Stuffed Pork Tenderloin

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  Tomatoes, Sun-Dried, Packed In Oil(80g)
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  Yellow Onion
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Sage, Fresh(5g)
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  Rosemary, Fresh(3g)
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  1 teaspoon kosher salt (divided)
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  3/4 teaspoon ground black pepper (divided)
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  Spinach(142g)
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  Garlic(180g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Pork Tenderloin, Boneless(907g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  Prosciutto, Cured, Sliced(57g)
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  Wine, White, Dry(120g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Low Sodium Chicken Broth(120g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Lemon Juice, Fresh(30g)
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  Unsalted Butter(15g)
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  Lemon Juice, Fresh
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  Parsley, Fresh

Instructions

1. 1Preheat the oven to 375°F. Place the sun-dried tomatoes in a bowl, cover with hot water, and let rest 5 minutes to rehydrate. While tomatoes soak, dice the onion and mince the garlic; drain and finely chop the rehydrated tomatoes.
2. 2Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the diced onion, ½ teaspoon sage, rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Sauté 5–7 minutes, stirring occasionally, until the onions soften and begin to brown.
3. 3Add the spinach a few handfuls at a time, stirring constantly, until completely wilted (about 3–4 minutes). Stir in the minced garlic and chopped sun-dried tomatoes, cooking 1 minute over medium heat until fragrant. Remove from heat, stir in the grated Parmesan, transfer the filling to a plate, and let cool slightly. Wipe out the skillet and set aside.
4. 4Remove the silver skin from the pork tenderloin with a sharp knife. Butterfly the pork by cutting lengthwise down the center without cutting all the way through, leaving the two halves attached. Cover with plastic wrap and pound to an even ½-inch thickness. Layer overlapping prosciutto slices across the flattened pork, then spoon the cooled spinach filling evenly over the meat. Roll tightly from one long edge jelly-roll style and secure with 6–7 toothpicks laid flat parallel to the meat. Season the outside with the remaining ½ teaspoon salt and ¼ teaspoon pepper.
5. 5Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat until hot but not smoking. Place the stuffed pork in the skillet, seam-side up, and transfer to the oven. Roast 15 minutes at 375°F.
6. 6Remove the skillet from the oven, flip the pork over, and continue roasting 10–12 minutes until the internal temperature reaches 135–140°F at the thickest part. Transfer to a cutting board, cover loosely, and rest 10 minutes (carryover cooking will bring the temperature to 145°F).
7. 7Return the skillet to medium heat, add the white wine and remaining ½ teaspoon sage, and scrape up the browned bits from the bottom. Cook 3–4 minutes until