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.”

Recipe

Prep Time:

25 Minutes

Cook Time:

25-30 Minutes, plus 5 minutes rest

Total Time:

60 Minutes

Serves:

Serves 6-8

Ingredients:

  • 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
  1. Step 1 – Prepare the Chanterelle Mushroom Stuffing
    1. 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.
  2. Step 2 – Pound out Pork Loin
    1. 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.
    2. Remove plastic wrap and rub pork with olive oil. Then sprinkle pork with salt, pepper, and garlic powder.
    3. Place pork on a foil covered jelly roll pan.
    4. Soak 10 to 12 toothpicks in water to prevent them from burning, or use kitchen string to hold pork loin rolls together during roasting.
  3. Step 3 – Roll, Bake, and Serve
    1. Top pork loin with chanterelle mushroom mixture, leaving about 1/4 inch around the edges.
    2. Roll pork loin up jelly-roll style, starting with the long side.
    3. Wrap bacon around pork rolls.
    4. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string, or use toothpicks to hold meat together.
    5. Sprinkle with a pinch salt, garlic powder and pepper.
    6. Roast (or grill) uncovered, at 425° for 35-45 minutes or until a meat thermometer reads 160° (If grilling, turn during grilling).
    7. Let stand for 10 minutes before slicing.
    8. Slice and drizzle with parsley oil.
    9. Serve and enjoy!