Mushroom Stuffed Pork Tenderloin

[MashaBear]

Hello food lovers! Introducing Mushroom Stuffed Pork Tenderloin! Get ready for a flavor explosion as tender pork meets savory mushrooms, grilled to perfection. It's the ultimate culinary adventure that'll leave your taste buds wanting more! Who's excited to try this mouthwatering dish? Let's dive in and enjoy every delectable bite


Mushroom Stuffed Pork Tenderloin

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

Directions:

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 8 minutes. Add the sliced mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook for an additional 1 minute. Remove from heat and stir in the breadcrumbs and all but 2 tablespoons of parsley. Let cool.
2. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork tenderloins and pat dry. Butterfly each tenderloin: Make a 1-inch-deep incision down the length of each tenderloin without cutting all the way through. Open the meat like a book so the tenderloins lie flat.
3. Cover the pork with plastic wrap and 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 flattened tenderloins. Roll up each tenderloin tightly, starting from a long side. Secure the seams with the soaked toothpicks.
4. Preheat a grill to medium-high heat and brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning occasionally, until a thermometer inserted into the center of the pork registers 140 degrees F, for about 25 to 30 minutes. Transfer to a cutting board to rest for about 10 minutes.
5. In a bowl, mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley with the lemon zest, salt, and pepper to taste. Remove the toothpicks from the pork rolls and slice them. Top with parsley oil before serving.

Enjoy this flavorful Mushroom Stuffed Pork Tenderloin as the perfect centerpiece for your dinner table!

 

[chiumui]

Looks delicious because if its spices, mushroom and the tenderloin. Will definitely try this. Thanks for sharing.

 

[Xeth_]

This Mushroom Stuffed Pork Tenderloin sounds delicious! Can't wait to try making it for dinner.

 

[Nutellah_]

Sounds delicious! Excited to try this savory combo! Thanks for sharing the recipe!

 

[Mary.Grace05]

Mmm, mushroom stuffed pork tenderloin sounds like a cozy dinner idea! I love how the earthiness of mushrooms pairs with the tenderness of pork. It's like a tasty hug on a plate! Can't wait to try this recipe—it's sure to be a hit with my family. Thanks for sharing such a yummy idea!

 

[Cign1987]

Excited to give this recipe a go and enjoy a gourmet dinner at home. Thanks for sharing this mouthwatering recipe!

 

[SoulSeeker87]

Mushroom stuffed pork tenderloin? Count me in for a flavor-packed adventure! The combination of savory mushrooms and tender pork sounds absolutely divine. Can't wait to fire up the grill and indulge in every juicy bite. Thanks for sharing this drool-worthy recipe!

 

[Rain]

Hello food lovers! Introducing Mushroom Stuffed Pork Tenderloin! Get ready for a flavor explosion as tender pork meets savory mushrooms, grilled to perfection. It's the ultimate culinary adventure that'll leave your taste buds wanting more! Who's excited to try this mouthwatering dish? Let's dive in and enjoy every delectable bite


Mushroom Stuffed Pork Tenderloin

View attachment 2804

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

Directions:

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 8 minutes. Add the sliced mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook for an additional 1 minute. Remove from heat and stir in the breadcrumbs and all but 2 tablespoons of parsley. Let cool.
2. Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork tenderloins and pat dry. Butterfly each tenderloin: Make a 1-inch-deep incision down the length of each tenderloin without cutting all the way through. Open the meat like a book so the tenderloins lie flat.
3. Cover the pork with plastic wrap and 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 flattened tenderloins. Roll up each tenderloin tightly, starting from a long side. Secure the seams with the soaked toothpicks.
4. Preheat a grill to medium-high heat and brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning occasionally, until a thermometer inserted into the center of the pork registers 140 degrees F, for about 25 to 30 minutes. Transfer to a cutting board to rest for about 10 minutes.
5. In a bowl, mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley with the lemon zest, salt, and pepper to taste. Remove the toothpicks from the pork rolls and slice them. Top with parsley oil before serving.

Enjoy this flavorful Mushroom Stuffed Pork Tenderloin as the perfect centerpiece for your dinner table!

Wow, this mushroom stuffed pork tenderloin recipe sounds amazing! I can already imagine the savory flavors of the mushrooms complementing the tender pork. Definitely adding this to my list of recipes to try soon. Thanks for sharing!