It took birdbelly husband and I twelve Valentine’s Days to finally do the smart thing and, STAY HOME! Two years ago we were out on Valentine’s, and it just wasn’t a great experience. Overcrowding at restaurants and a particular snippy waitress finally got us to realize that staying in, and doing one of our favorite things together, cook (silly!) was a far better idea.
Let’s be honest, birdbelly husband had been wanting to skip the restaurants long before last year, but when I told him I wanted to stay in he looked at me with such awe, love, and surprise, and said “this is literally the best idea you have EVER had!” So we have started a new tradition! Cook a super fancy meal, watch an old classic romance movie, and…fall asleep.
I’m a beef girl through and through, but sometimes thinking outside the box can still get you a “wow” meal at a much better price. Pork tenderloin is a fairly inexpensive cut of meat, and it’s so versatile and easy to cook! This recipe actually serves four, and will run about $5-$6 per person. Much better than $50 a person if you go out to dinner!
Here we go: Prosciutto Wrapped, Stuffed Pork Tenderloin!
Jump to RecipeThe Process:
Preheat oven to 325.
Lay out the tenderloin and roll-cut it out into a flat piece. Start cutting halfway through, stopping with about a half inch left and then pound it out into a flat piece. If you are nervous about roll-cutting, you can butterfly it similar to a chicken breast, and then pound it flat.
In a skillet cook the sliced mushrooms in butter, until the mushrooms are soft. Then add the spinach and wilt, season with salt and pepper. Set aside.
On a cutting board, or large flat surface lay out the prosciutto five pieces wide, and two pieces long slightly overlapping. Overlapping will help keep it all together when you roll it up.
Then place the pork, cut side up, on top of the prosciutto. Season with salt. In the middle of the pork, spread out cream cheese, top with garlic, mushroom/spinach mixture, and dried cranberries.
Now it’s time to roll! Tightly roll up the pork with all of your filling, leave the prosciutto down. Once rolled the pork will basically look like it did before you cut it, but fatter. Season lightly with salt!
The pork has probably moved to the middle of your prosciutto, move back to the edge, and now roll the prosciutto around the tenderloin, and pinch/fold the sides to help keep the filling in.
Place the wrapped tenderloin on a rack lined sheet pan and place into the oven until a thermometer inserted into the center of the meat reads 150. This will take approximately 45 minutes, but absolutely go by temp and not time. Check the temp in multiple places! Let rest 10 min.
Slice and enjoy! Pair with Mashed Potatoes!
Recipe
Prosciutto Wrapped, Stuffed Pork Tenderloin
Elevate your date night with this one!
Ingredients
- 1 Pork Tenderloin (not pork loin)
- 10 slices Prosciutto
- 4 oz Sliced Mushrooms
- 1 tb Butter
- 2 c Baby Spinach
- Salt/Pepper generously, to taste
- 4 oz Cream Cheese
- 3 cloves Minced Garlic
- 1/2 c Dried Cranberries
Instructions
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Roll cut the tenderloin, or butterfly then pound flat. Set Aside.
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In a skillet cook mushrooms with butter until soft. Add Salt/Pepper and spinach until wilted. Set Aside
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On a cutting board lay out the prosciutto 5 pieces wide, and two pieces long, slightly overlapping. Lay the tenderloin on top, cut side up.
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Season the tenderloin with salt and pepper. spread the cream cheese over the pork leaving about 1 inch on the short sides, and 2 inches on the long sides. top with garlic, mushroom/onion/spinach mixtures, and finally dried cranberries.
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Roll the tenderloin tightly (leaving the prosciutto down), it will look like a fatter version of itself prior to cutting. Then move to the end of the prosciutto and wrap again.
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Bake on a rack lined cookie sheet until a thermometer inserted into the center of the meat (be careful not to get filling) reaches 150 degrees, approximately 45 minutes. Check multiple places. Rest 10 min.
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Slice, serve, and enjoy!
