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Mushroom Stuffed Pork Tenderloin

Pair with Reserve Russian River Valley Pinot Noir


2lb pork tenderloin
4 tbsp butter
4 oz sliced Crimini mushrooms
3/4 cup diced onion
1 tsp dried thyme
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
3 tbsp chopped parsley
1/2 cup panko breadcrumbs
1 pack sliced Prosciutto (2oz)


Slice the tenderloin on one side to open it up.

Using a sharp knife, butterfly each side of the open tenderloin to unroll itself and create a thin flat surface.

In a non stick pan, melt the butter and add the mushrooms and onion. Cook for about 3 minutes until soft.

Add the thyme, oregano, salt and pepper and stir well.

Transfer the mushroom mixture to a bowl. Add the chopped parsley and breadcrumbs and stir well.

Spread the stuffing mixture evenly over the tenderloin.

Using your hands begin to tightly roll up the tenderloin into a cylinder shape.

Lay the slices of Prosciutto over the tenderloin tucking the ends in below the tenderloin.

Tie the tenderloin with three pieces of twine to secure the stuffing.

Place the tenderloin on a baking pan and bake in the oven for 40-45 minutes or until a thermometer reads 145 degrees. Cook a little longer if you prefer your pork more well done in
the center.

Once the pork is done, cut the twine and discard.

Slice the pork into medallions and serve with your favorite vegetables.