Don't walk away from this recipe because it looks difficult ... come on back and you'll see that it's an easy challenge. I just finished cutting this lovely rolled pork stuffed with mushroom and it looks so beautiful once cut into circular pieces. The filling adds lots of moisture to each bite. It's delicious and Iknow you'll love it too.
I found this recipe on the Food Network and I have a few shortcuts and tweaks.
- If mushrooms isn't your thing (although I think the kids will enjoy this filling) try my fallback to all, sauteed slivered zucchini or chopped sauteed spinach.
- I used white mushrooms, not crimini just because that's what I picked up at the store.
- For the breadcrumbs, I crumbled a half of a piece of whole grain bread
- If not comfortable with using toothpicks, use several pieces of string to tie the tenderloin into a roll.
- I didn't use parsley because I didn't have any but it would be colorful
- I seared the meat on the stove in an all-stainless saute pan, then placed pan into a 325° oven for about 15-20 minutes. (next time I will grill but it's 20° outside right now)
- Feel free to double stuffing recipe or add some parmesan cheese to the stuffing or whatever you have a taste for tonight
Prep Time: 1 hour 10 minutes
Serves: This recipe can be cut in half and still serves 2 adults and 2 children with leftovers
Mushroom Stuffed Pork Tenderloin
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 - raised without the use of antibiotics
1/2 teaspoon grated lemon zest
Mushroom Stuffed Pork Tenderloin
- 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. (I'd use the string here). 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 (or back of a pan) 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.
Remember, if not grilling then first sear the stuffed tenderloin on the stove top in an oven-ready saute pan then place in a pre-heated 325° oven for about 20 minutes or until thermometer registers at 140 or most of the pink is gone. Let rest for 10 minutes before serving.
Suggested Side Dishes
Sauteèd brussel sprouts, steamed or sauteed spinach, shocked green beans, steamed broccoli
Healthy Fare for Kids Serving
2-3 ounces of pork tenderloin, 1 cup of fresh vegetables, serving of wild rice with mushrooms and a glass of water or organic milk
cutting board with a wet cloth or mat underneath to prevent slippage
large sauté pan
roasting pan or cookie sheet