Stuffed Pork Tenderloin With Shiitake Mushroom Sauce 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.

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.

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.