Delia Smith Stuffed Pork Tenderloin

Right, let me start by saying this: if you’ve never rolled a pork tenderloin around a pile of garlicky, mushroomy goodness, you’re missing out on one of life’s more delicious DIY moments. It’s like edible origami — but instead of folding paper cranes, you’re stuffing a silky piece of pork with fragrant, sautéed vegetables, then wrapping it in salty ribbons of prosciutto like it’s off to a gala.

This recipe feels posh but doesn’t take itself too seriously. Inspired by Delia Smith (the queen of straightforward British cooking), it’s hearty, flavour-packed, and comes together in just over an hour. Great for Sunday lunch, dinner parties, or just a “look at me, I cooked something that looks like it came from a fancy bistro” moment on a Wednesday.

Ingredients List

• 3 tbsp extra-virgin olive oil — divided
• 10 white mushrooms, minced — earthy and juicy, they bulk up the filling
• 1 shallot, minced — milder than onion, lovely with pork
• ½ tsp dried thyme — classic pairing with mushrooms
• ½ tsp garlic powder — because garlic
• ½ tsp dried sage — pork’s herbal soulmate
• ½ tsp black pepper
• ¼ tsp salt — go easy, prosciutto adds more later
• ¼ cup chopped fresh parsley — bright and fresh at the end
• 2 cups fresh spinach — wilts down beautifully into the filling
• 1 tsp Dijon mustard — a little zing in the mix
• 1 (2 lb) pork tenderloin — butterflied and pounded flat (ask the butcher if you’re nervous)
• 4 slices prosciutto — wraps everything up like a salty little gift

You’ll also need a bit of kitchen string to tie it all up, unless you’re living dangerously.

How to Make It

1. Let it rest for 5–10 minutes before slicing.
   It makes all the difference — juices stay in the meat, not on your cutting board.
2. Preheat your oven to 350°F (175°C).
   No one wants to forget this and be left waiting while your pork rests awkwardly on the counter.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat.
   Add mushrooms, shallot, thyme, garlic powder, sage, salt, and pepper.
4. Sauté for 5–10 minutes until the mushrooms release all their liquid and things look dry-ish.
   This step builds flavour. Mushrooms should be soft, almost sticky.
5. Stir in the parsley, cook for a minute, then toss in the spinach.
   Cook for another 4–5 minutes until the spinach wilts down completely.
6. Add the Dijon mustard, stir to combine, and then remove from heat.
   The filling’s done. Taste it. It’s amazing already.
7. Lay your pork tenderloin flat on a board.
   It should be pounded to an even thickness — think half an inch or so.
8. Lay the prosciutto slices across the pork like bacon blankets.
   Leave a border — you don’t want stuff spilling out like a too-full burrito.
9. Spread the mushroom mixture over the prosciutto, leaving about ½ inch around the edges.
10. Roll it up tightly, starting from one long edge. Tie it with kitchen twine.
    It’ll look rustic — don’t worry. You’re not on Bake Off.
11. In the same skillet, heat the remaining 2 tbsp olive oil over medium-low heat.
    Brown the rolled tenderloin on all sides. This is where you get that gorgeous crust.
12. Transfer it to a baking dish and roast for 25–30 minutes.
    Use a meat thermometer — you’re aiming for 145°F (63°C) in the centre.

Common Mistakes

How do I keep the filling from falling out?
Don’t overstuff, and roll it tightly. Tie it snugly with kitchen string — or use toothpicks in a pinch.

Why is my pork dry?
Overcooking. Check with a thermometer and pull it out right at 145°F. Pork should still be a bit pink in the middle.

Can I prep it ahead?
Absolutely. Assemble the whole thing a few hours ahead and pop it in the fridge until you’re ready to cook.

Ever had a disaster with this?
Yes — I forgot to pound the pork thin enough and it wouldn’t roll. It was more like a pork taco. Still tasty, just… not elegant.

Storage & Reheating

In the fridge:
Store leftovers in an airtight container for up to 3 days.

In the freezer:
Wrap tightly in foil or cling film, then freeze for up to 3 months.

To reheat:

• Oven: Wrap in foil and warm at 325°F for 15–20 mins.
• Microwave: Slice, cover with damp paper towel, zap in short bursts.
• Skillet: Sear slices in a pan over low heat. Adds bonus crisp edges.

What to Serve With It

• Roasted veg — carrots, Brussels, parsnips — you want sweet and earthy
• Creamy mash — balances the savoury filling
• Gravy or pan juices — optional, but not unwelcome
• A green salad with mustard vinaigrette — cuts through the richness beautifully

FREQUENTLY ASKED QUESTIONS

How do I know it’s cooked through?
Use a meat thermometer — 145°F is your friend. Let it rest before slicing.

Can I use a different cut of pork?
Tenderloin is best for this, but a boneless loin can work too — just adjust cooking time.

Can I add cheese to the stuffing?
Yes — feta or goat cheese works well, but don’t overdo it or it’ll ooze out.

What wine goes well with this?
A chilled Chardonnay or Pinot Noir pairs beautifully. Or cider, if you’re keeping it classic.

Try More Delia Smith Recipes:

• Delia Smith Normandy Pork
• Delia Smith Moroccan Chicken
• Delia Smith Paella

Nutrition Facts

• Calories: 296
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 89mg
• Sodium: 440mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Total Sugars: 1g
• Protein: 32g
• Vitamin C: 9mg
• Calcium: 32mg
• Iron: 2mg
• Potassium: 690mg