Wednesday, 28 December 2011

Stuffed Pork Tenderloin with Prosciutto, Spinach, and Mushroom

I've already shared with you how large a fan I am of everything pork.  Bacon-ribs-ham-sausage-roast-chops and the tenderloin.  If luck has it and there's a chance to have it stuffed with something delicious, well...count me in : )

Today I decided to do something a little more fancy with something we love to have for dinner, the pork tenderloin.  Usually, we marinade it and roast it, but today was a day for rummaging through the frig for something to stuff it with.

Begin by slicing the tenderloin down the center creating two halves, be careful not to cut completely through, fold gently open.  Repeat this step down the center of the two sides, do not slice completely through, we are only trying to open it up a little more creating a larger surface to flatten nicely.

Lay between two sheets of parchment or wax paper, using a rolling pin, flatten tenderloin to about 1/2 inch thick.

Season the inside of the tenderloin with a pinch of salt and some pepper.  Lay four slices of Prosciutto on the pork and cover with a stuffing of minced mushroom and onion, sauteed with sage, a pinch of thyme, salt, pepper,  & garlic powder, only cook until water from mushrooms has evaporated. Don't let them brown, add a small handful of fresh chopped parsley, two good handfuls of spinach, and once the spinach wilted I mixed in a teaspoon of dijon mustard, delicious!  Leave at least a 1/2 inch border around the edges of the tenderloin. 

Roll tenderloin lengthways making sure the first roll is as tight as you can make it.  This will help during the rest of the rolling process.  Use kitchen string or skewers to keep roll closed.  I like kitchen string, it wraps around nicely and keeps everything inside where it belongs.

Be sure to season the tenderloin on the outside as well before searing all sides till golden brown in heated olive oil.  This pic (above) is the underside of the tenderloin, I season both sides and check to be sure all the stuffing that has peeked out is tucked back in.

Place in an oven dish after searing.  Bake in a preheated oven set at 350 degrees for about 25-30 minutes.  Remove from oven when juices run clear, cover with foil and let rest 5-10 minutes. 

Remove the string or skewers from tenderloin and slice in coin shaped discs and serve, delicious!

The pork is moist, and the filling looks beautiful, a great dish to serve to company as well, it's sure to impress.

Plates nicely.

We served it with steamed cauliflower smothered in a lovely white cheddar sauce, and one of our favorite potato dishes...roasted squished baby potatoes.

Related Posts Plugin for WordPress, Blogger...