Stuffed Pork Tenderloin


I came up with this stuffed pork tenderloin with spinach and mushrooms one day when looking for something new to do with pork. 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.

close up on a stuffed pork tenderloin cut in half and resting on a cutting board
Prep Time:
25 mins
Cook Time:
45 mins
Total Time:
1 hrs 10 mins


  • 3 tablespoons extra-virgin olive oil, divided, or as needed

  • 10 white mushrooms, minced

  • 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

  • 2 cups fresh spinach

  • 1 teaspoon Dijon mustard

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

  • 4 slices prosciutto


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

    Mushrooms, shallots, thyme, garlic powder, sage, black pepper and salt cooking in a skillet.

    Dotdash Meredith Food Studios

  3. 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.

    Parsley and spinach added to skillet, cooking until spinach is wilted.

    Dotdash Meredith Food Studios

  4. 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.

    Prosciutto placed on top of pork tenderloin.

    Dotdash Meredith Food Studios

    Mushroom and spinach mixture spread over the prosciutto.

    Dotdash Meredith Food Studios

  5. Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.

    Tightly roll tenderloin around filling.

    Dotdash Meredith Food Studios

    Tie together with kitchen string to keep closed.

    Dotdash Meredith Food Studios

  6. 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.

    Sear tenderloin in a large skillet until all sides are golden-brown.

    Dotdash Meredith Food Studios

  7. 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).

Close up on a stuffed pork tenderloin, cut in half to see inside layering.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

296 Calories
16g Fat
4g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 296
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 21%
Cholesterol 89mg 30%
Sodium 440mg 19%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 32g
Vitamin C 9mg 46%
Calcium 32mg 2%
Iron 2mg 13%
Potassium 690mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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