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12Ingredients
40Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 pork tenderloin (about 1 1/2 pounds)
- salt
- pepper
- thyme
- 1 sheet puff pastry
- 4 oz. prosciutto (thinly sliced)
- 1 Tbsp. dijon (style mustard)
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 8 oz. mushrooms (diced)
- 1 shallot (diced)
- 1 egg (beaten)
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Directions
- Preheat oven to 425 degrees F. Season pork tenderloin with salt, pepper and dried thyme. Set aside.
- Roll out thawed puff pastry dough so that it’s as long as your tenderloin and wide enough to fully wrap around it. Arrange the prosciutto so that there is a thin layer covering the dough. Spread Dijon mustard over the top.
- In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol160mg53% |
| Sodium930mg39% |
| Potassium980mg28% |
| Protein42g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium6% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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