This Prosciutto Wrapped Stuffed Pork Tenderloin is wrapped in prosciutto and loaded with bacon, mushrooms, and spinach. This pork roulade looks fancy but is supper easy to fix!
This Stuffed Pork Tenderloin recipe is so juicy and flavorful that everyone will be coming back for second. It is wonderful for a Sunday dinner and fits right in on any special occasion. No one will believe that it came together in under an hour and will swear that you have been sweating in the kitchen for hours.
Trimming your Pork Tenderloin
Always remove the silver skin or the white fibrous layer. It does not break down when cooking and ends up being chewy and tough. To remove the silver skin, simply slide a knife under the silver skin and run it in one direction, being careful not to trim away the meat.
Ingredients in Prosciutto Wrapped Stuffed Pork Tenderloin
Pork Tenderloin:
- Don’t mistake this for Pork Loin. A pork loin is a wider and flatter cut that comes from the back of the animal whereas a tenderloin is a long, narrow cut that comes from the muscle that runs along the backbone.
Bacon:
- What can I say? Everything is better with bacon. The bacon adds salty, savory and slightly smoky and, for an added bonus, enhances the umami taste.
Cremini Mushrooms:
- Often marketed as Baby Bellas, Cremini Mushrooms are a milder version of a Portobello and adds an earthy and savory flavor to the stuffing.
Soft Breadcrumbs:
- Soft breadcrumbs adds a light, moist texture to the stuffing. Don’t have soft breadcrumbs on hand? That’s okay, you can substitute 3/4 a cup of dried breadcrumbs to 1 cup of soft.
Frozen Spinach:
- One of the best values in the supermarket. Frozen spinach is tightly packed and one box amounts to approximately 3 bunches of fresh spinach. It’s also better for you. Fresh spinach loses some of its vitamins and folate over time whereas frozen spinach keeps the nutrients packed inside.
Thyme, Sage, and Garlic:
- Classic spices that enhances all of the flavors of the stuffing.
Dijon Mustard:
- The mustard not only helps tenderize the tenderloin it also adds a nice crust of flavor. Brushes the mustard on the seared tenderloin while still warm allows it to soak into the meat.
Prosciutto:
- Bacon makes everything better, but Prosciutto makes everything fabulous. Prosciutto is a thinly sliced, cured, Italian ham that adds a delicately sweet and salty element to this pork. Prosciutto di Parma is the gold standard due to the process being strictly regulated by Parma. Since it is being roasted off, it’s okay to use a cheaper variety here.
Parsley, Lemon Zest, and Olive Oil:
- While this pork tenderloin is incredibly delicious on its own, finishing it with a fresh herb gremolata adds an extra layer of brightness that makes the pork pop.
How to Stuff Your Pork Tenderloin
- Cut down the long end of the tenderloin and open it up like a book.
- Pound until 1/2″ thick.
- Top with mushrooms, spinach mixture and secure with toothpicks.
- Season and sear, cover with Dijon mustard, wrap in Prosciutto, and roast it off.
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Prosciutto Wrapped Stuffed Pork Tenderloin
This Prosciutto Wrapped Stuffed Pork Tenderloin is wrapped in prosciutto and loaded with bacon, mushrooms, and spinach. This pork roulade looks fancy but is supper easy to fix!
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Servings:
Calories: 553kcal
Ingredients
- 1 1/2 lbs pork tenderloin
- 4 sliced bacon cut into lardons
- 8 oz cremini mushrooms chopped
- 1/3 cup onions diced
- 2 cups soft breadcrumbs
- 12 oz frozen spinach defrosted and extra liquid squeezed out
- 1 tbsp fresh thyme stems removed
- 1 tbsp fresh sage chopped
- 2 cloves garlic minced
- 1/2 cup fresh parsley chopped, reserving 2 tbsp
- 5 tbsp olive oil divided
- 4 tbsp Dijon mustard
- 8 slices prosciutto
- Salt and pepper to taste
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 400 degrees. In a large oven-safe skillet over medium heat, add bacon lardons and cook until browned, about 3-4 minutes. Add mushrooms and onions and sauté until soft, about 5 minutes. Add soft breadcrumbs and spinach and sauté until heated through, about 2 minutes.
- Season with thyme, sage, garlic, parsley and salt and pepper to date. Cook for an additional minute and then transfer to a plate.
- Remove the silver skin from the tenderloin. Cut a slit down the long end of the tenderloin, making sure not to cut all the way through. Open tenderloin, cover with a sheet of plastic wrap, and pound until ½” thick.
- Spread mushroom and spinach mixture evenly over the surface, leaving ½” border on the sides. Starting with the long end, roll tightly and secure using 8-10 toothpicks. Season the outside of the tenderloin with salt and pepper.
- Wipe out the same skillet that you used earlier. Heat the 2 tbsp. olive oil over medium heat. Sear the pork tenderloin for about 2 minutes on all sides. Remove tenderloin from the skillet and immediately brush with Dijon mustard. You want to make sure the tenderloin is still hot so that it sucks up the mustard.
- Wrap tenderloin in the prosciutto and return to the skillet. Transfer to the oven and back 18-20 minutes or until and instant read thermometer reads 145 – 150 degrees
- Transfer to a cutting board and brush with any pan dripping. You don’t want to let all of that deliciousness go to waste!!! Let rest 10 minutes before slicing and serving.
- While the pork tenderloin is baking, whip together the parsley, lemon zest and olive oil, and spoon over before serving.
Notes
*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.
Nutrition
Calories: 553kcal | Carbohydrates: 31.41g | Protein: 41.66g | Fat: 29.39g | Saturated Fat: 7.27g | Polyunsaturated Fat: 2.75g | Monounsaturated Fat: 10.59g | Trans Fat: 0.04g | Cholesterol: 103.02mg | Sodium: 1224.66mg | Potassium: 881.05mg | Fiber: 4.26g | Sugar: 3.85g | Vitamin A: 2127.71mg | Vitamin C: 12.32mg | Calcium: 160.29mg | Iron: 5.29mg
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