Ingredients:
2 (1 Pound) Pork Tenderloins6 Thin Slices Prosciutto
1 (5 Ounce) Bag Baby Spinach Sauteed And Pressed To Remove Excess Liquid
1 Cup fresh Homemade Breadcrumbs
1 Teaspoon Chopped Fresh Rosemary
4 Tablespoons Olive Oil
Sea Salt
Cracked Black Pepper
Mushroom Topping:
1 Pound Fresh Sliced Mushrooms (I Used Baby Bella)
1 Clove Garlic, Minced
2 Tablespoons Olive Oil
1 Cup Dry White Wine
1 Cup Chicken Broth
Salt
Pepper
2 Tablespoons Unsalted Butter
Preparation :
Place the slices of prosciutto down one of the tenderloins overlapping them as needed to fit. Spread the spinach out over the prosciutto evenly. In a small bowl, mix together the breadcrumbs, half of the olive oil, rosemary, salt and pepper. Spread the breadcrumb mixture over the spinach. Place the second tenderloin over the first covering the stuffing and tie both together in 4 or 5 places with kitchen twine.
Preheat the oven to 350 degrees F. Rub a tablespoon of the oil over the tenderloins, and season well with salt and pepper. In a heavy, ovenproof skillet heat the remaining tablespoon of oil over medium high heat and brown the tenderloin well on all sides. Place in the preheated oven and bake for about 35 minutes or until a meat thermometer registers 145 degrees F. Transfer the meat to a platter and cover with foil. Rest for 10 to 15 minutes.
While the pork is baking, prepare the mushroom topping. Heat the oil in a heavy skillet and add mushrooms. Cook over medium heat until soft and light brown, about 6 to 7 minutes. Add the garlic, and cook an additional minute or two. Add the wine and broth and cook over medium high heat until thickened and reduced by 2/3. Season with salt and pepper and
whisk in the butter.
Cut the twine from the roast, and slice the tenderloin into 1 1/2 inch slices. Place a couple of slices on a plate and spoon some of the mushroom mixture on top.
