Wednesday, July 03, 2024

Mushroom-Stuffed Pork Tenderloin

I adapted this recipe from the Food Network. It was originally meant for the grill, but I made it in the oven. I used the food processor for the stuffing, and next time, I would use it for the sauce as well. It was great! I will be making this again for sure. I served it with candied carrots.

5 Tbsp. extra-virgin olive oil, plus more for spraying
4 slices bacon, chopped
8 ounces cremini mushrooms, thinly sliced
kosher salt and freshly ground pepper
1 clove garlic, finely chopped
1 Tbsp. breadcrumbs
½ cup chopped fresh parsley
2 pork tenderloins (2 to 2 ½ lbs. total), trimmed
½ tsp. grated lemon zest

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, ½ teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook for 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons of the parsley. Let cool, then chop in a food processor and set aside.

Preheat the oven to 350 °F. Cover a baking sheet with aluminum foil and spray with oil. Soak 10 to 12 toothpicks in water to prevent them from burning.

Butterfly the pork (make a 1-inch-deep incision down the length of each tenderloin, without cutting 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 ½-inch thick, starting from the middle and working outward (I didn’t really do this step). Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks. Season to taste.

Place the pork on the prepared baking sheet and roast for about 35 minutes or until done. Transfer to a cutting board and let rest for 10 minutes.

Mix the remaining 3 tablespoons of olive oil and 2 tablespoons of parsley, the lemon zest, and salt and pepper to taste in a bowl (this is where I would use an immersion blender instead).

Remove the toothpicks from the pork, slice the tenderloins, and serve topped with parsley sauce.

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