Mushroom Stuffed Pork Tenderloin


2 (1 – 1 1/2 pounds) Pork Tenderloins

2 tablespoons Extra-Virgin Olive Oil

4 ounces Prosciutto, chopped

2 tablespoons Shallots, minced

2 cups Button Mushrooms, finely chopped

2 cloves Garlic, minced

1 tablespoon fresh Rosemary, chopped

1-2 Sprigs fresh Thyme

1/2 teaspoon Oregano

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1 tablespoon fresh Parsley, minced


Preheat oven to 400 degrees Fahrenheit.

In a skillet, over medium-high heat, brown the prosciutto. Remove from the skillet and set aside. Add 1 tablespoon olive oil to the skillet. When hot, add the shallots and garlic. Sauté for 1-2 minutes before adding the mushrooms, rosemary, thyme, oregano, salt, and pepper. Sauté the mushroom mixture for 5-7 minutes until mushrooms are softened and all their liquid has been evaporated. Remove from heat and stir in the prosciutto. Let cool.

Using a sharp knife, butterfly the tenderloins but do not cut all the way through. Cover with plastic wrap and pound the pork with a meat mallet until it is 1/2 inch. Season both sides of the pork with salt and pepper. Spoon the mushroom mixture evenly across both of the flattened pork loins. Roll each of the tenderloins tightly and secure the seams with toothpicks.

Heat 1 tablespoon olive oil in a large oven-proof skillet, over medium-high heat. Sear the tenderloins on all sides until brown, about 2-3 minutes per side. Be gentle when turning the pork so that you don’t un-do the seam. Transfer the skillet to the oven and roast for 20-25 minutes, or until a meat thermometer reads 145 degrees Fahrenheit at the thickest part. Cover loosely with aluminum foil and let rest for 10 minutes before slicing and serving. Remember to remove the toothpicks before serving.

Photographed by Alli Shepherd.