This herb-infused stuffed pork tenderloin is a delicious and savory dish, featuring a filling of sautéed mushrooms, spinach, and prosciutto. It's perfect for a cozy dinner and sure to impress your guests.
Ingredients
1 piece pork tenderloin
3 tablespoons olive oil
1 cup mushrooms
2 medium shallots
1 teaspoon fresh thyme
1 teaspoon garlic powder
1 teaspoon sage
1/2 teaspoon black pepper
to taste salt
1/4 cup parsley
2 cups spinach
2 tablespoons mustard
6 slices prosciutto
Method
Start by preheating your oven to 350°F (175°C).
In a skillet set over medium heat, warm 1 tablespoon of olive oil. Add chopped mushrooms, shallots, thyme, garlic powder, sage, black pepper, and salt, cooking until the mushrooms are tender and their moisture has evaporated, which should take about 5 to 10 minutes.
Incorporate the chopped parsley and cook for an additional minute. Then, add the spinach and cook until it wilts down, approximately 5 minutes. Stir in the mustard and remove the mixture from heat.
On a clean surface, lay out the pork tenderloin and cover it with slices of prosciutto. Evenly distribute the mushroom and spinach mixture over the top, taking care to leave a 1/2-inch border along the edges.
Gently roll the pork tenderloin around the filling and secure it with kitchen twine to keep everything intact.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the rolled tenderloin and sear it on all sides until golden brown, which should take about 10 minutes. Then, transfer the tenderloin to a 9x13-inch baking dish.
Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the pork's center is slightly pink and has reached an internal temperature of at least 145°F (63°C).
