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Cooking Stuffed Pork Tenderloin Roast Recipes at Home: Mushroom-Stuffed Pork Tenderloin
My mushroom-stuffed pork tenderloin roast recipe is possibly the most delicious roasted pork tenderloin recipe you’ve ever cooked at home. View the recipe and video below!
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Mushroom-Stuffed Pork Tenderloin Roast
- 17/500 (oz/g) Italian bread core
- 9/250 (fl oz/ml) cow milk
- 70/2 (oz/kg) pork tenderloin (about 4 pieces)
- salt and ground black pepper to taste
- 1 tbsp sour cream
- 1 tbsp Dijon mustard, sweet or spicy, of your choice
- ½ tsp coriander powder (you can replace it with other spices such as ginger)
- 17/500 (oz/g) canned mushrooms
- 2/50 (oz/g) spring onions, chopped
- 1 bundle of fresh parsley leaves or to taste
- 1 tsp dried thyme
- 2-3 garlic cloves or to taste
- 15/400 (fl oz/ml) water, stock, or white wine
- 2/50 (fl oz/ml) olive oil or sunflower oil
- remove the crust of the bread, then break the core into smaller bread crumbs and place them into a bowl.
- pour the milk over the bread crumbs, mix the ingredients, and wait for about 10 minutes or until the crumbs soak the milk up.
- meanwhile, use a sharp knife and cut each tenderloin lengthwise only on one side just like in the video (in other words, butterfly the pork tenderloin.)
- place a sheet of food foil over the meat and flatten it evenly, then continue identically with the rest of the tenderloin pieces.
- season each meat piece with salt and ground black pepper to taste, and rub the flesh to enter better the flavors inside.
- add sour cream and mustard over the bread crumbs, then season them with some salt, black pepper, and coriander.
- combine the ingredients by hand or with the vertical mixer until you get a fine paste.
- open the mushroom cans, rinse the mushrooms, drain the water, chop the spring onions and the parsley finely, then add all these ingredients over the paste and combine them by hand.
- split the mushroom filling into 4 parts, fill each tenderloin up with a part (about 3-4 tbsp), roll them, and tighten the edges with toothpicks to keep the filling inside.
- place the stuffed pork tenderloins on a tray with the cut edge upwards.
- peel the garlic cloves, chop them, and sprinkle them over the loin pieces in the tray.
- sprinkle some dry thyme all over, then pour some water on the tray and some vegetable oil over the stuffed tenderloin pieces.
- place the tray in the oven at about 170-180 C/340-360 F for about 45 minutes, then increase the temperature to 210 C/410 F and roast the meat until golden brown (about 20-30 minutes.)
- turn the oven off and leave the tray inside for a minimum of 30 minutes (VERY IMPORTANT to harden the filling!)
- remove the tray from the oven and slice the mushroom-stuffed pork tenderloin as desired (I recommend about half a tenderloin or 3-4 slices per serving, depending on their size.)
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FAQs about Mushroom-Stuffed Pork Tenderloin Roast
What is the best type of mushrooms to use for stuffing pork tenderloin roast?
When selecting fresh mushrooms for stuffing pork tenderloin roast instead of canned mushrooms, it’s advisable to opt for varieties with robust flavors and textures. Cremini and shiitake mushrooms are excellent choices due to their earthy and savory profiles. These mushrooms not only complement the pork’s taste but also maintain their structure during cooking, adding a delightful texture to the stuffing. Additionally, porcini mushrooms can be incorporated for an extra layer of richness and depth.
How do you prepare fresh mushrooms for stuffing into pork tenderloin?
To prepare fresh mushrooms for stuffing, start by cleaning them thoroughly to remove any dirt. Finely chop the mushrooms to ensure even distribution within the stuffing. It’s crucial to sauté the chopped mushrooms in butter or olive oil over medium heat. This process not only enhances the mushrooms’ flavors but also reduces their moisture content, preventing the stuffing from becoming overly wet. Additionally, incorporating garlic and herbs during sautéing elevates the overall aromatic profile of the stuffing.
What seasonings work best for enhancing the flavor of Mushroom-Stuffed Pork Tenderloin Roast?
Achieving a well-balanced and flavorful Mushroom-Stuffed Pork Tenderloin Roast involves a thoughtful selection of seasonings. A classic combination includes salt, black pepper, and thyme, which complements the earthiness of the mushrooms and the richness of the pork. Sage and rosemary can be added for additional depth, while a touch of Dijon mustard provides a subtle tang that cuts through the richness. Balancing these seasonings ensures a harmonious flavor profile that enhances both the stuffing and the pork.
How can I ensure that the pork tenderloin remains moist during the cooking process?
Maintaining moisture in the pork tenderloin is crucial for a succulent and tender end result. One effective method is to sear the stuffed pork tenderloin on all sides before roasting. Searing creates a flavorful crust that seals in the juices. Additionally, utilizing a meat thermometer to monitor the internal temperature is essential. Cooking the pork to an internal temperature of 145°F (63°C) ensures that it’s safe to eat while preserving its juiciness. Lastly, allowing the roast to rest for a few minutes before slicing ensures that the juices redistribute, resulting in a moist and flavorful dish.
Can Mushroom-Stuffed Pork Tenderloin Roast be prepared in advance for entertaining guests?
Yes, Mushroom-Stuffed Pork Tenderloin Roast can be prepared in advance to streamline the cooking process when entertaining guests. After stuffing the pork tenderloin, it can be refrigerated for a few hours or overnight. This not only allows the flavors to meld but also simplifies the final steps on the day of serving. Remember to bring the roast to room temperature before roasting to ensure even cooking. Planning ahead and preparing the stuffed pork tenderloin in advance is a convenient strategy for hosting a stress-free and impressive meal.
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