Easy Stuffed Pork Tenderloin (Print Version)
# Ingredients:
01 -
3 tablespoons olive oil, divided
02 -
10 white mushrooms, finely chopped
03 -
1 shallot, minced
04 -
1/2 teaspoon dried thyme
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon dried sage
07 -
1/2 teaspoon ground black pepper
08 -
1/4 teaspoon salt
09 -
1/4 cup fresh parsley, chopped
10 -
2 cups fresh spinach
11 -
1 teaspoon Dijon mustard
12 -
1 (2-pound) pork tenderloin, butterflied and pounded flat
13 -
4 slices of prosciutto
# Instructions:
01 -
Set the oven to 350°F (175°C).
02 -
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt. Stir and cook until the mushrooms release their liquid and the moisture evaporates, about 5–10 minutes.
03 -
Stir in the parsley and cook for another minute. Incorporate the spinach, stirring until it wilts, approximately 5 minutes. Mix in the mustard and remove from heat.
04 -
Spread the tenderloin flat on a surface. Lay the prosciutto slices across the pork and then spread the mushroom-spinach mixture evenly, leaving a 1/2-inch border near the edges.
05 -
Roll the pork tightly around the filling and tie it with kitchen twine to keep everything secure.
06 -
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Brown the pork roll on all sides until golden, about 10 minutes.
07 -
Transfer the browned pork roll to a 9x13-inch baking dish. Bake it for 25–30 minutes, or until the internal temperature reads 145°F (63°C). Let it rest briefly before slicing.
# Notes:
01 -
This recipe is quick to prepare, visually appealing, and perfect for serving to guests.
02 -
Pair it with roasted potatoes and a fresh salad for a complete meal.