MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
- Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
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).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
MUSHROOM-STUFFED PORK TENDERLOIN
Pork tenderloin is filled with a flavorful mushroom stuffing in this pretty entree from our home economists.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand for 30 minutes. , Meanwhile, make a lengthwise slit down the center of the pork to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside., Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage., Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into sausage mixture along with 3 tablespoons soaking liquid. Spoon stuffing down center of pork; bring long sides over stuffing to close. Tie at 2-in. intervals with kitchen string; secure ends with toothpicks. , Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining salt, pepper and parsley. Serve with pork.
Nutrition Facts :
MUSHROOM AND CHORIZO-STUFFED PORK TENDERLOIN
This is a mouth-watering recipe for pork tenderloin. I invented the recipe myself because I thought the ingredients would go well together and they do. I serve it with a fresh green salad and fried rice.
Provided by Bill Ligertwood
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut pork tenderloin down the center lengthwise nearly all the way through, leaving the two sides attached; sprinkle with 1 tablespoon Worcestershire sauce.
- Stir onion, mushrooms, and garlic together in a bowl. Distribute mushroom mixture evenly along center of pork; sprinkle with remaining Worcestershire sauce and steak seasoning. Lay chorizo slices evenly along mushroom stuffing.
- Pierce tenderloin with 4 or 5 skewers crosswise through both edges; wrap butcher's twine around skewers, as if lacing shoelaces, and pull tenderloin closed around stuffing. Tie ends of twine together; place tenderloin in a baking dish.
- Bake in the preheated oven until pork is slightly pink at the center, and an instant-read thermometer inserted near the center of the pork reads at least 145 degrees F (74 degrees C), 20 to 30 minutes. Remove string and skewers; cut into 2-inch thick medallions to serve.
Nutrition Facts : Calories 179 calories, Carbohydrate 3.9 g, Cholesterol 61.6 mg, Fat 8.1 g, Fiber 0.3 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 1.3 g
HERB PORK TENDERLOIN STUFFED WITH MUSHROOMS AND PORT WINE
Make and share this Herb Pork Tenderloin Stuffed With Mushrooms and Port Wine recipe from Food.com.
Provided by Cccc GG
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Drain the toothpicks and have them close to your work surface for easy reach in a few minutes.
Nutrition Facts : Calories 330.1, Fat 21.1, SaturatedFat 3.7, Cholesterol 73.8, Sodium 252.1, Carbohydrate 8.5, Fiber 1.4, Sugar 3.4, Protein 26.7
PORK TENDERLOIN STUFFED WITH BRIE AND MUSHROOMS
This recipe came in a little flyer from the Sask. Pork Assoc. and I don't want to lose it. I haven't made it yet but do plan to soon. It sounds so good I thought I would share it with you.
Provided by GaylaV
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 310.8, Fat 14.4, SaturatedFat 6.4, Cholesterol 130, Sodium 197.2, Carbohydrate 5, Fiber 1, Sugar 2.1, Protein 38.4
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