Name: Stuffed Pork Tenderloin: The Ultimate Recipe and Guide
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4-6 servings
Ingredients: 2 pork tenderloins (about 1 pound each), trimmed of silver skin; 1 tablespoon olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 8 ounces cremini mushrooms, sliced; 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 1/2 cup chicken broth; 1/4 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley; 1/4 cup breadcrumbs (plain or Italian seasoned); 1 large egg, lightly beaten; 1 teaspoon dried thyme; 1/2 teaspoon dried sage; Salt and freshly ground black pepper to taste; 2 tablespoons Dijon mustard; Butcher's twine

Stuffed pork tenderloin: prepare to be amazed! Imagine sinking your teeth into a perfectly seared, juicy pork tenderloin, bursting with a savory and flavorful filling. It's a culinary experience that's both elegant and comforting, perfect for a special occasion or a delightful weeknight dinner.

While the exact origins of stuffing meat are difficult to pinpoint, the concept has been around for centuries, with various cultures incorporating fillings into different cuts of meat. This particular preparation, stuffed pork tenderloin, has gained popularity for its impressive presentation and delicious combination of textures and flavors. The tender pork, combined with a flavorful stuffing, creates a symphony of taste that's hard to resist.

People adore this dish for several reasons. First, it's incredibly flavorful. The stuffing, often made with ingredients like herbs, breadcrumbs, cheese, and vegetables, infuses the pork with a delightful aroma and taste. Second, it's visually appealing. A beautifully stuffed and sliced pork tenderloin makes a stunning centerpiece for any meal. Finally, while it may seem intimidating, it's surprisingly easy to prepare. With a few simple steps, you can create a restaurant-quality dish that will impress your family and friends. So, let's get started and unlock the secrets to a perfect stuffed pork tenderloin!

Ingredients:

2 pork tenderloins (about 1 pound each), trimmed of silver skin
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/2 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup breadcrumbs (plain or Italian seasoned)
1 large egg, lightly beaten
1 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and freshly ground black pepper to taste
2 tablespoons Dijon mustard
Butcher's twine

Preparing the Pork Tenderloins:

Butterfly the pork tenderloins: Place one tenderloin on a cutting board. Using a sharp knife, carefully slice horizontally along the length of the tenderloin, starting from one side and stopping about 1/2 inch from the other side. Open the tenderloin like a book. Repeat with the second tenderloin.
Pound the tenderloins: Cover each butterflied tenderloin with plastic wrap. Using a meat mallet or rolling pin, pound the tenderloins to an even thickness of about 1/4 inch. This will help them cook evenly and make them easier to roll.
Season the pork: Remove the plastic wrap and season both sides of each tenderloin with salt and pepper. Don't be shy with the seasoning!

Making the Mushroom Filling:

Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Cook the mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 8-10 minutes. Stir occasionally to prevent sticking.
Deglaze the pan: Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a few minutes until it has reduced slightly.
Add broth and simmer: Pour in the chicken broth and bring to a simmer. Cook for another 5 minutes, allowing the sauce to thicken slightly.
Combine the filling ingredients: Remove the skillet from the heat. Stir in the Parmesan cheese, parsley, breadcrumbs, egg, thyme, and sage. Season with salt and pepper to taste. Let the filling cool slightly before using.

Stuffing and Rolling the Pork Tenderloins:

Spread Dijon mustard: Spread a thin layer of Dijon mustard evenly over one side of each butterflied pork tenderloin. This will add flavor and help the filling adhere to the pork.
Add the filling: Divide the mushroom filling evenly between the two tenderloins, spreading it over the mustard-coated surface. Leave a small border around the edges.
Roll the tenderloins: Carefully roll up each tenderloin tightly, starting from one end. Tuck in any loose filling as you go.
Tie with butcher's twine: Use butcher's twine to tie the rolled tenderloins at 1-2 inch intervals. This will help them hold their shape during cooking. Make sure the twine is snug but not too tight.

Cooking the Stuffed Pork Tenderloins:

Preheat the oven: Preheat your oven to 375°F (190°C).
Sear the pork (optional but recommended): Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed pork tenderloins on all sides until browned, about 2-3 minutes per side. This will add flavor and color to the pork. If you don't have an oven-safe skillet, you can sear the pork in a regular skillet and then transfer it to a baking dish.
Bake the pork: Place the skillet (or baking dish) with the seared pork tenderloins in the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Use a meat thermometer to check the temperature.
Rest the pork: Remove the pork tenderloins from the oven and let them rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Slicing and Serving:

Remove the twine: Carefully remove the butcher's twine from the pork tenderloins.
Slice the pork: Using a sharp knife, slice the pork tenderloins into 1/2-inch thick medallions.
Serve: Arrange the sliced pork on a platter and serve immediately. You can drizzle any pan juices over the pork for added flavor.

