Stuffed Pork Tenderloin With Mushroom Sauce

Ingredients

• 454 gfresh sliced mushrooms (such as baby bella)
• 1 clovegarlic, minced
• 30 ml (2 tablespoons)olive oil
• 240 ml (1 cup)dry white wine
• 240 ml (1 cup)chicken broth
• to tastesalt and pepper
• 28 g (2 tablespoons)unsalted butter
• 2 (454 g each)pork tenderloins
• 6 thin slicesprosciutto
• 142 g (1 bag)baby spinach, sautéed and pressed to remove excess liquid
• 240 ml (1 cup)fresh homemade breadcrumbs
• 1 teaspoonfresh rosemary, chopped
• 60 ml (4 tablespoons)olive oil
• to tastesea salt
• to tastecracked black pepper

Instructions

1. 1

   Layer the prosciutto

   Lay the prosciutto slices over one tenderloin, overlapping them where needed to cover it.

2. 2

   Add the spinach

   Spread the spinach evenly over the prosciutto.

3. 3

   Mix the breadcrumbs

   In a small bowl, combine the breadcrumbs with half of the olive oil and the rosemary, salt and pepper.

4. 4

   Close the tenderloins

   Spread the breadcrumb mixture over the spinach. Set the second tenderloin on top to enclose the filling, then tie the two pieces together in 4 or 5 places with kitchen twine.

5. 5

   Preheat the oven

   Heat the oven to 175°C (350°F).

6. 6

   Season the pork

   Rub a tablespoon of oil over the tenderloins and season them well with salt and pepper.

7. 7

   Brown the pork

   Heat the remaining tablespoon of oil in a heavy ovenproof skillet over medium-high heat. Brown the tenderloin well on all sides.

8. 8

   Roast the pork

   Transfer the skillet to the preheated oven and roast for about 35 minutes, or until a meat thermometer reads 63°C (145°F).

9. 9

   Rest the meat

   Move the meat to a platter, cover it with foil and leave it to rest for 10 to 15 minutes.

10. 10

    Start the sauce

    Prepare the mushroom topping while the pork is baking.

11. 11

    Cook the mushrooms

    Heat the oil in a heavy skillet, add the mushrooms and cook over medium heat for about 6 to 7 minutes, until soft and lightly browned.

12. 12

    Add the garlic

    Stir in the garlic and cook for another minute or two.

13. 13

    Reduce the liquid

    Add the wine and broth. Cook over medium-high heat until the sauce has thickened and reduced by two-thirds.

14. 14

    Finish the sauce

    Season with salt and pepper, then whisk in the butter.

15. 15

    Slice the pork

    Remove the twine and cut the tenderloin into slices about 3.8 cm (1½ inches) thick.

16. 16

    Serve with sauce

    Arrange a couple of slices on each plate and spoon some mushroom mixture over the top.

What is stuffed pork tenderloin?

Pork tenderloin is a lean, tender cut from along the backbone, and stuffing it turns it into a roast-style centrepiece. This version layers prosciutto, spinach and herbed breadcrumbs between two tenderloins, then serves them with a savoury mushroom sauce.

The combination works because the salty cured ham and earthy mushrooms bring richness to mild pork, while the spinach and breadcrumbs make a compact filling. The recipe draws on familiar European ingredients rather than one specific regional tradition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 58g protein, 14g carbs, 39g fat.

The pork and prosciutto provide most of the protein, while the breadcrumbs and spinach contribute carbohydrates. Olive oil, butter and prosciutto account for much of the fat, and the cured ham, broth and added seasoning contribute sodium. Serve with plenty of vegetables and a moderate portion of potatoes or another starchy side to balance the plate.

Build a secure filling

Dry spinach: pressing out excess liquid helps keep the filling from becoming watery and makes it easier to spread. Use the spinach only after it has been sautéed and thoroughly drained.

Tie it firmly: kitchen twine holds the two tenderloins together as they brown and roast. Space 4 or 5 ties along the length so the filling stays enclosed when the meat is turned or sliced.

Get an even brown

A heavy ovenproof skillet lets you brown the pork on the hob before transferring it directly to the oven. Turn it carefully to colour all sides, taking care not to dislodge the filling.

The recipe uses separate oil quantities for the filling, roasting and mushroom sauce. Measure them out before cooking so each part has the oil it needs.

Watch the internal temperature

Check the thickest part of the pork with a meat thermometer and take it out of the oven when it reaches 63°C (145°F), as directed. Keep the probe away from the stuffing where possible for a reading of the meat itself.

The 10 to 15 minute rest is part of the cooking process: it gives the juices time to settle and makes the roast easier to slice neatly. Keep it loosely covered with foil while it rests.

Reduce the mushroom sauce

Brown the mushrooms until soft and lightly coloured before adding the garlic; this gives the sauce a deeper savoury flavour. Garlic cooks quickly, so the brief extra minute or two helps it flavour the pan without prolonged cooking.

Wine and broth should reduce by two-thirds and thicken before the butter goes in. Whisking the butter in at the end gives the sauce a smooth finish.

Plan the timing

The pork takes about 35 minutes in the oven, plus 10 to 15 minutes to rest. The mushroom sauce can be cooked while the roast is baking, as the method suggests.

Allow time to sauté and press the spinach and to tie the tenderloins before cooking. For the neatest slices, cut the twine off after resting and use a sharp knife.

Choose simple sides

Serve the sliced pork with a green vegetable such as green beans or broccoli to complement the rich sauce. A modest serving of mashed potatoes or roast potatoes is a good choice if you want a more filling plate.

Spoon the mushroom mixture over the pork just before serving so the slices are coated without sitting in sauce for too long.

Recipe notes & tips

• Press the sautéed spinach well so it does not release excess liquid into the filling.
• Keep the prosciutto and filling within the edges of the tenderloin to make tying easier.
• Use an ovenproof skillet for browning so the pork can go straight into the oven.
• Check the temperature in the thickest part of the pork with a meat thermometer.
• Let the pork rest for the full 10 to 15 minutes before slicing.
• Whisk in the butter after the sauce has reduced and been seasoned.

Variations

• Use chestnut mushrooms: swap them for the baby bella mushrooms for a similarly earthy sauce.
• Change the herbs: use chopped fresh thyme in place of the rosemary for a different savoury note.
• Add shallot: cook finely chopped shallot with the mushrooms for extra sweetness.
• Make it alcohol-free: replace the white wine with additional chicken broth, while keeping the same reduction step.
• Serve with greens: add steamed green beans or broccoli alongside the pork for a fresh contrast.

Common mistakes to avoid

• Wet spinach: excess moisture can loosen the stuffing; press it thoroughly before spreading.
• Loose tying: the filling may escape during cooking; secure the tenderloins in 4 or 5 places.
• Skipping the sear: the outside will miss the browned finish; colour all sides in the skillet first.
• Guessing doneness: cooking time alone can be unreliable; use a thermometer and check for 63°C (145°F).
• Cutting too soon: juices can run out and slices may be harder to handle; rest the pork for 10 to 15 minutes.
• Adding butter too early: it can overcook as the liquid reduces; whisk it in after reducing the sauce.

How to store

Refrigerate leftover pork and mushroom sauce in separate airtight containers for up to 3 days. Reheat gently in a covered pan or in the microwave until hot throughout, adding a splash of broth to loosen the sauce if needed.

Frequently asked questions