Mushroom Stuffed Pork Tenderloin
December 5, 2011 § 2 Comments
First (homecooked) meal in our new apartment. Sounds a lot fancier than it really is 🙂 We had been living on pizza, Wendy’s, and other such nutritious meals for days and just wanted something simple and homecooked.
As you may have noticed, I love stuffing various items into another item, rolling it, and cutting it into a fun swirly shape. Exhibits A, B, and C. Not only does it look fun, but you get a good stuffing to… stuffer(?) ratio in ever bite.
Totally made this one up as I was creating it; you can substitute whatever spices you want. I’ve been trying to add turmeric to a lot of things since is crazy good for you, so I decided to throw it in here too. Once I put a tiny bit in Andrew’s morning smoothie. Shhhhhh.
Our apartment may still be covered in boxes, but the kitchen is raring and ready to go. Phew.
- 1 lb pork tenderloin
- 1/2 lb mushrooms, diced
- cooking oil
- 2 garlic cloves, minced
- Salt and pepper
- spices: I used appx. 1 tsp onion powder, 1 tsp garlic powder, 3/4 tsp salt, 1 tsp pepper, 1 tsp lemon pepper, and 1-2 tsp turmeric. (I don’t measure anything…so those measurements are totally guesses)
- 1/2 cup white wine + a little more for basting
- 1/2 cup bread crumbs (I used a mixture I had leftover from something else- panko bread crumbs with some spices and fresh parmesan)
- 1/4 cup mixture of apple cider vinegar and white wine
- Kitchen twine or wooden skewers
Butterfly your pork loin. I’m not sure if I’ll be good at describing it, but Youtube should be. Season both sides with salt and pepper.
Heat your oil in a large oven proof skillet; when it is shimmery add your garlic cloves. When they are hot, add your mushrooms and any spices you are using. Let it cook for about 5 minutes, then add 1/2 cup white wine. When most of the liquid has evaporated and the mushrooms look cooked, stir in your bread crumbs. Preheat your oven to 350°.
Spread your mushroom mixture over the butterflied pork loin. You may have extra that you can sample, like I did. (Mushrooms, not pork loin. Don’t do that.) Beginning at one of the longer ends, tightly roll the pork loin. You will have to keep pushing the stuffing back in. When it is rolled, either tie it in place with the kitchen string or poke wooden skewers in it to hold it together. Spread some of the wine/cider mixture all over the outside of the meat.
Heat some more oil in the skillet. Brown your pork loin on all sides. Pour any remaining wine/cider over the whole thing; this will help it to stay juicy. Put the whole skillet in the oven, and cook for about 25 minutes, or until the pork reaches a minimum internal temperature of 160°. (170 is well done).
Put the whole roast on a cutting board, let it cool for a few minutes, and slice it. Enjoy!