Recipe Details
Ingredients
-
3tablespoonsextra-virgin olive oil, divided, or as needed
-
10white mushrooms, minced
-
1shallot, minced
-
½teaspoondried thyme
-
½teaspoongarlic powder
-
½teaspoondried sage
-
½teaspoonground black pepper
-
¼teaspoonsalt
-
¼cupchopped fresh parsley
-
2cupsfresh spinach
-
1teaspoonDijon mustard
-
1(2 pound)pork tenderloin, butterflied and pounded flat
-
4slicesprosciutto
Cooking 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.
-
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.
-
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.
-
Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.
-
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.
-
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).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe5 | |
Calories296 | |
% Daily Value * | |
Total Fat 16g |
21% |
Saturated Fat 4g |
21% |
Cholesterol 89mg |
30% |
Sodium 440mg |
19% |
Total Carbohydrate 4g |
2% |
Dietary Fiber 1g |
4% |
Total Sugars 1g |
|
Protein 32g |
64% |
Vitamin C 9mg |
10% |
Calcium 32mg |
2% |
Iron 2mg |
13% |
Potassium 690mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved