I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts

296 calories; protein 32.1g 64% DV; carbohydrates 4.2g 1% DV; fat 16.2g 25% DV; cholesterol 88.7mg 30% DV; sodium 439.6mg 18% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2013
this was fantastic the package of pork we got had two pieces so I flattened them both out and overlapped them slightly. Filled and rolled cooked for an extra 10 min.....Loved it Read More
(27)

Most helpful critical review

Rating: 3 stars
06/24/2017
We loved the filling, but the meat was very dry - maybe too lean. I will give it another try and post another rating it I have better results. This recipe takes a few extra minutes, but I could see it would be a great company dinner; everything could be done right up to the point of searing it. Will give it another try and re=post. Read More
(7)
89 Ratings
  • 5 star values: 59
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
02/19/2013
this was fantastic the package of pork we got had two pieces so I flattened them both out and overlapped them slightly. Filled and rolled cooked for an extra 10 min.....Loved it Read More
(27)
Rating: 4 stars
12/24/2012
tried this one out for the wife and turned out ok , but could have been better if i had the string to tie up the tenderlion and had cut it properly to flatten a bit better for the role.My wife found it a bit bland ( i used the wrong mustard lol)so i think next time ill use minced garlic and more of it .Joys of the beginner lol Read More
(26)
Rating: 5 stars
09/16/2013
I will admit I was a little nervous making this the first time for guests because it was new on this site with only 3 reviews I used a pork loin center cut one and one half lbs followed the recipe exactly and it was perfect!!! Beautiful presentation! I just might add some craisins to the stuffing next time. Read More
(18)
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Rating: 5 stars
07/28/2014
Incredible! My tenderloin was too fat and even after pounding it was still too fat to roll. Since the package essentially comes with two I just latered it. I thought the flavor was outstanding! Best pork tenderloin I've ever eaten and hubby agreed. Read More
(8)
Rating: 5 stars
03/02/2015
I have made this twice now and will make it again. I follow the recipe ingredients except I use a pork loin instead of a tender loin. I butterfly it out to 18 x 12. And follow ingredient list adjusting for the added area to cover. Roll it up and sear it on a iron griddle and bake covered 325 degrees for 1 hr. Comes out fork tender. Mmm Read More
(7)
Rating: 3 stars
06/24/2017
We loved the filling, but the meat was very dry - maybe too lean. I will give it another try and post another rating it I have better results. This recipe takes a few extra minutes, but I could see it would be a great company dinner; everything could be done right up to the point of searing it. Will give it another try and re=post. Read More
(7)
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Rating: 5 stars
07/28/2015
Delicious! My first time ever cooking pork and it came out incredible! I added a little parmesan cheese because I had it around and used chopped yellow onion instead of shallots because it's what I had. I also made some brussels sprouts in the same pan and they soaked up the flavor beautifully. Highly recommend! Read More
(5)
Rating: 5 stars
03/10/2013
Fantastic. Added some chopped apricots for a little colour. Read More
(4)
Rating: 4 stars
12/02/2014
Very tasty would make it again. Read More
(4)