Ingredients

• 3 tablespoons extra-virgin olive oil , divided, or as needed
• 10 whites mushrooms , minced
• 1 shallot , minced
• 0.5 teaspoons dried thyme
• 0.5 teaspoons garlic powder
• 0.5 teaspoons dried sage
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons salt
• 0.25 cups chopped fresh parsley
• 2 cups fresh spinach
• 1 teaspoon Dijon mustard
• 1 , 2 pound
• 4 slices prosciutto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
5. 5 Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.
6. 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.
7. 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).

Nutrition per serving