EASTER RECIPE - Stuffed Pork Tenderloin

Seasoned pork tenderloin stuffed with prosciutto, spinach, mushrooms and parsley. Serve with a side of roasted vegetables to complement.

Servings: 5 | Prep Time: 25 minutes | Cook Time: 35 minutes

Total Time: 1 hour

Ingredients:

1 Tbsp	Olive Oil
½ cup	Mushrooms, minced
1	Shallot, minced
½ tsp	Dried Thyme
½ tsp	Garlic Powder
½ tsp	Dried Rosemary
½ tsp	Dried Sage
½ tsp	Freshly Ground Black Pepper
¼ tsp	Kosher Salt
¼ cup	Fresh Parsley, chopped
2 cups	Fresh Baby Spinach
1	(2-pound) Pork Tenderloin, butterflied and pounded flat
4 slices	Prosciutto
5 slice	Bacon
2 Tbsp	Olive Oil

Directions:

1. Preheat oven to 350 degrees F and prepare a 9x13-inch casserole dish.
2. In a large skillet, warm 1 teaspoon olive oil over medium heat. 
3. Add mushrooms, shallot, thyme, garlic powder, rosemary, sage, ground pepper and salt. 
4. Cook for 10 minutes or until vegetables are tender. 
5. Stir in parsley and spinach. 
6. Cook for 5 minutes or until spinach is wilted. 
7. Remove from heat and set aside.
8. Spread prosciutto over pork tenderloin in a single layer and top with cooked spinach mixture. 
9. Gently roll bacon around tenderloin and wrap in kitchen string to enclose filling.
10. In a separate large skillet, warm remaining 2 tablespoons olive oil over medium heat. Sear pork for 10 minutes or until brown on all sides. 
11. Transfer tenderloin to prepared baking dish.
12. Bake for 30 minutes or until reaching an internal temperature of 160 degrees F. 
13. Serve warm.