Prosciutto-Stuffed Pork Tenderloin with Mushroom Sa

Name: Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1-pound pork tenderloins; 8 thin slices prosciutto (each about 8x2 inches); 1/2 cup fresh breadcrumbs made from crustless French bread; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 3/4 pound mushrooms, sliced; 1 garlic clove, minced; 1 cup dry white wine; 1 cup low-salt chicken broth

Servings: persons

2 1-pound pork tenderloins
8 thin slices prosciutto (each about 8x2 inches)
1/2 cup fresh breadcrumbs made from crustless French bread
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
3/4 pound mushrooms, sliced
1 garlic clove, minced
1 cup dry white wine
1 cup low-salt chicken broth

1
Arrange tenderloins side by side on work surface with thick end of one next to thin end of other.
2
Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides).
3
Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl.
4
Add 1 tablespoon oil; toss to blend.
5
Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin.
6
Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first.
7
Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast.
8
Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl.
9
Rub herb mixture over outside of roast.
10
Let stand 30 minutes.
11
Preheat oven to 350F.
12
Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat.
13
Add roast and saute until brown, turning with tongs, about 7 minutes.
14
Place skillet with roast in oven.
15
Roast pork until thermometer inserted into thickest part of pork registers 145F, about 35 minutes.
16
Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).
17
Place same skillet over medium heat.
18
Add mushrooms and garlic; saute until mushrooms begin to brown, about 6 minutes.
19
Add wine and broth.
20
Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes.
21
Season with salt and pepper.
22
Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1-pound pork tenderloins, 8 thin slices prosciutto (each about 8x2 inches), 1/2 cup fresh breadcrumbs made from crustless French bread, 2 teaspoons chopped fresh rosemary, and more.

Yes, Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions