Stuffed Pork Tenderloin Delight

Ingredients Needed

• 3 tablespoons extra-virgin olive oil, divided, or as needed

• 10 white mushrooms, minced

• 1 shallot, minced

• ½ teaspoon dried thyme

• ½ teaspoon garlic powder

• ½ teaspoon dried sage

• ½ teaspoon ground black pepper

• ¼ teaspoon salt

• ¼ cup chopped fresh parsley

• 2 cups fresh spinach

• 1 teaspoon Dijon mustard

• 1 (2 pound) pork tenderloin, butterflied and pounded flat

• 4 slices prosciutto

Step-by-Step Instructions

In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté mushrooms, shallots, thyme, garlic powder, sage, black pepper, and salt until the mushrooms release their moisture and soften, about 5 to 10 minutes.

Stir in parsley and cook for 1 more minute. Add spinach and cook, stirring occasionally, until wilted, about 5 minutes. Finally, stir in mustard and remove the skillet from the heat.

Place the pork tenderloin on a clean surface and lay the prosciutto slices over it. Evenly spread the mushroom-spinach mixture on top, leaving a 1/2-inch border along the edges.

Carefully roll the tenderloin around the filling and secure it with kitchen twine to keep it tightly closed.

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Place the rolled tenderloin in the hot oil and sear on all sides until golden brown, about 10 minutes. Once browned, transfer the tenderloin to a 9x13-inch casserole dish.

Nutritional Information (per serving)