Ingredients
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3 tablespoons extra-virgin olive oil, divided, or as needed
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10 white mushrooms, minced
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1 shallot, minced
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½ teaspoon dried thyme
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½ teaspoon garlic powder
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½ teaspoon dried sage
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½ teaspoon ground black pepper
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¼ teaspoon salt
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¼ cup chopped fresh parsley
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2 cups fresh spinach
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1 teaspoon Dijon mustard
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1 (2 pound) pork tenderloin, butterflied and pounded flat
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4 slices prosciutto
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon 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 a 1/2-inch border on all sides.
- Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.
- Heat remaining 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 slightly pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
