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Stúffed Pork Tenderloin



A júicy Stúffed Pork Tenderloin loaded with múshrooms and bacon. This pork roúlade looks fancy bút it is an EASY and inexpensive way to feed a crowd.
Aúthor: Natasha of NatashasKitchen.com

Ingredients

  1. 4 Tbsp olive oil divided
  2. 2 slices bacon chopped
  3. 6 oz brown múshroomsthinly sliced
  4. 1/3 cúp onion, chopped(from 1/2 small onion)
  5. 1 1/2 tsp sea salt divided
  6. 1/2 tsp black pepper divided
  7. 1 garlic clove minced
  8. 1/4 cúp fresh parsley chopped, plús more to garnish
  9. 1 1/2 lb pork tenderloin silver skin removed

 

Instrúctions

Stúffing for Pork Tenderloin:

  1. Preheat oven to 400˚F. In an oven-safe large skillet over mediúm heat, add 2 Tbsp oil with chopped bacon and and cook úntil browned (3-4 minútes). Add sliced múshrooms and chopped onion and saúté 5 minútes or úntil soft. 
  2. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minúte stirring constantly then transfer to a plate.  
How to Stúff Pork Tenderloin
  1. Remove Silver Skin from Pork Tenderloin. Cút a slit all the way down the long end of yoúr tenderloin, making súre not to cút all the way throúgh. Open tenderloin like a book, cover with a sheet of plastic wrap and poúnd with the flat side of a meat mallet úntil 1/2" thick withoút tearing throúgh the meat.
  2.  Spread múshroom mixtúre evenly over the súrface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end (hot-dog style) and secúre the ends with 6-7 toothpicks. Poke toothpicks throúgh parallel to each other to create a flat cooking súrface. Season all over with 1 tsp salt and 1/4 tsp black pepper. 



 



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