Mushroom Stuffed Pork Tenderloin

2 comments



Christmas is just about here and yes, I'm STILL putting together my Christmas Eve menu. 

Ahhhh!! haha I know I'm nuts. 

Lots of stuff still to do to prepare for all the family coming. Menus to finalize, house to clean, presents to wrap....well at least I can check the last one off.

So, if you're like me and need a little inspiration, check out this recipe. Looks delicious!!


{{ Mushroom stuffed pork tenderloin }}

Ingredients:

5 tablespoons extra-virgin olive oil, plus more for brushing
4 slices bacon, chopped
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon breadcrumbs
1/2 cup chopped fresh parsley
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 teaspoon grated lemon zest


Directions:

1) 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.

2) 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.

3) 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.

4) 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.

5) 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.

Happy Cooking!


2 comments:

  1. Oh this looks so good. I'm going to have to try making the Mushroom stuffed pork tenderloin for Sunday dinner. Thanks for the recipe.

    ReplyDelete
  2. This is an interesting recipe for me, as a fan of mushrooms)) and looks very appetizing.

    ReplyDelete

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