There are so many ways to prepare tenderloin. Stuffed is one of my favorites because it creates an added amount of moisture and flavor to a very lean cut of meat.
The mushrooms are sautéed before using for the stuffing to add another layer of flavor. Baby portabellas or cremini mushrooms are a good choice because they are both flavorful and economical. And of coarse there is bacon!
And there's more. For additional flavor the chef decided to add a Sherry Cream Sauce.
Sherry Cream Sauce:
Heat 2 tablespoons oil in a skillet over medium-high heat. Add 1/3 cup diced shallots, season with 1/4 teaspoon salt, and cook, stirring, until the shallots soften and brown, about 2 minutes. Add 3/4 cup chicken broth, 2-3 tablespoons sherry vinegar, 1-1/2 teaspoons fresh finely chopped thyme, and simmer briskly until the mixture reduces by a bit more than half, about 4 minutes. Stir in 2 tablespoons cream and season with salt and pepper to taste.
Slice the pork into 1/2-inch-thick slices (a serrated blade works well) and serve with the sauce.
Mushroom Stuffed Pork Tenderloin
Serves 8
Ingredients:
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices bacon, chopped
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs
- 1/2 cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
- 1/2 teaspoon grated lemon zest
Instructions:
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.
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 up 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 jelly roll style. Using kitchen twine, tie the pork on both ends and one in the middle to hold the rolls together during cooking.
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 strings and slice the pork rolls.
Top with parsley oil.
Terri's Tips: Can sear the tenderloins on the grill and finish in the oven. Or roast in a 450 degree preheated oven for 15 minutes. Reduce heat to 350 and cook until pork registers 140 degrees F.
Serve with Broccoli with Almonds and Red Pepper
Make it Your Own:
Any type of mushroom will work. If your budget allows use shitake or a combination of wild and button mushrooms cuts a little cost but still provides great flavors and textures.
Add 1/2 cup chopped and sautéed onions, different herbs such as thyme or sage or even 1/4 cup finely chopped and sautéed carrots and celery to the stuffing.