Stuffed Pork Tenderloin With Mushrooms And Pecans 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.

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).

MEDITERRANEAN STUFFED PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees.
• Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
• Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
• Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
• Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

STUFFED PORK TENDERLOIN WITH MUSHROOMS AND PECANS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Heat 2 tablespoons of the dressing in a large skillet on medium-high heat.
• Add mushrooms; cook 5 minutes or until liquid is evaporated, stirring frequently.
• Remove from heat; place in large bowl to cool slightly.
• Meanwhile, cut the tenderloins lengthwise about halfway though meat.
• Cover with plastic wrap or place in resealable plastic bag.
• Flatten meat with meat mallet to 1/2-inch thickness.
• Add soda crackers, pecans, parsley, parmesan cheese, salt and pepper to mushrooms; mix until well blended.
• Spread half the mushroom mixture evenly onto each tenderloin; press stuffing gently onto meat.
• Roll the tenderloins firmly, enclosing stuffing.
• Tie with kitchen string in two to three places to secure.
• Place tenderloins, side-by-side, in roasting pan; brush with remaining 2 tablespoons dressing.
• Bake for 40 minutes or until meat is cooked through (160 degrees Fahrenheit).
• Remove from oven.
• Let stand 5 minutes.
• Remove string before slicing.
• How to Check Meat Doneness:.
• The easiest way to ensure that meat is cooked properly is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat, avoiding any bones if present, and let stand until thermometer stops rising.

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 STUFFED WITH BRIE AND MUSHROOMS

Steps:

• .Using a sharp knife, cut each pork tenderloin lengthwise, be careful not to slice right through the bottom.
• Open and flatten each loin and then set them aside.
• Heat butter in a large skillet over medium heat.
• Saute garlic, shallots and mushrooms.
• Add the spinach and saute briefly.
• Add the red wine and scrape up any browned bits.
• Remove from heat and add Brie, apple, walnuts and thyme.
• Season to taste with salt and pepper.
• When it is cool enough to work with spoon 1/2 of the stuffing onto each loin. Fold over to enclose the stuffing. Tie to secure.
• Brush very lightly with Canola oil.
• Roast at 375F (190C) for 25-30 minute until a meat thermometer registers 155F (68C).
• Remove from oven and tent loosely with foil. Let rest for 5 minutes.
• Remove string and slice to serve.

PORK TENDERLOIN STUFFED WITH CRANBERRIES, PECANS & RICE

Steps:

• STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
• Add brown and wild rice; stir to coat.
• Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
• Add cranberries and pecans; fluff with fork and let cool.
• Preheat oven to 375F degrees.
• Trim any fat from pork.
• Make lengthwise cut in each tenderloin halfway through; open like a book.
• Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
• Mix egg into stuffing.
• Spoon half of it lengthwise down center of each tenderloin.
• Fold up tenderloins around stuffing.
• Tie with string at 1" intervals, tucking in and securing ends.
• In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
• Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
• Transfer to cutting board and tent with foil.
• Let sit for 10 minutes.
• Meanwhile, drain off any fat from skillet.
• Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
• Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
• Cut pork diagonally into 1/2" slices.
• Serve with sauce.

MUSHROOM-STUFFED BACON WRAPPED PORK TENDERLOINS

Steps:

• In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).
• Stir in toasted pecans; set aside.
• Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
• Season the side of the pork that you will be stuffing with season salt and black pepper.
• Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
• Roll up jellyroll fashion starting with the long end.
• Wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.
• Place seam-sides down in a greased roasting pan/dish.
• Brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.
• Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt).
• Bake uncovered in a 450 degree oven for 15 minutes.
• Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
• Let rest for 10-15 minutes before slicing.
• Delicious!