Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, stuffed pork tenderloin with parmesan crust. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Stuffed pork tenderloin with Parmesan crust Simple, juicy, flavorful. I eat it with some Dijon or coarse mustard on the side but it's fine without it. As usual, my measurements are after-the-fact estimates.
Stuffed pork tenderloin with Parmesan crust is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Stuffed pork tenderloin with Parmesan crust is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook stuffed pork tenderloin with parmesan crust using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Stuffed pork tenderloin with Parmesan crust:
- Get 1 pork tenderloin (about 1 1/2 lbs)
- Get 10 oz or so of white mushrooms, finely chopped
- Get Medium shallot, finely chopped
- Get A few sprigs of fresh thyme
- Take 1 cup or so of wilted spinach
- Make ready Lemon juice
- Make ready 1 cup or so of plain breadcrumbs
- Take 1/4 cup grated Parmesan cheese
- Prepare 1 tbs Italian spices
- Take Olive oil
- Get Butter
- Take to taste Salt and pepper,
Mix parmesan cheese, breadcrumbs, and seasonings in a large shallow dish. Using a spoon coat pork loin in a thick coat of yogurt. Roll loin in the crumb mixture, coating completely-even the ends. We'll show you how to prepare a breaded herb mixture with parsley, thyme, fennel seed, and garlic.
Steps to make Stuffed pork tenderloin with Parmesan crust:
- Preheat the oven to 425F/220C.
- Butterfly the tenderloin and pound it flat (use a meat hammer, rolling pin, your forehead, whatever works for you). Season with salt and pepper, then set aside.
- Saute the mushrooms and shallots in butter along with the fresh thyme and season with salt and pepper. Cook on low until the mushrooms and shallots are soft, dark, and flavorful, about 20 minutes. You could do a proper duxelles but I can't be bothered.
- While sauteeing the mushrooms and shallots, wilt the spinach or defrost it if it's frozen and give it a good squeeze of lemon juice to brighten it up (though don't get any pits in there or someone might lose a tooth).
- Remove the thyme sprigs and then spoon the mushroom mixture evenly into the center of the pork, along with the spinach. Using butcher's string, tie the pork shut, with ties about an inch or so apart (I use toothpicks and my girlfriend to help with this).
- In a bowl, mix together the breadcrumbs, Parmesan, and Italian spices. Then, moisten the crumbs with the olive oil and spread the mixture all over the pork.
- Put your beautifully stuffed and artfully tied tenderloin in a suitable tray, bung in the preheated oven, and cook uncovered for 35 minutes or more (until a meat thermometer should read 165F/75C or no pink when cut). Be careful not to overcook or it will go dry.
- Let it rest for 10 minutes, then slice and enjoy. And remember to cut off the twine.
You'll get a great tip for keeping the pork tenderloin juicy as it's cooking in the oven and find out the right temperature for doneness. Open tenderloins so they lie flat; cover with plastic wrap. In a large skillet, brown pork in oil on all sides over medium-high heat. Top with the second tenderloin; tie with kitchen string. Easy and impressive meals for any occasion.
So that is going to wrap this up for this exceptional food stuffed pork tenderloin with parmesan crust recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
