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Stuffed Pork Tenderloin
Stuffed Pork Tenderloin
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Impress your guests with flavorful stuffed pork tenderloin rolled with prosciutto, mushrooms, and spinach.
Ingredients:
  • 3 tablespoons extra-virgin olive oil, divided, or as needed
  • 10 white mushrooms, minced
  • 1 shallot, minced
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried sage
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon salt
  • 0.25 cup chopped fresh parsley
  • 2 cups fresh spinach
  • 1 teaspoon Dijon mustard
  • 1 (2 pound) pork tenderloin, butterflied and pounded flat
  • 4 slices prosciutto
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a skillet over medium heat, sauté mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in 1 tablespoon of olive oil until the liquid evaporates and the mushrooms and shallots soften, 5 to 10 minutes.
  • Sprinkle in fresh parsley and cook while stirring for 1 minute. Add in the spinach and continue to cook and stir until wilted, about 5 minutes. Finally, stir in the mustard and then remove from heat.
  • Lay prosciutto on top of the pork tenderloin, then spread the mushroom-spinach mixture over the prosciutto, leaving a small border around the edges.
  • Roll the tenderloin snugly around the filling and secure with kitchen string to hold it together.
  • In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the rolled tenderloin and sear until all sides are golden brown, approximately 10 minutes. Transfer the seared tenderloin to a 9x13-inch casserole dish.
  • Roast in the preheated oven until pork is slightly pink in the center, about 25-30 minutes or until internal temperature reaches 145°F (63°C) when measured with an instant-read thermometer.

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