Stuffed Pork Tenderloin With Mushrooms And Pecans Recipes

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 MUSHROOMS

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.

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).

MUSHROOM-STUFFED PORK TENDERLOIN

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.

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.

PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES

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.

MUSHROOM AND CHORIZO-STUFFED PORK TENDERLOIN

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.

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!