A Word From The Cook
“Try this Mushroom Stuffed Pork Tenderloin Recipe. It has an earthy, rich flavor and makes a great presentation for a dinner party.”
25-30 Minutes, plus 5 minutes rest
- For Meat
- 2 Pork Tenderloins (about 2 pounds)
- i Teaspoon each salt, pepper, and garlic powder
- 2 Teaspoons olive oil
- 4 Slices bacon
- For Chanterelle Stuffing
- 1 Shallot, finely chopped
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter
- 8 Ounces chanterelle mushrooms, sliced in half lengthwise. (Shitake, crimini or other mushrooms can be substituted or mixed.)
- Kosher salt and freshly ground pepper to taste
- 2 Cloves garlic, finely chopped
- 1/2 Cup chopped flat leaf parsley
- 1 Ounce white wine
- For Parsley Oil
- Combine and mix well:
- 3 Tablespoons olive oil
- 2 Tablespoons parsley,
- Zest of one lemon
- Pinch each salt and pepper
- Salt and pepper to taste i
- Step 1 – Prepare the Chanterelle Mushroom Stuffing
- Heat olive oil and butter in a large sauté pan over medium heat. Sauté shallots until softened. Add mushrooms, salt and pepper, garlic, and 1/2 cup of parsley. Cook until the mushrooms are soft, about 4 minutes. Add the wine and cook another minute or so, until wine cooks off. Remove mushroom mixture from heat.
- Step 2 – Pound out Pork Loin
- Slit tenderloins lengthwise down the center, leaving 1/2 inch of room at the bottom. Open tenderloin like a book so it lies flat. Cover with plastic wrap and pound with a meat tenderizer to flatten to 1/4-in. thickness.
- Remove plastic wrap and rub pork with olive oil. Then sprinkle pork with salt, pepper, and garlic powder.
- Place pork on a foil covered jelly roll pan.
- Soak 10 to 12 toothpicks in water to prevent them from burning, or use kitchen string to hold pork loin rolls together during roasting.
- Step 3 – Roll, Bake, and Serve
- Top pork loin with chanterelle mushroom mixture, leaving about 1/4 inch around the edges.
- Roll pork loin up jelly-roll style, starting with the long side.
- Wrap bacon around pork rolls.
- Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string, or use toothpicks to hold meat together.
- Sprinkle with a pinch salt, garlic powder and pepper.
- Roast (or grill) uncovered, at 425° for 35-45 minutes or until a meat thermometer reads 160° (If grilling, turn during grilling).
- Let stand for 10 minutes before slicing.
- Slice and drizzle with parsley oil.
- Serve and enjoy!