Stuffed Pork Tenderloin Recipe

Name: Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, 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; 2 cups fresh spinach; 1 teaspoon Dijon mustard; 1 (2 pound) pork tenderloin, butterflied and pounded flat; 4 slices prosciutto; 2 tablespoons extra-virgin olive oil

Servings: persons

1 tablespoon extra-virgin olive oil, 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
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

1
Preheat oven to 350 degrees F (175 degrees C).
2
Heat 1 teaspoon 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. 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.
3
Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
4
Heat 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.
5
Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, or as needed, 10 white mushrooms, minced, 1 shallot, minced, 1/2 teaspoon dried thyme, and more.

Yes, Stuffed Pork Tenderloin 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.

Stuffed Pork Tenderloin

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