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Prosciutto-Stuffed Pork Tenderloin w/ Mushroom Sauce Recipe | |
Pork | |
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Ingredients:
- 2 1 lb pork tenderloins - 3/4 pound mushrooms, sliced - 8 thin slices prosciutto (8x2 inches) - 1 clove garlic, minced - 1/2 cup fresh breadcrumbs (from french bread) - 1 cup dry, white wine - 2 tsp chopped, fresh rosemary - 1 cup low-sodium chicken broth - 2 tsp chopped, fresh thyme - 2 tbsp olive oil - 1 tsp salt - - 1 tsp freshly ground black pepper -
Directions:
1 - Lay tenderloins side by side-overlap prosciutto strips crosswise down length of pork. Mix breadcrumbs,1tsp rosemary,1tsp thyme, & 1tbsp oil. Sprinkle this on top of prosciutto-fold prosciutto over to cover stuffing & roll 2nd loin over first. Tie.2 - Mix salt, pepper, 1tsp rosemary, 1tsp thyme-rub this over roast-let stand 30 min.Heat 1tbsp oil in skillet-add roast & saute til brown-turning often. Place skillet & roast in oven -roast @ 350 until thermometer reaches 145-about 35 min. 3 - Add mushrooms & garlic to skillet & saute over med heat for 6 min--Add wine & broth--boil until sauce thickens enough to coat spoon--about 12 min. Season w/ salt & pepper. Serve sauce over tenderloin roast. This is featured on www.desktopcookbook.com. It is great with a Pinot Noir.
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