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Stuffed Pork Tenderloin



I like pork and I like making different dishes with it instead of just having pork chops. This recipe looks like it is kind of complicated, but it really isn't.

1 tablespoon extra-virgin olive oil, or as
10 white mushrooms, minced
1 shallot, minced
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied
and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Preheat oven to 350 degrees.
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. 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 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
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. Transfer seared tenderloin to a 9x13-inch casserole dish.
Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes.


Yep. I like the sound of that. That would work just great on my plate. The second helping might be even better;-)


What is prosciutto? I love trying new things but I have to know what I'm looking for in the store. I get sick of the same old thing all the time - like baked pork chops.

The Freshness