Savoury Mushroom stuffed Pork Tenderloin
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 81.46
- Health score: 39.00
- Weight Watcher points: 4.00
Summary
Savoury Mushroom stuffed Pork Tenderloin could be just the dairy free recipe you've been looking for. For $1.65 per serving, you get a main course that serves 8. One serving contains 240 calories, 27g of protein, and 8g of fat. 1 person were impressed by this recipe. If you have savory and sage leaves, pork tenderloin, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. With a spoonacular score of 77%, this dish is solid. If you like this recipe, you might also like recipes such as Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce, Stuffed Pork Tenderloin with Shiitake Mushroom Sauce, and Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan.
Ingredients
dijon mustard4 tsp
mushrooms8 oz
pepper and onion0.25 cup
bell pepper8 servings
pork tenderloin2 lb
savory and sage leaves1 tsp
salt8 servings
vegetable oil2 tbsp
bread crumbs1 cup
Instructions
Step 1
In medium skillet heat oil over medium high heat; saut mushrooms, red pepper, and onion, saut 3-4 minutes or until moisture is released from mushrooms and evaporated.
Step 2
Add savory, sage, salt and pepper, saut 1 minute; remove from heat and stir in mustard and breadcrumbs.
Step 3
Cut tenderloins almost in half lengthwise so it opens like a book; pound to flatten slightly.
Step 4
Spread and lightly pack stuffing down the centre of each, leaving 1(2.5 cm) border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string. In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes.If skillet handles are not oven proof cover with foil or transfer pork to baking pan and place in 400F (200C) oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155F (75C).
Step 5
Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates.
Step 6
Drizzle with pan juices.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: dairy free