Prosciutto and Salami Stuffed Pork Tenderloin with Mushroom Pan Sauce
Wow, where has this year gone to? It’s officially December and the year is coming to an end! While I’m excited for 2016 (we have some fun plans, as well as goals, in the works for the new year), I’m doing my best to take a few moments to enjoy what’s probably one of my favorite times of the year! With all of the crazy holiday parties, shopping and just plain insanity that usually surrounds the holiday season, it’s really important to get into the kitchen and cook something that brings everyone together for a nice sit-down dinner. This dish will do just that. I mean, how can you go wrong with pork stuff with delicious charcuterie? Right?
I love this dish because it can go from a casual weekend dinner with a fresh salad to a fancy holiday party with roasted asparagus, garlic mashed potatoes and my favorite – salted caramel creme brulee! The nice part is that you can easily prep the pork tenderloin early in the morning and leave to marinate in the dry rub until you are ready to cook that evening. I’m all about taking a little bit of the fuss out of your party, so you can relax for a few moments and enjoy your company… and a glass of wine!
To start, lay the pork tenderloins together; one thin end next to a thick end. Layer the prosciutto and salami on top of both pork tenderloins. As you can see in the background, if you are prepping this in the morning, a yummy mimosa may be in order as well! I promise I’m not “double-fisting” there with the glass of white wine. That’s for the sauce! I promise!!!
Mix together the stuffing – made of panko breadcrumbs, thyme, rosemary, salt and pepper.
Mound this yummy stuffing in a thick mound along one of the pork tenderloins. Roll over the second pork tenderloin on top of the first, then tie with butcher twine. Roast pork in a heavy skillet or saute pan.
Serve with a mushroom pan sauce and try not to eat the whole thing!!!
- 2 1-pound pork tenderloins
- 6 thin slices of prosciutto
- 6 thin slices of salami
- 1/2 cup panko bread crumbs
- 3 tsp chopped thyme
- 3 tsp chopped rosemary
- 3 tbsp olive oil
- 2 tsp salt
- 2 tsp freshly ground black pepper
- Butcher's twine
- 1 pound crimini mushrooms, sliced
- 1 shallot, sliced
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 cup chicken broth
- 1. Wash pork tenderloins in cold water and pat dry. Lay pork tenderloins, side by side, on a cutting board. Thick end should be next to the other tenderloin's thin end.
- 2. Layer the prosciutto and then the salami crosswise down the length of the tenderloin, allowing the meats to hang slightly over the ends.
- 3. Mix together the panko bread crumbs, 2 tsp rosemary, 2 tsp thyme, 1 tsp salt and 1 tsp black pepper in a small bowl. Add in 1 tbsp olive oil so that the crumbs are lightly moistened.
- 4. Mound the crumb mixture down the center of the prosciutto and salami layer. Fold the pork tenderloin and prosciutto layers over the crumb mixture and other pork tenderloin. Tie the pork tenderloins together into a cylinder-like shape, using butcher's twine.
- 5. Mix together remaining salt, pepper, rosemary and thyme in a small bowl. Lightly coat the outside of the pork tenderloins with the dry rub. Let stand for 30 minutes.
- 6. Preheat oven to 350 degrees F. Heat remaining 1 tbsp oil in a large, saute pan over medium-high heat. Sear pork tenderloin on all sides until brown, about 6-8 minutes. Place saute pan, with meat, into the oven to roast for about 35 minutes, or until a meat thermometer reads 145 degrees F.
- 7. Transfer the tenderloin to a platter and lightly cover with foil to keep warm while you make the mushroom sauce.
- 8. In the same saute pan, heat to medium-high heat. Add mushrooms and garlic; saute until mushrooms start to brown, being careful not to let the garlic burn. Add wine and chicken broth and bring to a boil. Stir often, scraping up the small bits at the bottom of the pan. Continue cooking the sauce until it thickens and can coat the back of a spoon. Season with salt and pepper.
- 9. Cut the tenderloin into 1/2 in slices and serve with mushroom sauce.
- Pair this pork tenderloin with a robust Chianti Classico or Northern Rhone, a Cabernet Franc, lighter styled Zinfandel or a spicy Grenache. For a traditional pairing, grab a great bottle of Pinot Noir.
