Prosciutto-Stuffed Pork Tenderloin w/ Mushroom Sau
Category
Entrees - Maindishes
Sub
Category
None
Servings
6
Preptime
1.5 hours
Wine/Beverage
Recommendations
Pinot Noir
Ingredients
2 1 lb pork tenderloins
8 thin slices prosciutto (8x2 inches)
1/2 cup fresh breadcrumbs (from french bread)
2 tsp chopped, fresh rosemary
2 tsp chopped, fresh thyme
2 tbsp olive oil
1 tsp salt
1 tsp freshly ground black pepper
3/4 pound mushrooms, sliced
1 clove garlic, minced
1 cup dry, white wine
1 cup low-sodium chicken broth
Instructions
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.
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.
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.
Originally Submitted
4/21/2003
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