Pork 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
Scale
- 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
