Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce

Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce
Photo by Mark Thomas


  • ½ cup fresh breadcrumbs made from crustless French bread
  • 1 teaspoon freshly ground black pepper
  • 2 1-pound pork tenderloins
  • 2 tablespoons olive oil
  • ¾ pound mushrooms
  • 2 teaspoons fresh rosemary
  • 1 teaspoon salt
  • + 5 more ingredients
    • 1 cup dry white wine
    • 1 cup low-salt chicken broth
    • 1 garlic clove
    • 8 thin slices prosciutto (each about 8x2 inches)
    • 2 teaspoons fresh thyme

Arrange tenderloins side by side on work surface with thick end of one next to thin end of other. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tables...

View full recipe at Epicurious


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