Slow Cooker Spinach Stuffed Italian Pork Tenderloin
Juicy pork tenderloin, pounded thin, and rolled up with fresh spinach, garlic, cheese and pepperoni all slowly simmering in a hearty tomato sauce with small chunks of potatoes and creamy cannellini beans. Easy and full of Italian flavor!
3Red SkinnedPotatoescut into 1 inch chunks (about 2 cups)
115 oz CanCannelloni Beansrinsed and drained
Fresh Parsley and Grated Parmesan Cheesefor garnish
Cook spinach in large sauté pan with 2 tsp olive oil until wilted. Set aside.
Place pork tenderloin on cutting board. Butterfly the pork by slicing down the middle lengthwise about ¾ of the way through, very careful not to go all the way through. Spread open and pound with tenderizer until about 1.5 “thick.
Sprinkle both sides with salt and pepper. Layer with cooked spinach, whole garlic cloves (reserve 2 cloves for sauce), pepperoni slices, mozzarella and Parmesan cheese.
Using cooking string/twine, start at one end and tie a knot, then working your way around wrap up entire pork and tie knot at the bottom end. You might lose some of your stuffing ingredients which is okay, you can stuff them back in once your pork is tied up.
Heat another 2-3 tsp olive oil over medium-high heat. Add pork (seamed side down) and cook 3 minutes or until nicely golden brown. Flip and repeat on other side. Place pork seam side down in bottom of your slow cooker.
In medium sized bowl mix together crushed tomatoes, onions, carrots, potatoes, remaining 2 minced garlic cloves, basil, oregano, and crushed red pepper. Pour over pork and mix to cover.
Cook on low 6-8 hours. Add in cannelloni beans the last half hour of cooking.
Using scissors cut twine and remove. Slice pork and serve with a spoonful of sauce, beans and potatoes. Garnish with grated parmesan cheese and fresh parsley if desired.