderloins
Stuff a small piece of prosciutto into each of the cuts. If you're using the goat cheese, place about a teaspoon in each cut. Fill the cuts with the veggies, alternating colors.
3 ½ ounces prosciutto, Optional: ¼ cup goat cheese, 6 spears asparagus, ¼ medium yellow pepper, ¼ small zucchini, ½ small tomato
In a small bowl, mix together all the seasoning ingredients. Pour this over the pork.
2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons EACH: minced fresh oregano and thyme, ¾ teaspoon sea salt, ¼ teaspoon black pepper
Place the tenderloins in the oven and roast for 25 minutes. If you have a meat thermometer, you want it to read 145 degrees. After removing it from the oven, let the pork rest for 5 minutes before cutting it into slices to serve.
Notes
You'll have some extra veggies on hand after stuffing the pork. They're great tossed in a little olive oil and roasted beside the pork. Or make an easy veggie stir fry tomorrow!
Nutrition
Serving: 1 serving = ¼ of the recipe, Calories: 583kcal (29%), Carbohydrates: 2g (1%), Protein: 74g (148%), Fat: 29g (45%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 238mg (79%), Sodium: 780mg (34%), Potassium: 1457mg (42%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 152IU (3%), Vitamin C: 17mg (21%), Calcium: 27mg (3%), Iron: 4mg (22%)
© Author Kristen Stevens
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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