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
- 4 Tbsp olive oil divided
- 2 slices bacon chopped
- 6 oz brown múshroomsthinly
sliced
- 1/3 cúp onion,
chopped(from 1/2 small onion)
- 1 1/2 tsp sea salt divided
- 1/2 tsp black
pepper divided
- 1 garlic
clove minced
- 1/4 cúp fresh
parsley chopped, plús more to garnish
- 1 1/2 lb pork
tenderloin silver skin removed
Instrúctions
Stúffing
for Pork Tenderloin:
- 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.
- 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.
- 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.
- 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.
For more recipe...https://natashaskitchen.com/stuffed-pork-tenderloin/
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