Stuffed Pork Tenderloin

Ingredients

• 1 teaspoon dijon mustard 
• 0.5 teaspoon sage dried
• 0.5 teaspoon thyme leaves dried
• 0.3 cup parsley fresh chopped
• 0.5 teaspoon garlic powder 
• 0.5 teaspoon ground pepper black
• 2 tablespoons olive oil extra-virgin
• 2 pound pork tenderloin 
• 4 slices pancetta 
• 0.3 teaspoon salt 
• 1  shallots minced
• 2 cups pkt spinach fresh
• 10  mushrooms white minced

Equipment

• frying pan
• oven
• casserole dish
• kitchen thermometer
• kitchen twine

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes.
3. Add parsley; cook and stir for 1 minute.
4. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard.
5. Remove from heat.
6. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin.
7. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
8. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes.
9. Transfer seared tenderloin to a 9x13-inch casserole dish.
10. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).