Mushroom-Stuffed Pork Tenderloin | Tender and Juicy in the Oven
(0)
65 min
Under an hour
Sezamo
Mușchiuleț de porc fraged și rumenit la cuptor, umplut cu ciuperci sotate, usturoi aromat și verdețuri proaspete de toamnă. O friptură nobilă, incredibil de suculentă la interior, desăvârșită de o aromă subtilă de vin alb sec și cimbru. Preparatul ideal pentru o masă festivă sau o duminică savuroasă în familie.
Ingredients
Preparation method
Preparing the filling and the meat
Finely chop the yellow onion and button mushrooms. Peel the garlic cloves and mince them finely, and freshly chop the parsley.
Heat half of the sunflower oil (15 ml) in a pan and sauté the onion for 3 minutes until translucent. Add the chopped mushrooms and half of the garlic, cooking over medium heat until all the liquid released by the mushrooms has evaporated. Season with half of the salt, ground black pepper, and dried thyme, then remove the pan from the heat and stir in the freshly chopped parsley. Allow the filling to cool slightly.
Trim the pork tenderloin of any silver skin. Using a sharp knife, slice the tenderloin lengthwise without cutting all the way through, opening it like a book. Gently pound the meat with a meat mallet between two sheets of cling film to achieve an even thickness of about 1 cm. Season the inside with a little salt and pepper.
Chef's tip
Allowing the roast to rest for 10 minutes after removing it from the oven is essential: the meat juices redistribute evenly, ensuring perfect, juicy slices without the juices running out onto the cutting board.
Serve the tenderloin alongside velvety buttered mashed potatoes or roasted vegetables, drizzled generously with the flavorful pan juices.
15 min
Under an hour
