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This elegant stuffed pork tenderloin transforms an ordinary cut of meat into a showstopping dinner centerpiece. The combination of earthy mushrooms, fresh spinach, and savory prosciutto creates layers of flavor that make every bite memorable. It's one of those deceivingly simple recipes that looks like you spent hours in the kitchen, when really it comes together in just over an hour.
I've made this recipe countless times for family gatherings, and it never fails to draw compliments. The first time I served it at Christmas dinner, my brother-in-law insisted on taking home the leftovers!
Key Ingredients and Selection Tips
- Pork Tenderloin: Choose a piece that's pink and uniform in size for even cooking
- Prosciutto: Look for thin, evenly sliced pieces that aren't too fatty
- Fresh Spinach: Baby spinach works best as it's tender and easy to roll
- Mushrooms: White button mushrooms provide the perfect subtle earthiness
- Shallots: Adds a delicate onion flavor that doesn't overpower
- Fresh Parsley: Brightens the filling and adds color
- Dijon Mustard: Creates a tangy depth that enhances the pork
Step-by-Step Instructions
- Step 1: Prepare the Filling
- Sauté mushrooms and shallots with herbs until golden and fragrant. Add spinach and cook just until wilted. Stir in Dijon mustard for tang and binding.
- Step 2: Prepare the Pork
- Butterfly and pound the tenderloin to even thickness. Layer with prosciutto and spread filling, leaving borders. Roll tightly and secure with kitchen twine.
- Step 3: Sear and Bake
- Brown all sides in hot oil until golden. Transfer to baking dish. Roast until internal temperature reaches 145°F.
My family particularly loves the mushroom filling. My daughter, who usually avoids mushrooms, always asks for seconds when I make this dish.
Storage and Serving
- Can be refrigerated for up to 3 days
- Slice when completely cooled for clean cuts
- Excellent served with roasted vegetables
- Leftovers make fantastic sandwiches
This stuffed pork tenderloin has become my go-to recipe for special occasions. It strikes the perfect balance between elegant and approachable, and the combination of textures and flavors never disappoints. While it might seem daunting at first, once you master the rolling technique, you'll find yourself making this again and again.
Frequently Asked Questions
- → How do I butterfly a pork tenderloin?
- To butterfly a pork tenderloin, slice it lengthwise almost all the way through, then open it like a book. Pound it flat for even thickness.
- → Can I substitute the prosciutto?
- Yes, you can use thinly sliced ham or turkey as a substitute for prosciutto.
- → Can I make the filling ahead of time?
- Yes, you can prepare the filling a day in advance and store it in the fridge until ready to use.
- → What should I serve with stuffed pork tenderloin?
- This dish pairs well with roasted potatoes, a green salad, or steamed vegetables like green beans or asparagus.
- → How do I ensure the pork is cooked properly?
- Use a meat thermometer and make sure the internal temperature reaches 145°F (63°C). Let it rest for a few minutes before slicing.