Serving Suggestions:

Serve with roasted vegetables such as asparagus, Brussels sprouts, or carrots.
Pair with a side of mashed potatoes or rice.
Serve with a green salad for a complete meal.

Tips and Variations:

Use different mushrooms: Feel free to use other types of mushrooms, such as shiitake or oyster mushrooms, in the filling.
Add spinach: Sauté some fresh spinach with the onion and garlic for added nutrients and flavor.
Use different cheese: Substitute the Parmesan cheese with Gruyere, Fontina, or Asiago cheese.
Add dried cranberries or apricots: Add 1/4 cup of chopped dried cranberries or apricots to the filling for a touch of sweetness.
Make it gluten-free: Use gluten-free breadcrumbs in the filling.
Make ahead: You can prepare the stuffed pork tenderloins ahead of time and store them in the refrigerator for up to 24 hours before baking.
Doneness: The USDA recommends cooking pork to an internal temperature of 145°F (63°C), followed by a 3-minute rest. This will result in a slightly pink center. If you prefer your pork more well-done, cook it to a higher temperature.
Pan Sauce: For an extra flavorful pan sauce, after removing the pork from the skillet, add 1/2 cup of chicken broth and 1 tablespoon of Dijon mustard to the skillet. Bring to a simmer and cook for a few minutes, scraping up any browned bits from the bottom of the pan. Drizzle the sauce over the sliced pork before serving.
Herb Variations: Experiment with different herbs in the filling. Rosemary, oregano, or marjoram would all be delicious additions.
Nut Addition: Add 1/4 cup of chopped walnuts or pecans to the filling for added texture and flavor. Toast the nuts lightly before adding them to the filling for a richer taste.
Spicy Kick: Add a pinch of red pepper flakes to the filling for a little heat.

Troubleshooting:

Filling is too dry: If the filling seems too dry, add a little more chicken broth or olive oil.
Filling is too wet: If the filling seems too wet, add a little more breadcrumbs.
Pork is drying out: If the pork is drying out during baking, cover it loosely with foil.
Twine is burning: If the butcher's twine is burning in the oven, wrap the pork in foil before tying it.

Enjoy your delicious stuffed pork tenderloin!

Conclusion:

And there you have it! This stuffed pork tenderloin recipe isn't just another meal; it's an experience. From the initial burst of savory aromas filling your kitchen to the satisfyingly tender and flavorful first bite, this dish is guaranteed to impress. I truly believe this is a must-try recipe for anyone looking to elevate their weeknight dinners or create a memorable centerpiece for a special occasion. Why is it a must-try? Well, beyond the incredible taste, it's surprisingly simple to prepare. The stuffing, a vibrant mix of [mention key ingredients from the recipe, e.g., herbs, breadcrumbs, and cheese], adds a layer of complexity that transforms the humble pork tenderloin into something truly special. Plus, it's a fantastic way to use up any leftover ingredients you might have lurking in your fridge! The combination of textures – the juicy pork, the slightly crisp exterior, and the soft, flavorful stuffing – is simply divine. It’s a symphony of flavors and textures that will have everyone asking for seconds. But the best part? It's incredibly versatile! Looking for serving suggestions? I love pairing this stuffed pork tenderloin with roasted root vegetables like carrots and parsnips for a hearty and comforting meal. A simple green salad with a light vinaigrette also works wonders to balance the richness of the pork. For a more elegant presentation, consider serving it with a creamy polenta or a delicate risotto. And speaking of versatility, don't be afraid to experiment with the stuffing! If you're a fan of mushrooms, add some sautéed cremini or shiitake mushrooms to the mix. Craving a little heat? A pinch of red pepper flakes will do the trick. You could even swap out the [mention a specific ingredient, e.g., breadcrumbs] for quinoa or wild rice for a gluten-free option. The possibilities are endless! Feel free to substitute the cheese with your favorite type, like feta or goat cheese. You can also add dried cranberries or apricots for a touch of sweetness. This stuffed pork tenderloin recipe is a blank canvas, waiting for your personal touch. I encourage you to get creative and make it your own. Don't be intimidated by the "stuffed" aspect; it's much easier than it looks, I promise! Just follow the steps carefully, and you'll be rewarded with a restaurant-quality meal in the comfort of your own home. I'm so excited for you to try this recipe! Once you do, please, please, please share your experience with me! Let me know what variations you tried, what sides you served it with, and most importantly, what your family and friends thought. Did they love it as much as I do? Did you make any interesting substitutions? I'm always looking for new ideas and inspiration, and I would love to hear your feedback. You can leave a comment below, tag me on social media [mention social media handles], or even send me an email. I can't wait to hear from you! Happy cooking!