Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hr 10 mins
Servings:
5
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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.
Dotdash Meredith Food Studios
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.
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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.
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Dotdash Meredith Food Studios
Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
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 9×13-inch casserole dish.
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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).
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Nutrition Facts (per serving)
| 296 | Calories |
| 16g | Fat |
| 4g | Carbs |
| 32g | Protein |
