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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Course: Main Course

Cuisine: American, Southern

Keyword: Bacon, Breadcrumbs, Dijon Mustard, Frozen Spinach, Garlic, Green Onions, Mushrooms, Olive Oil, Parsley, Pork Tenderloin, Proscuitto, Thyme

Prep Time: 10

Cook Time: 30

Rest: 10

Total Time: 50

Servings: 6

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

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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

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