homemade air fryer-fried crispy fish sticks. This recipe does not call for cooking spray or flipping halfway through the cooking process, unlike the majority of air fryer recipes. An added benefit is that the dipping sauce is already there in the batter, so you don’t need any.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 5 |
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, or as needed
- 10 white mushrooms, minced
- 1 shallot, minced
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ cup chopped fresh parsley
- 2 cups fresh spinach
- 1 teaspoon Dijon mustard
- 1 (2 pound) pork tenderloin, butterflied and pounded flat
- 4 slices prosciutto
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes.
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- Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
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- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving a 1/2-inch border on all sides.
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- Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.
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- Dotdash Meredith Food Studios
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9×13-inch casserole dish.
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- Bake in the preheated oven until pork is slightly pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
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Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 440 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! I used our own/ house spice mix, but that was the only change. Delicious and so moist! Thank you! ⭐️⭐️⭐️⭐️⭐️
This was great. I use an onion…didn’t have a shallot, put a little extra mustard, and I did not pan sear it…fantastic!
Omg this was easy and delicious! My husband loved it. It will definitely become a staple in my dinner rotation.
It was a great recipe, I stuffed the loin and wrapped in bacon. Thanks Have made several times and is great every time.
Most white meats, especially pork, can be bland. This recipe was a disappointment. Knowing that white meat pork can be bland, and knowing that spinach and mushrooms are also bland, I amped it up. I doubled the Dijon mustard. I doubled the parsley. I salted the stuffing mix and ALSO salted the pork loin. I doubled the black pepper. I doubled the thyme. I pan seared the loin as instructed to get a tasty bark. This recipe is missing something and once I figure it out I’ll try it again.
It was delicious!, but only giving 4 stars because the timing was way off. Do not think you can make this in an hour – prep time was 1.5 hrs, And baking time was another 1 hour.
Tasted great and was easy to make!
Hate to say but yes made changes. First used 2 tenderloins no prosciutto used fresh garlic regular onion mushroom spinach and broccoli cheddar cheese 2tbl parmigiana some red pepper flakes tied altogether smells delicious taste even better!
Excellent dish! Even my family, who are picky eaters , really enjoyed it. My husband liked it so much he had more the next day for lunch.
Made it for our little gourmet group and they loved it. Baked it at home, then traveled 30 mins. I think that let it rest so when we carved it, it came out perfect! I would prefer just a touch more mustard. Highly recommend!
Didn’t have prosciutto. Grated some granda cheese into mix. Rolled wrong way… used skewers to hold together. Hard to cut tho
I was so excited to make this and it was meh. Presented beautifully. My husband and I found it bland. Probably will not make again.
A little salty I’ll cut back next time. I doubled recipe and it turned out great. Easy and makes a great impression at a dinner party.
Very tasty filling, with meat that was tender and moist. The only changes I made were to substitute uncured honey ham for the prosciutto (due to budget constraints) and to double the cooking time in the oven. The loin was still a bit too pink in the middle after a half an hour. I think maybe I didn’t butterfly the meat properly or pound it thin enough, so that may have been a factor. Still, I’ll make it again! Tip: If you’re serving roasted potatoes with this meat as the recipe author suggests, don’t throw away the fat/juice leftover in the skillet and roasting pan. Coat the potato pieces in it for roasting!
I must have done something wrong. Flavor was good but it was very dry.
It whole family really enjoyed the dish. Can’t wait to make it again.
Very good – my first attempt at doing a stuffed tenderloin and it got great reviews.
did not take too long to make. Forgot the parsley, no big deal. Did not sear cuz put proscuitto on onside. Turned out moist, tender and delicious! would recommend
So delicious, followed recipe exactly. My problem was rolling and securing loin once stuffed. Next time I might trying using two butterflied, flattened tenderloins for easier rolling. BTW, the stuffing was so good, I might prepare it as a side dish on another meal.
I made this for a birthday dinner. It turned out fantastic. I followed the recipe as written except that I added thin slices of provolone cheese on top of the mushroom spinach mixture and then rolled it up and tied it. I also made an Apricot glaze which I brushed on after it had baked 20 minutes, again when I took it out of the oven. it was moist and delicious and so pretty to serve. The 3/4 inch slices stayed together nicely. I served it with a simple green salad and Mashed Sweet potatoes with Cilantro and Jalapeno Pepper from this site. I also requested the butcher at my supermarket to butterfly the pork tenderloin for me and he gave me some butcher’s twine to tie it. A little extra work but well worth it . Will definitely make it again
I made extra stuffing for a side dish. I also put feta in the stuffing. It was delicious. The only problem was the pork was over done.