Easy pork roast recipe in the oven to cook stuffed pork tenderloin with simple and tasty ingredients like canned mushrooms.
Learn in this video how to cook stuffed pork loin with mushrooms from scratch by using a tasty and easy pork roast recipe in the oven!
SUPER YUMMY stuffed pork tenderloin recipe by www.homemaderecipesfromscratch.com! ENJOY the oven-roasted pork tenderloin recipe! 👌
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1) 500 g/17 oz of Italian bread core
2) 250 ml/ 9 fl oz of cow milk
3) 2 kg/70 oz of pork tenderloin (about 4-5 pieces)
4) salt and ground black pepper to taste
5) 1 tbsp of sour cream
6) 1 tbsp of Dijon mustard, sweet or spicy, on your choice
7) 1/2 tsp of coriander powder
8) 500 g/17 oz of canned mushrooms
9) 50 g/2 oz of spring onions, chopped
10) a bundle of fresh parsley leaves or to taste
11) 1tsp of dried thyme
12) 2-3 garlic cloves or to taste
13) 400 ml/15 fl oz of water
14) 50 ml/17 fl oz of olive oil or sunflower oil
1) remove the crust of the bread, then break the core into smaller bread crumbs and place them into a bowl
2) pour the milk over the bread crumbs, mix the ingredients and wait for about 10 minutes or until the crumbs soak the milk up
3) 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)
4) place a sheet of food foil over the meat and flatten it evenly, then continue identically with the rest of the tenderloin pieces
5) season each meat piece with salt and ground black pepper to taste, rub the flesh to enter better the flavors inside
6) add sour cream and mustard over the bread crumbs, then season them with some salt, black pepper, and coriander
7) combine the ingredients by hand or by the vertical mixer until you get a fine paste
8) open the mushroom cans, rinse the mushrooms, and drain the water, chop the spring onions and the parsley finely, then add all these ingredients over the paste and combine them by hand
9) 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
10) place the stuffed pork tenderloins on a tray with the cut edge upwards
11) peel the garlic cloves off, chop them, and sprinkle them over the loin pieces in the tray
12) sprinkle some dry thyme all over, then pour some water in the tray and some vegetable oil over the stuffed tenderloin pieces
13) 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)
14) turn the oven off and leave the tray inside for a minimum of 30 minutes (VERY IMPORTANT!)
15) take the tray out 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)
Roasted pork in the oven is one of my favorite foods. Whether it’s the humble parts like pork belly and ham shank or it’s premium cuts like pork loin and pork tenderloin, I cook and serve roasted pork in the oven pretty often.
There are many people who make confusion between pork loin and pork tenderloin. These pork cuts are in fact very different both in terms of size and type of muscle fiber. Pork tenderloin, known also as pork fillet, is smaller and more tender than pork loin, so it’s one of the most expensive parts of a pig.
Apart from cooking oven-roasted pork tenderloin, I like very much stuffed pork tenderloin as well. For stuffing, I use mostly ground pork, mushrooms, vegetables, or a combination of them.
This stuffed pork loin recipe feature as main stuffing canned mushrooms. The final result is very tasty and preparing the dish is quite simple, even if at the first sight you might think the opposite.
Butterflying the pork tenderloin is not so difficult as you think. Just use a very sharp knife and work slowly and you’ll see there is nothing very hard in preparing the loin for stuffing.
The use of bread crumbs for preparing the stuffing is something typical Hungarian, at least as I know. When you make my stuffing, avoid adding excessive milk. If this happens, don’t panic, just squeeze a bit of milk from the bread core and you’re already on the right way.
As you probably have seen in the video, I use several spices to flavor both the stuffing and flesh. As a result, you’ll enjoy a very tasty oven-roasted pork tenderloin. Plus, the meat is very frail as well because of the cooking technique which involves both low and medium-high temperatures.
Finally, a thing that I underline is to NOT cut the roasted tenderloin immediately as it’s ready because will happen two things: the meat will break in small parts and the filling will leak because it’s not hardened. So, please be patient and wait a while to allow both roast and stuffing to cool and harden a bit. The result is worth your forbearance!
You might want to watch the video with the mushroom stuffed pork loin roast too.
Read more about pork tenderloin here.