Description
An impressive stuffed pork tenderloin dish that’s perfect for holiday gatherings, featuring earthy mushrooms, bright herbs, and umami cheese.
Ingredients
Scale
- 3–4 pounds pork tenderloin, whole and untrimmed
- 2 tablespoons olive oil, plus more for searing
- 1 tablespoon Dijon mustard (optional)
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- Butcher’s twine, for trussing
- 1 tablespoon olive oil, for stuffing
- 1 tablespoon unsalted butter
- 2 large shallots, finely minced
- 3 cloves garlic, minced
- 10 ounces cremini mushrooms, finely chopped
- 1/2 cup chicken or vegetable broth
- 5 ounces fresh baby spinach, roughly chopped
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 large egg yolk, lightly beaten
- Salt and freshly ground black pepper to taste
- Optional: 2-3 slices prosciutto, finely diced and lightly crisped
- 1 tablespoon olive oil, for reduction sauce
- 1 small shallot, finely minced
- 1/2 cup non-alcoholic red wine substitute or additional beef broth
- 1 cup beef broth, low sodium
- 1 tablespoon unsalted butter, cold and cut into small pieces
- 1/2 teaspoon fresh thyme leaves for sauce
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add shallots and cook until translucent. Add garlic and cook until fragrant.
- Add mushrooms and cook until they release moisture and brown. If using prosciutto, add it now and let it crisp a bit.
- Pour in 1/2 cup chicken or vegetable broth and scrape up browned bits from the pan. Let simmer until most liquid evaporates and mixture looks jammy.
- Add spinach and stir until wilted. Turn off heat and let the mushroom mixture cool slightly.
- Transfer cooled mixture to a bowl and mix in panko breadcrumbs, Parmesan, parsley, thyme, rosemary, and egg yolk. Season with salt and pepper.
- Trim the pork tenderloin and butterfly it open by slicing horizontally almost through then opening like a book. Pound the pork flat to an even thickness of about 1/2 inch.
- Brush the inside of the tenderloin with 1 tablespoon olive oil and smear Dijon mustard if using. Season the inside with salt and pepper.
- Spread the stuffing evenly on the pork, leaving a 1 inch border. Roll the pork tightly from one long side to the other. Tie the roll with butcher’s twine every 1 to 1 1/2 inches to secure.
- Brush the outside with olive oil and season generously with coarse sea salt and black pepper.
- Preheat the oven to 425°F (220°C). Heat a heavy oven-proof skillet over high heat and sear the pork roll on all sides until nicely browned.
- Transfer the skillet to the oven and roast for 30 to 45 minutes until internal temperature reaches 145 to 150°F for a slightly pink center.
- Remove from oven and let rest untouched for 15 to 20 minutes.
- Remove twine and slice into medallions about 1 inch thick. Arrange on a platter.
- For the reduction sauce, heat 1 tablespoon olive oil in the same skillet over medium heat. Add the small minced shallot and cook in the drippings until soft.
- Add 1/2 cup non-alcoholic red wine substitute or extra beef broth and 1 cup beef broth. Reduce until sauce thickens and becomes syrupy.
- Whisk in cold butter pieces one at a time until sauce is glossy. Stir in 1/2 teaspoon fresh thyme. Taste and adjust salt and pepper.
- Serve the sliced tenderloin with the sauce on the side for drizzling.
Notes
Let the pork rest after cooking for juicy meat. Use a meat thermometer to ensure perfectly cooked pork.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: pork tenderloin, stuffed pork, holiday recipes, festive dish, main course