↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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 olive oil
Sea salt
Cracked black pepper
Mushroom Topping:
1 pound fresh sliced mushrooms (I used Baby Bella)
1 clove garlic, minced
2 tbsp olive oil
1 cup dry white wine
1 cup chicken broth
Salt & pepper
2 tbsp unsalted butter
Place the slices of prosciutto down one of the tenderloins overlapping them as needed to fit. Spread the spinach out over the prosciutto evenly.
In a small bowl, mix together the breadcrumbs, half of the olive oil, rosemary, salt and pepper. Spread the breadcrumb mixture over the spinach. Place the second tenderloin over the first covering the stuffing and tie both together in 4 or 5 places with kitchen twine. Preheat the oven to 350 degrees F.
Rub a tbsp of the oil over the tenderloins, and season well with salt and pepper. In a heavy, ovenproof skillet heat the remaining tbsp of oil over medium high heat and brown the tenderloin well on all sides. Place in the preheated oven and bake for about 35 minutes or until a meat thermometer registers 145 degrees F. Transfer the meat to a platter and cover with foil. Rest for 10 to 15 minutes.
While the pork is baking, prepare the mushroom topping. Heat the oil in a heavy skillet and add mushrooms. Cook over medium heat until soft and light brown, about 6 to 7 minutes. Add the garlic, and cook an additional minute or two. Add the wine and broth and cook over medium high heat until thickened and reduced by 2/3. Season with salt and pepper and whisk in the butter.
Cut the twine from the roast, and slice the tenderloin into 1 1/2 inch slices. Place a couple of slices on a plate and spoon some of the mushroom mixture on top. Serves 4
view more member recipes
STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
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 olive oil
Sea salt
Cracked black pepper
Mushroom Topping:
1 pound fresh sliced mushrooms (I used Baby Bella)
1 clove garlic, minced
2 tbsp olive oil
1 cup dry white wine
1 cup chicken broth
Salt & pepper
2 tbsp unsalted butter
Place the slices of prosciutto down one of the tenderloins overlapping them as needed to fit. Spread the spinach out over the prosciutto evenly.
In a small bowl, mix together the breadcrumbs, half of the olive oil, rosemary, salt and pepper. Spread the breadcrumb mixture over the spinach. Place the second tenderloin over the first covering the stuffing and tie both together in 4 or 5 places with kitchen twine. Preheat the oven to 350 degrees F.
Rub a tbsp of the oil over the tenderloins, and season well with salt and pepper. In a heavy, ovenproof skillet heat the remaining tbsp of oil over medium high heat and brown the tenderloin well on all sides. Place in the preheated oven and bake for about 35 minutes or until a meat thermometer registers 145 degrees F. Transfer the meat to a platter and cover with foil. Rest for 10 to 15 minutes.
While the pork is baking, prepare the mushroom topping. Heat the oil in a heavy skillet and add mushrooms. Cook over medium heat until soft and light brown, about 6 to 7 minutes. Add the garlic, and cook an additional minute or two. Add the wine and broth and cook over medium high heat until thickened and reduced by 2/3. Season with salt and pepper and whisk in the butter.
Cut the twine from the roast, and slice the tenderloin into 1 1/2 inch slices. Place a couple of slices on a plate and spoon some of the mushroom mixture on top. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Prosciutto Stuffed Pork Tenderloin With Mushroom Sauce
by sgre52160
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
by sgre52160
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
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
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
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
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
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
Pork Tenderloin With Mushroom Wine Sauce
by sgre52160
1 pound pork tenderloin 1 tbsp butter I tbsp sun dried tomato paste 1/2 cup Dry Marsala 1 tbsp olive oil 3 large cloves of garlic, minced 1/2 cup Cabernet Sauve wine 1/2pound fresh mus
by sgre52160
1 pound pork tenderloin 1 tbsp butter I tbsp sun dried tomato paste 1/2 cup Dry Marsala 1 tbsp olive oil 3 large cloves of garlic, minced 1/2 cup Cabernet Sauve wine 1/2pound fresh mus
view more member recipes
related CDKitchen recipes
Mushroom Pork Tenderloin
Apple Stuffed Pork Tenderloin
Pork Tenderloin With Mushroom Sauce
Peach Pork Tenderloin
Pork Tenderloin With Plum Sauce
German Style Stuffed Pork
Grilled Rum And Coke Cured Pork Tenderloin
Baked Pork Tenderloin
Jamaican-Style Pork Tenderloin
Pork Tenderloin With Couscous And Zucchini
Recipe Quick Jump