Stuffed Pork Tenderloin

This stuffed pork tenderloin is rolled around prosciutto slices with seasoned mushrooms and spinach for a flavorful main dish to impress your guests.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon Dijon mustard
• 2 cups fresh spinach
• 1 shallot, minced
• 4 slices prosciutto
• 10 white mushrooms, minced
• 1 (2 pound) pork tenderloin, butterflied and pounded flat
• 3 tablespoons extra-virgin olive oil, divided, or as needed
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 cup chopped fresh parsley
• 0.5 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried sage

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Heat 1 tablespoon 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.

Step 4

Heat remaining 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.

Step 5

Bake in the preheated oven until pork is slightly pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 6

Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving a 1/2-inch border on all sides.

Step 7

Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.