Stuffed Pork Tenderloin

Name: Stuffed Pork Tenderloin
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 1 teaspoons dried sage; 1 teaspoons dried thyme; 59 milliliters chopped fresh parsley; 1 teaspoons garlic powder; 1 teaspoons ground black pepper; 2 Tbsps extra-virgin olive oil; 907 grams pork tenderloin, butterflied and pounded flat; 4 slices prosciutto; 0 teaspoons salt; 1 shallot, minced; 473 milliliters fresh spinach; 10 white mushrooms, minced

Stuffed Pork Tenderloin is a gluten free, dairy free, and primal recipe with 5 servings. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 313 calories, 40g of protein, and 15g of fat. It works best as a main course, and is done in approximately 1 hour. A mixture of shallot, garlic powder, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Heat 1 teaspoon 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.

Ingredients you will need

Garlic Powder

Black Pepper

Mushrooms

Olive Oil

Shallot

Thyme

Sage

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add parsley; cook and stir for 1 minute.

Ingredients you will need

Parsley

Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard.

Ingredients you will need

Mustard

Spinach

Remove from heat.

Place pork tenderloin on a work surface; lay prosciutto atop tenderloin.

Ingredients you will need

Pork Tenderloin

Prosciutto

Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.

Ingredients you will need

Prosciutto

Mushrooms

Spinach

Spread

Roll

Equipment you will use

Kitchen Twine

Heat 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.

Ingredients you will need

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Transfer seared tenderloin to a 9x13-inch casserole dish.

Equipment you will use

Casserole Dish

Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Equipment

Ingredients

Servings:

1teaspoon

Dijon mustard 1teaspoons

dried sage 1teaspoons

dried thyme 59milliliters

chopped fresh parsley 1teaspoons

garlic powder 1teaspoons

ground black pepper 2Tbsps

extra-virgin olive oil 907grams

pork tenderloin, butterflied and pounded flat 4slices

prosciutto 0teaspoons

salt 1

shallot, minced 473milliliters

fresh spinach 10

white mushrooms, minced

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Zuccardi Aluvional Altamira Malbec. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 90 dollars per bottle.