Prosciutto Wrapped Pork Tenderloin
That’s a wrap for Day 2 of the Whole30. We’re not quite feeling the hangover stage yet described in Melissa’s Hartwig’s book, but I did have a pretty bad headache hit me in the afternoon. I have a feeling Day 3 tomorrow with no sugar is going to come with a hangover, so we’re preparing for what may be a tough day tomorrow.
It’s definitely going to be a tough day from the perspective of temptations for me. I’m going out for a team lunch tomorrow, and I also have a department social event to attend tomorrow evening involving lots of drinks and food that will definitely not be Whole30 compliant. Pretty sure I’ll be the only one avoiding the finger food and sipping on water instead of wine and beer, but hey, there’s always going to be events like these falling in a 30 day window. I’m mentally preparing myself for all the temptations that will come my way tomorrow. Wish me luck!
Day 2 dinner was another huge success thanks to Daniel! He made prosciutto wrapped pork tenderloin stuffed with mushrooms and spinach with a side of baked broccoli & zucchini. I was like a little kid in a long car ride asking Daniel repeatedly “is it done yet?” the entire time it was in the oven. The wait was worth it because it definitely lived up to my expectations!
Servings: 2-3 people
1 Pork Tenderloin
7-8 slices of Prosciutto
2 cups of Mushrooms
Handful of baby spinach
Vegetables for the side dish (we used broccoli and zucchini)
Salt and pepper
Preheat the oven to 180°C.
Season the pork tenderloin with salt and pepper and fry it in some olive oil until golden brown on each side; take it out and let it rest.
Sauté the mushrooms and season them with salt, pepper and some thyme. Once the mushrooms are sautéed, chop them finely.
Drizzle some olive oil on a cutting board (tip: you can use parchment paper instead to make it easier when rolling the pork tenderloin). Lay out the prosciutto in a row, making sure each slice overlaps each other. Cover the prosciutto with the spinach leaves and the mushrooms.
Place the pork tenderloin on top and wrap the prosciutto with the fillings around the pork tenderloin.
6. Place it in a oven tray with the vegetables (seasoned with salt and pepper and some olive oil) and place it in the oven for about 20 minutes until cooked through. The juice from the pork tenderloin will add a lot of flavour to the vegetables.
Enjoy! This is a great healthy Whole30 approved dish that’s great to make if you have guests over.