CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PROSCIUTTO STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE

Shelly's
recipe box

Printview my recipes
this recipe viewed 25 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Roasts/Tenderloins - Pork
    Prep Time:       Cook Time:       Total Time:  

2 (1 lb) pork tenderloins
8 thin slices prosciutto (each about 8x2 inches)
1/2 cup fresh breadcrumbs made from crustless French bread.
2 tsp chopped fresh rosemary and fresh thyme
2 tbsp olive oil
1 tsp salt and pepper
3/4 lb mushrooms, sliced
1 garlic clove, minced
1 cup dry white wine and chicken broth

Arrange tenderloins side by side on work surface with thick end of one next to thin end of other. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, rosemary, and thyme in small bowl. Add 1 tbsp oil; toss to blend. Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin. Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast. Mix salt, pepper, 1 tsp rosemary, and 1 tsp thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.

Preheat oven to 350. Heat remaining 1 tbsp oil in heavy large ovenproof skillet over medium-high heat. Add roast and saute until brown, turning with tongs, about 7 minutes. Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145 degrees, about 35 minutes. Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).

Place same skillet over medium heat. Add mushrooms and garlic; saute until mushrooms begin to brown, about 6 minutes. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.

Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Stuffed Pork Tenderloin With Mushroom Sauce
   by sgre52160



2 (1 pound) pork tenderloins 6 thin slices prosciutto 1 (5 ounce) bag baby spinach sauteed and pressed to remove excess liquid 1 cup fresh homemade breadcrumbs 1 tsp chopped fresh rosemary 4 tbsp




Mushroom-stuffed Pork Tenderloin
   by sgre52160



5 tablespoons extra-virgin olive oil, plus more for brushing 4 slices bacon, chopped 8 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground pepper 1 clove garlic, finely chop




Cheese And Prosciutto Stuffed Lamb Tenderloin
   by HappyCook80



Cheese and Prosciutto Stuffed Lamb Tenderloin 4 8 ounce boneless lamb tenderloins salt and freshly ground black pepper 4 thin slices prosciutto or ham 4 thin slices pecorino romano 8 whole f




Pork Tenderloin With Mushroom Sauce
   by buckyt



Ingredients 1 (1-pound) pork tenderloin, trimmed and brined in salt water for one hour. 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil, divided




Pork Tenderloin In Mushroom Sauce
   by sgre52160



2 tbsp oil 1/2 cup butter 3 lbs pork tenderloin, cut in 1 inch slices 3 cups fresh mushrooms, cut in half 6 tbsp chopped green onions 6 tbsp flour 1/8 tsp salt Dash pepper 1 (14 1/2 oz) can ch





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.