Stuffed Pork Tenderloin with Spinach - cookrisp

Ingredients

• 3 tablespoons olive oil, divided
• 10 white mushrooms, finely chopped
• 1 shallot, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 cup fresh parsley, chopped
• 2 cups fresh spinach
• 1 teaspoon Dijon mustard
• 1 (2-pound) pork tenderloin, butterflied and pounded flat
• 4 slices of prosciutto