Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce

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


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

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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