Stuffed Pork Tenderloin

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 5



3 tbsp. extra-virgin olive oil, divided or as needed

Ten white mushrooms minced

One shallot, minced

½ tsp. dried thyme

½ tsp. garlic powder

½ tsp. dried sage

½ tsp. ground black pepper

¼ tsp. salt

¼ cup chopped fresh parsley

2 cups fresh spinach

1 tsp. Dijon mustard

1 (2 lb) pork tenderloin, butterflied and bed flat

Four slices prosciutto



The oven should be preheated to 350 degrees F (175 degrees C). Cook and stir the mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the heated oil for 5 to 10 minutes, or until the liquid has evaporated and the mushrooms and shallots are softened.

Add the parsley and mix, and simmer for one minute. Add the spinach, heat, and stir for about 5 minutes or until the spinach has wilted.

Add mustard and stir. Get rid of the heat. I am placing the pork tenderloin on a work surface and covering it with prosciutto.

The mushroom-spinach mixture should coat the prosciutto, leaving a 1/2-inch border. Roll the tenderloin tightly around the filling before tying it shut with kitchen string.

Roll the tenderloin in the remaining 2 tbsp. Of olive oil, cook it in hot oil in a large skillet over medium heat. For about 10 minutes, sear until golden brown on all sides.

The seared tenderloin should be transferred to a 9×13-inch casserole dish. Bake for 25 to 30 minutes in a preheated oven or until the middle of the pork is slightly pink.

A center-inserted instant-read thermometer should register at least 145 degrees F (63 degrees C).