Ingredients
Method
- 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.