Prosciutto-Wrapped Stuffed Pork Tenderloin

Begin by preheating your oven to 350 degrees Fahrenheit. Next, heat one tablespoon of olive oil in a skillet over medium heat; cook and stir sliced mushrooms, minced shallot, dried thyme, garlic powder, dried sage, black pepper, and salt in the hot oil until all liquid has evaporated and mushrooms and shallots are tender, 5 to 10 minutes.

Add a handful of chopped parsley; cook and stir for just one minute. Combine the spinach with the mushroom-spinach mixture; cook and stir until the spinach has wilted, about five minutes. Introduce a dash of mustard; remove from heat.

Position the pork tenderloin on a flat surface; lay thin slices of prosciutto atop the tenderloin. Spread the mushroom-spinach mixture evenly over the prosciutto, leaving a half-inch border on all sides.

Tightly roll the tenderloin around the filling and secure it with kitchen string to keep it closed.

Heat the remaining two tablespoons of olive oil in a large skillet over medium heat; carefully place the rolled tenderloin in the hot oil. Sear until all sides are golden brown, about ten minutes. Transfer the seared tenderloin to a 9x13-inch casserole dish.

Bake in the preheated oven until the pork is slightly pink in the center, 25 to 30 minutes. Use an instant-read thermometer inserted into the center to check that it reaches at least 145 degrees Fahrenheit.