Pork tenderloin is probably my favorite meat. It’s versatile, reliably tender, and flavorful.
It cooks relatively quickly and is moist and succulent when just slightly pink in the middle.
I should qualify that by clarifying that it’s my favorite cut for cooking and eating at home. When I’m at a nice restaurant there are / should be so many other choices.
But this is a blog about cooking, not about eating at fine restaurants.
As to the pork – I love stuffing the tenderloins and this is one of our favorite combinations.
Click here to Pin Pork Tenderloin Stuffed with Mushrooms
PrintPork Tenderloin Stuffed with Mushrooms
Pork tenderloin is easy to stuff. Tie it every 2 inches or so to keep the stuffing in,
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Roasting
Ingredients
- 14oz (420gr) pork tenderloin, butterflied
- 1/2 cup chopped mushrooms, about 1oz (30gr)
- 2 shallots, finely chopped
- 2 slices (2oz, 50gr) dry-cured ham, such as Prosciutto, chopped
- 8 – 12 fresh sage leaves, chopped
- 1/4 cup walnuts, finely chopped
- 1 tbs olive oil
- 1/2 tsp paprika
- 1 tsp Herbes de Provence
- 1 tbs olive oil
- 1 tbs sherry
Instructions
- Heat 1 tbs olive oil in medium skillet over medium heat.
- Add mushrooms, shallots, garlic, ham, walnuts and sauté for 7 – 8, until starting to brown / soften.
- Add sage and sauté briefly.
- Spread mushroom mixture on one side of pork about 1/8 inch from the edge.
- Fold other side over and tie with kitchen string.
- Mix paprika, herbes, sherry and oil.
- Spoon over the pork.
- Place pork in a roasting pan and roast in 400F (200C) oven for 25 minutes.
- Remove and let rest for 5 minutes.
- Remove string, slice and serve.
Notes
To butterfly pork: cut it in half lengthwise leaving 1/4 inch intact along the back edge, so that you can open it like a book.
Open it and pound lightly with a meat mallet of the edge of a plate. You just want it to be flat and easy to work with.
To tie pork: Cut six 6 inch (15cm) lengths of string and wrap around pork and tie every 2 inches (5cm) – making certain that you do one as close to each end as possible.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 508
- Sugar: 2.9 g
- Sodium: 442.6 mg
- Fat: 30.5 g
- Saturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 9.9 g
- Fiber: 3.4 g
- Protein: 49.3 g
- Cholesterol: 143.2 mg
Keywords: stuffed pork, pork tenderloin, mushrooms
We had a beautiful bike ride the other day.
When we rode past this hedge the humming was so loud I had to stop.
In it’s current state, ‘hedge’ really isn’t the correct term.
It’s a very long row of blooming bushes in fantastic disarray.
And it hums.
I think they are called deutzia gracilis or slender deutzia, a member of the hydrangea family. But I really have no idea – that’s just as close as I got on Google.
I tried getting some of the bees….
There must be close to 100 in this photo. They wouldn’t stay still.
It does my heart good to hear them buzzing….
That looks delicious!
We were happy 😉
What a gorgeously flowering bush/tree ! Great honey making going on there!
Many, many buzzing bees.
Pork and mushrooms. One of my most favorite combinations ever!
I have a flowering something in front of my porch. It’s some kind of tree, in the crabapple family, but I have yet to identify it and I’ve tried for a few years now. It’s just starting to bloom though and the bees are starting to come round. The bumbles have been out for a week or so and I love them! They’ll land on you for a minute or so and then they move along, but they’re so docile and such a joy when they’re covered in pollen. I’d have loved to ‘listen’ to that hedge. Unfortunately, I’m one of those who has to be really careful and carry an epi-pen 🙁
I also have my epe-pen – and I do love the bees. The only time I’ve been stung recently was from a little bee on some clover and he bot caught in my sandal. It was more like a half sting and didn’t bother me – too much. We exist together, the bees and I, in the garden.
That looks a lot like Bridal Wreath Spirea to me. We have one in our back garden but it has not flowered vociferously like yours. There are only a few meager branches with flowers. The rest are leaves…. (Clearly, French brides expect zillions of flowers, and Canadian brides prefer to be less flashy 😉 )
That pork tenderloin looks delicious!!
I thought Bridal Wreath, too, but no one here has heard of such a plant so… Actually, French brides are fairly subdued compared to North American. It’s more about the family and having fun than the ‘big show’.
“More about the family and having fun” sounds so much better!
I still think the bush is bridal wreath spirea. Did you try putting the image into Google Lens? It’s a pretty amazing identification tool.
I think you are right – on both.