WHAT TO SERVE WITH STUFFED PORK TENDERLOIN RECIPES
STUFFED PORK TENDERLOIN RECIPE | ALLRECIPES
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 Pork Pork Tenderloin Recipes
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 5 servings
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, CarbohydrateContent 4.2 g, CholesterolContent 88.7 mg, FatContent 16.2 g, FiberContent 1 g, ProteinContent 32.1 g, SaturatedFatContent 4.1 g, SodiumContent 439.6 mg, SugarContent 1.1 g
CHORIZO-STUFFED PORK TENDERLOIN RECIPE - BETTYCROCKER.COM
Chorizo rolled up in a butterflied pork tenderloin packs a savory punch when topped with a drizzle of ginger-lime marmalade.
Provided by BETTYCROCKER.COM
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Butterfly the tenderloin until it is laid out flat. Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer,pound tenderloin until 1/4-inch thickness.
- Season the tenderloin on both sides with salt and pepper. Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. Roll up the tenderloin. Truss the tenderloin with kitchen string.
- Heat a large sauté pan to high heat. Pour in the oil. Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
- Slide the skillet into the hot oven. Bake for 12-16 minutes or until an internal temperature of 160°F has been achieved.
- Remove trussing; slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade. Serve immediately.
Nutrition Facts : Calories 360 , CarbohydrateContent 14 g, CholesterolContent 75 mg, FatContent 0 , FiberContent 0 g, ProteinContent 29 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 560 mg, SugarContent 10 g, TransFatContent 0 g
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Feb 16, 2019 · What to Serve with Stuffed Pork Tenderloin. Looking for side dish ideas to accompany your Stuffed Pork Tenderloin? Try these easy Garlic Green Beans, and an upscale potato side dish these Lemon Rosemary Melting Potatoes, or these Parmesan Roasted Potatoes with Gremolata.
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WHAT TO SERVE WITH PORK TENDERLOIN RECIPES
From recipetineats.com 2019-05-27 · Pork tenderloin recipe. Pork tenderloin is like chicken breast – it’s a lean, tender cut of meat and when cooked just right, it’s juicy and succulent.
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Mar 10, 2021 · Roast at 375 degrees F for 15 minutes. Remove the skillet, and flip the pork over. Roast for another 10 to 12 minutes. Let rest on a cutting board. Use the same skillet to make the pan sauce while the pork rests. Cut the tenderloin into rings, and finish each with the pan sauce, lemon juice, and parsley. ENJOY!
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From whereismyspoon.co
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Apr 26, 2007 · Sweat (to cook slowly over low heat in butter, usually covered, without browning) shallots. Deglaze the pan with wine, pouring in any drippings left after baking the roast. Add vinegar and stock and bring to a boil. Turn heat down to a simmer and reduce by half.
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From reluctantgourmet.com
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Preheat grill to medium-high heat. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork.
From myrecipes.com
From myrecipes.com
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