Stuffed Pork Tenderloin
Description
This stuffed pork tenderloin is rolled around prosciutto slices with seasoned mushrooms and spinach for a flavorful main dish to impress your guests.
Ingredients
•
3 tablespoons extra-virgin olive oil, divided, or as needed
•
10 white mushrooms, minced
•
1 shallot, minced
•
1/2 teaspoon dried thyme
•
1/2 teaspoon garlic powder
•
1/2 teaspoon dried sage
•
1/2 teaspoon ground black pepper
•
1/4 teaspoon salt
•
1/4 cup chopped fresh parsley
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2 cups fresh spinach
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1 teaspoon Dijon mustard
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1 (2 pound) pork tenderloin, butterflied and pounded flat
•
4 slices prosciutto
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes.
3
Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
4
Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving a 1/2-inch border on all sides.
5
Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.
6
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
7
Bake in the preheated oven until pork is slightly pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).