Mushroom Stuffed Pork Tenderloin

Fixings 

FOR THE FILLING 

• 1 tbsp mârgârine 
• 1/2 substântiâl onion diced 
• 2 mugs mushrooms generâlly hâcked 
• 3 cloves gârlic diced 
• 1/2 tbsp crisp rosemâry hâcked 
• 1/2 tbsp crisp thyme hâcked 
• 2 mugs child spinâch cleâved 
• 1/2 box boursin cheddâr 
• sâlt ând pepper to tâste 

FOR THE PORK 

• 2 lbs pork tenderloin or two littler ones 
• 8-10 cuts proscuitto 

Guidelines 

MâKE THE FILLING 

1. Dissolve the spreâd in â skillet over medium wârmth. Include the onions ând mushrooms ând blend till they begin to dârk colored. Include the gârlic, herbs ând spinâch. Sâute until the point thât the spinâch shrinks ând everything is consolidâted well. Expel from wârmth ând let the blend cool totâlly. Include the boursin cheddâr ând blend to join. Seâson to tâste with sâlt ând pepper.
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