STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; 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 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
STUFFED MUSHROOMS WITH CHORIZO
Make and share this Stuffed Mushrooms With Chorizo recipe from Food.com.
Provided by LifeIsGood
Categories Cheese
Time 55m
Yield 20 mushrooms, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Lightly oil a large baking pan.
- Cut off the stems from the mushroom caps and then chop the stems. Place the mushroom caps stem side down, into the prepared pan. Bake for about 10 minutes, or until the mushrooms release their liquid.
- Meanwhile, you can heat the olive oil in a skillet over medium heat. Then add the chorizo and cook it until it for about 3-4 minutes, or until it starts to brown. Take the chorizo out and reserve.
- Reduce the heat to med-low and then add the onion, cooking for about 4-5 minutes, or until the onion gets soft. Add the chopped mushroom stems and cook another 3 minutes. Take out the veggie mixture and add it to the chorizo. Let cool.
- Next, stir the bread, cheese and parsley into the chorizo and veggie mixture. Add salt and pepper to taste.
- Turn the mushroom caps over and divide the chorizo mixture among them,making sure the mixture is mounded on each mushroom cap. Bake the caps for approximately 15 minutes, or until heated through.
Nutrition Facts : Calories 205.3, Fat 14.6, SaturatedFat 4.2, Cholesterol 18.1, Sodium 315.2, Carbohydrate 10.2, Fiber 1.9, Sugar 3.8, Protein 10.4
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- Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.
- To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
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