Mushroom Pork Tenderloin Food

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE

Steps:

• Sprinkle the pork with salt and pepper.
• In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
• Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
• Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
• Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
• Saute the shallots until softened, about 3 minutes.
• Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
• Add the wine and cook until evaporated, stirring and scraping up any brown bits.
• Add the broth and cook for 5 minutes.
• Mix the butter with the flour and add to the sauce along with the parsley.
• Simmer, stirring, until thickened.
• Stir any juices from the pork into the sauce.
• Serve with the pork.

MUSHROOM PORK TENDERLOIN

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on low until the pork is tender, 4-5 hours. If desired, serve with mashed potatoes.

MUSHROOM PORK TENDERLOIN

Steps:

• Combine mayonnaise and dry soup mix in large bowl.
• Crush garlic, using garlic press, into bowl. Mix well.
• Slice tenderloins diagonally into about twelve 1/2-inch-thick slices.
• Preheat large sauté pan on medium-high 2-3 minutes.
• Stir pork slices and mushrooms into soup mixture.
• Place pork slices in pan; add soup mixture (wash hands).
• Cook 4-6 minutes, turning occasionally, until browned.
• Stir in flour and cook 1-2 more minutes. +.
• Stir in milk; reduce heat to low.
• Cook 4-6 minutes until sauce thickens and internal temperature of pork reaches 160°F Use a meat thermometer to accurately ensure doneness.
• Serve.

PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES

Steps:

• In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
• Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.

MUSHROOM PORK TENDERLOIN

Steps:

• Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
• In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice.

CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN

Steps:

• Tenderloin:
• Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
• Preheat oven to 375 degrees F.
• Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
• Risotto:
• Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
• Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

PORK TENDERLOIN WITH MUSHROOMS AND COUSCOUS

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
• Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
• Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand for 30 minutes. , Meanwhile, make a lengthwise slit down the center of the pork to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside., Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage., Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into sausage mixture along with 3 tablespoons soaking liquid. Spoon stuffing down center of pork; bring long sides over stuffing to close. Tie at 2-in. intervals with kitchen string; secure ends with toothpicks. , Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining salt, pepper and parsley. Serve with pork.

PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Slice tenderloins into about 1-inch pieces; flatten each medallion with a meat mallet.
• In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer. Transfer the mushrooms and onions to a plate; set aside. Pour off excess liquids from the pan.
• Melt remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned. Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes. Transfer the pork to a serving dish and keep warm.
• Stir flour into the remaining chicken broth until smooth. With the skillet over medium heat, stir in the flour and broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed. Stir in the sour cream, parsley, and the cooked mushrooms and onions. Heat through, but do not boil. Serve sauce with the pork slices.

MUSHROOM PORK CHOPS

Steps:

• Season pork chops with salt, pepper, and garlic salt to taste.
• In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

MUSHROOM PORK

Steps:

• Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, heat butter over medium-high heat. Add pork; cook until browned. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Reduce heat; cover and simmer until a thermometer reads 145°, 25-30 minutes. Remove meat and keep warm., In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Slice the pork; serve with gravy and rice.

PORK WITH MUSHROOM SAUCE

Steps:

• Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.

GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
• Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
• Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
• Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

MUSHROOM STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
• Per Serving: Calories: 323; Fat: 17g (Saturated Fat: 3.5g); Protein: 39g; Carbohydrates: 3g; Sugar:1g; Fiber:1g; Cholesterol: 116mg; Sodium:301mg.

ULTIMATE PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
• Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
• Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
• Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
• Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK CHOPS IN GARLIC MUSHROOM SAUCE

Steps:

• Season both sides of pork chops with paprika, salt, and pepper.
• Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.
• Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.
• Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.
• Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.