Sunday, January 25, 2009

Stuffed Pork Tenderloin

Mushroom Stuffed Pork Tenderloin

1 tenderloin
1 tsp butter
3 mushrooms, diced
1/2 onion, finely diced
1 clove garlic, chopped
1/2 tsp thyme
salt and pepper to taste
1 tsp of olive oil
1/2 cup of cheese, grated (I used a gouda but a goat cheese would be really good too)

preheat oven to 400 degrees.
saute onions in a pan on a medium to high heat. when they are translucent and starting to brown add the garlic and mushrooms. cook until liquid evaporates from mushrooms, about 5 minutes. season with salt and pepper and add the thyme.
set aside and allow to cool
trim your pork tenderloin of any fat and that strip of thick silver skin. with a boning knife, pierce the tenderloin from both ends to create a pocket that goes all way through the center.
Now that your filling is cool, add your cheese and mix it well.
Put the filling into a piping bag and fill the pocket that you made in the pork from both ends. Try and fill it evenly. Keep the outside of the pork clean.
Spread the olive oil around the pork and season generously with fresh cracked pepper and coarse salt. Put the pork on a baking sheet ( I lined mine w/ parchment paper).
Roast it in your oven for about 30 minutes. Internal temperature should be 160. Cover it loosely in tinfoil and let it rest for ten minutes before slicing.
Slice into 2 inch slices and arrange on a serving plate.

*serves 2-3 people. I tripled this recipe and fed 6 of us and had a little leftover, this included 3 grown men, a breast feeding mama and a jock chick and a grandma

**herb crusting here would be easy to do. On a plate mix together a tablespoon of your favourite dried or fresh herbs (rosemary, thyme, basil, sage...) and roll the pork in it (after s&p and olive oil) and roast it as above.

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