Mushroom Stuffed Pork Tenderloin | Rodney Strong Vineyards
Stuffed with creminis and wrapped in prosciutto, this simple, elegant tenderloin pairs beautifully with our Russian River Valley Pinot Noir.
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Cooking tools:
- Butcher's twine
- Instant-read thermometer
- Chef's knife
- Cutting board
- Nonstick skillet
- Mixing bowl
- Spoon
- Baking pan
- Oven
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- 2 lb pork tenderloin
- 4 tbsp butter
- 4 oz sliced Crimini mushrooms
- 3/4 cup diced onion
- 1 tsp dried thyme
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp chopped parsley
- 1/2 cup panko breadcrumbs
- 1 pack sliced Prosciutto (2oz)
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