Mushroom Stuffed Pork Tenderloin
Impressive looking stuffed pork tenderloin that's wrapped in prosciutto and roasted to perfection. Easier than it looks to make so you come out looking like a star. Perfect for date night, feeding a small crowd, or anytime you want to impress!
Servings 4 people
FOR THE FILLING
- 1 tbsp butter
- 1/2 large onion diced
- 2 cups mushrooms roughly chopped
- 3 cloves garlic diced
- 1/2 tbsp fresh rosemary chopped
- 1/2 tbsp fresh thyme chopped
- 2 cups baby spinach chopped
- 1/2 box boursin cheese
- salt and pepper to taste
FOR THE PORK
- 2 lbs pork tenderloin or two smaller ones
- 8-10 slices proscuitto
MAKE THE FILLING
Melt the butter in a skillet over medium heat. Add the onions and mushrooms and stir till they start to brown. Add the garlic, herbs and spinach. Saute until the spinach wilts and everything is combined well. Remove from heat and let the mixture cool completely. Add the boursin cheese and stir to combine. Season to taste with salt and pepper.
MAKE THE TENDERLOIN
First make sure to take the silver skin off the tenderloin (see notes). Lay out a piece of parchment paper or plastic wrap. Place the tenderloin on top and pound it out until it is about an inch thick all around. An empty wine bottle works great for this!
Preheat your oven to 400 degrees.
On another piece of parchment or plastic wrap, lay out your prosciutto so that they are touching each other or slightly over lapping. Lay the tenderloin on top. If you have two pieces of tenderloin, lay them very close together.
Spread the filling out in the middle of the pork but leaving a couple inches all around the outside. Then take the edge of one side of the pork and lift the parchment or wrap and use it to roll the pork up like a pinwheel. Make it as tight as you can.
Place the rolled up tenderloin in an oven proof skillet (we like cast iron) and tuck both ends in under neath the roll. Add a few mushrooms or onions and some herbs if you like, stick a meat thermometer in the thickest part of the pork and throw it in the oven.
Roast until the meat thermometer reaches 137 degrees. About 35 mins. If your prosciutto isn't browned nicely, pull it out of the oven for a min and turn on your broiler. When the broiler is hot, slide the pork back in and broil until the prosciutto browns. Be careful to watch closely so it doesn't burn.
Cover, and let the roasted pork rest for 5 - 10 mins before slicing and serving.
See the post above for a link to a video that shows you how to do this.
Nutrition facts are for 1/4 of the roast.
Serving: 0.25tenderloin | Calories: 432kcal | Carbohydrates: 6g | Protein: 52g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 176mg | Sodium: 343mg | Potassium: 1195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 8.7mg | Calcium: 61mg | Iron: 3.1mg