Prosciutto Stuffed Pork Tenderloin with Mushroom Gravy

Wine Pairing

Ingenious, 2012


  • 2 – 1 lb pork tenderloins
  • 8 slices prosciutto
  • ½ cup panko bread crumbs
  • 4 tsp rosemary, minced
  • 4 tsp thyme, minced
  • 2 tbl olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 lb mushroom, sliced
  • 2 cloves of garlic, minced
  • ¼ cup dry white wine
  • 1 can low sodium chicken broth
  • 2 tbl butter/1 tbl flour


Slice each pork tenderloin down the length but not all the way through. Lay 4 prosciutto slices across each tenderloin, overlapping. Mix bread crumbs with 2 teaspoons each of rosemary and thyme and add 1 tbl olive oil. Mix remaining herbs, salt and pepper together. Split the bread crumb mixture between both tenderloins spreading it lengthwise on top of the prosciutto. Push the tenderloin back together pushing the prosciutto and crumbs into the tenderloin. Tie up each pork tenderloin in five or so places with kitchen twine. Rub the remaining herb mixture all over the tenderloins. Let stand 30 minutes (or refrigerate until ready to cook.) Heat remaining olive oil in an oven proof pan over medium high heat and brown tenderloins on all sides, about 7 minutes. Place pan in 350 oven for 20 to 25 minutes or until pork registers 155. Remove pork from oven, place on a cutting board and tent with foil. In the same pan sauté mushrooms and garlic until lightly brown. Deglaze with white wine. Remove from pan and set aside. In same pan melt butter and add flour, making a roux. Cook for a minute or two then add chicken broth, slowly. Whisk constantly and bring to a boil. When thick add mushroom mixture back into gravy. Slice pork tenderloins into medallions. Serve on top of mushroom gravy.

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