Savoury Mushroom Stuffed Pork Tenderloin Food

MUSHROOM STUFFED PORK TENDERLOIN

Steps:

• Start by prepping the pork. Carefully slice halfway through the middle of the tenderloin and fold it open. Then use a meat mallet to pound out the meat. Pound it until it has an even thickness, getting it as thin as you can. Season both sides generously with salt and pepper, and set aside. Heat your oven to 375 degrees. Melt 2 tablespoons of butter in a dutch oven over medium heat. Once melted, add the shallot and saute for 2 minutes. Then add the garlic, mushrooms, and 1 tablespoon thyme. Season generously with salt and pepper, and let cook for 5 minutes. Then add 1 cup white wine and continue cooking until the liquid has been absorbed. Cut butcher's twine and arrange it under the pork tenderloin, it's easiest to do this before out start adding the mushrooms. I like to place the twine about every 2 inches so that nothing falls out of the pork. Add a layer of mushrooms on top of the pork, placing them in the center of the meat and not too close to the sides. Then place the blue cheese on top. (You will have mushrooms leftover - that's good!) Wrap the pork up around the mushrooms and blue cheese and tie the butcher's twine up tight. Mix one tablespoon butter, the mustard, and the remaining thyme together, then spread it over the outside of the rolled up pork tenderloin. Wipe out the dutch oven with a wet paper towel if necessary. Then heat the olive oil over high heat. Once hot, add the pork. You want to sear all sides of the meat, this will take about 2 minutes per side. Once the meat has seared, pour 1 cup white wine, 1 cup chicken broth, and the mushrooms in to the bottom of the pan. Place a lid on the dutch oven and then place it in the oven to bake. The pork needs to cook until it reaches at least 145 degrees. This will take about 15 minutes. Once a meat thermometer inserted into the pork reachest 145 degrees, remove it from the dutch oven and set it on a plate to rest. Heat the mixture of pan drippings, wine, broth, and mushrooms over a burner and let simmer and reduce for 5 minutes to create a gravy. Slice the pork tenderloin and serve with the gravy.

SAVOURY MUSHROOM STUFFED PORK TENDERLOIN

Steps:

• In medium skillet heat oil over medium high heat; sauté mushrooms, red pepper, and onion, sauté 3-4 minutes or until moisture is released from mushrooms and evaporated.
• Add savory, sage, salt and pepper, sauté 1 minute; remove from heat and stir in mustard and breadcrumbs.
• Cut tenderloins almost in half lengthwise so it opens like a book; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1" (2.5 cm) border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string.
• In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes. If skillet handles are not oven proof cover with foil or transfer pork to baking pan and place in 400ºF (200ºC) oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155ºF (75ºC).
• Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates. Drizzle with pan juices or apple drizzle (below).

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.

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.

STUFFED PORK TENDERLOIN

Steps:

• In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes.
• Stir in thyme, salt and pepper and cook for 1 - 2 minutes.
• Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
• Add bread crumbs, parmesan cheese and parsley and process just to blend.
• Preheat oven to 350°F.
• Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
• Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
• Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
• Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
• Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
• Brush each tenderloin with mustard and sprinkle with salt and pepper.
• Place tenderloins side by side in a small roasting pan.
• Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155°F.
• Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
• Serve warm or at room temperature with Roasted Garlic Mayonnaise.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).