• 1 SHALLOT minced
½ teaspoon dried thyme

½ teaspoon garlic powder
½ teaspoon dried sage

½ teaspoon ground black pepper

¼ teaspoon salt

¼ cup chopped fresh parsley

5 SPEARS of Asparagus

1 teaspoon Dijon mustard

1 (2 pound) pork tenderloin, butterflied and pounded flat

4 slices prosciutto

2 tablespoons extra-virgin olive oil
• Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 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.
Step 3 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.
Step 4 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 9×13-inch
casserole dish.
Step 5 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).

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