Pork Tenderloin With Mushroom Stuffing Pan Seared Onion Appl Recipes

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PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES



Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion and Apples image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 20

2 tablespoons butter
2 tablespoons vegetable oil
4 cups finely diced mushrooms
3/4 cup finely chopped onions or shallots
1 apple (unpeeled), diced
1 carrot, finely chopped
2 cups coarse fresh bread crumbs
1/3 cups chopped fresh parsley
1 tablespoons chopped fresh thyme
1/4 teaspoon, crumbled dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
3 boneless pork tenderloins (12 ounces each)
1/4 cup Dijon mustard
1 apple, (unpeeled), thinly sliced
6 fresh thyme sprigs
Pan-Seared Onion and Apples, recipe follows
3 large apples
1 large red onion
3 tablespoons vegetable oil

Steps:

  • In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
  • Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.

PORK TENDERLOIN WITH MUSHROOM STUFFING & PAN-SEARED ONION & APPL



Pork Tenderloin with Mushroom Stuffing & Pan-seared Onion & Appl image

Impress company or your family with this delicious entree! Its not as difficult as it appears & it can be prepared in advance!

Provided by CountryLady

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 21

2 tablespoons butter
2 tablespoons oil
4 mushrooms, finely diced
3/4 cup onions or 3/4 cup shallot, finely diced
1 carrot, finely chopped
2 cups coarse unseasoned bread crumbs
1/3 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped or 1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 cup Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 (12 ounce) boneless pork tenderloin
1/4 cup Dijon mustard
3 large apples
1 large red onion
1 apple, unpeeled,thinly sliced
3 tablespoons vegetable oil (approximately)

Steps:

  • STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
  • Add apple and carrot; cook for 1 minute.
  • Remove from heat.
  • Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
  • Set aside.
  • PORK: Cut each tenderloin lengthwise halfway through; open like a book.
  • Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
  • Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
  • Place 1 piece of meat on strings.
  • With hands, press half of the stuffing over meat to cover surface.
  • Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
  • Top with remaining stuffing and meat.
  • Tie strings around roast, trimming any excess.
  • Spread mustard all over roast.
  • Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
  • Arrange thyme sprigs over top.
  • Place in 400°F oven; reduce heat to 350°F and roast until meat thermometer registers 160°F, 1 1/4 to 1 3/4 hours.
  • Transfer to cutting board; tent with foil.
  • Let stand for 10 minutes.
  • You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
  • GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
  • Discard ends.
  • Repeat with onion.
  • In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
  • Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.

Nutrition Facts : Calories 368.6, Fat 17.2, SaturatedFat 4.6, Cholesterol 90.5, Sodium 476.6, Carbohydrate 25.3, Fiber 4.5, Sugar 13.6, Protein 29.2

ULTIMATE PORK TENDERLOIN WITH MUSHROOM SAUCE



Ultimate Pork Tenderloin with Mushroom Sauce image

This ultimate pork tenderloin is baked in the oven with mushrooms, onions and a bottle of beer. It comes out so tender, it melts in your mouth. Thank you to my mother for this recipe, it's a family favorite. I usually serve it with homemade mashed potatoes, since it makes a lot of gravy.

Provided by Michelle McCormick

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

2 cups all-purpose flour
2 (1 pound) pork tenderloins
1 pinch salt and ground black pepper to taste
4 tablespoons vegetable oil
1 white onion, chopped
2 (4.5 ounce) jars sliced mushrooms, drained
1 (12 fluid ounce) can or bottle domestic beer
2 (1 ounce) packages dry onion soup mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
  • Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
  • Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
  • Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
  • Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 325.2 calories, Carbohydrate 32.3 g, Cholesterol 49.1 mg, Fat 10.1 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 2 g, Sodium 632.5 mg, Sugar 1.3 g

PORK TENDERLOIN WITH MUSHROOMS



Pork Tenderloin with Mushrooms image

Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

2 pork tenderloins (about 1 pound each)
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced celery
2 tablespoons all-purpose flour
1/2 cup chicken broth
Hot wild rice or noodles, optional

Steps:

  • In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

Nutrition Facts :

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