Recipe: Delicious Stuffed pork tenderloin with Parmesan crust

Stuffed pork tenderloin with Parmesan crust. Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes.

As usual, my measurements are after-the-fact estimates. Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork. You can have Stuffed pork tenderloin with Parmesan crust using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stuffed pork tenderloin with Parmesan crust

1. Prepare 1 of pork tenderloin (about 1 1/2 lbs).
2. It's 10 oz of or so of white mushrooms, finely chopped.
3. It's of Medium shallot, finely chopped.
4. Prepare A few of sprigs of fresh thyme.
5. You need 1 cup of or so of wilted spinach.
6. You need of Lemon juice.
7. Prepare 1 cup of or so of plain breadcrumbs.
8. It's 1/4 cup of grated Parmesan cheese.
9. You need 1 tbs of Italian spices.
10. Prepare of Olive oil.
11. It's of Butter.
12. Prepare to taste of Salt and pepper,.

Sprinkle the bread crumb mixture over the mustard coating. Mix breadcrumbs, Parmesan cheese, salt, pepper and poultry seasoning in a small bowl and set aside. Place pork tenderloin on greased baking pan. Coat with Parmesan cheese; set aside.

Stuffed pork tenderloin with Parmesan crust step by step

1. Preheat the oven to 425F/220C..
2. Butterfly the tenderloin and pound it flat (use a meat hammer, rolling pin, your forehead, whatever works for you). Season with salt and pepper, then set aside..
3. Saute the mushrooms and shallots in butter along with the fresh thyme and season with salt and pepper. Cook on low until the mushrooms and shallots are soft, dark, and flavorful, about 20 minutes. You could do a proper duxelles but I can't be bothered..
4. While sauteeing the mushrooms and shallots, wilt the spinach or defrost it if it's frozen and give it a good squeeze of lemon juice to brighten it up (though don't get any pits in there or someone might lose a tooth)..
5. Remove the thyme sprigs and then spoon the mushroom mixture evenly into the center of the pork, along with the spinach. Using butcher's string, tie the pork shut, with ties about an inch or so apart (I use toothpicks and my girlfriend to help with this)..
6. In a bowl, mix together the breadcrumbs, Parmesan, and Italian spices. Then, moisten the crumbs with the olive oil and spread the mixture all over the pork..
7. Put your beautifully stuffed and artfully tied tenderloin in a suitable tray, bung in the preheated oven, and cook uncovered for 35 minutes or more (until a meat thermometer should read 165F/75C or no pink when cut). Be careful not to overcook or it will go dry..
8. Let it rest for 10 minutes, then slice and enjoy. And remember to cut off the twine..

For filling, in saute pan cook mushrooms and onion in butter over medium-low heat until tender, stirring frequently. Mix parmesan cheese, breadcrumbs, and seasonings in a large shallow dish. Using a spoon coat pork loin in a thick coat of yogurt. Roll loin in the crumb mixture, coating completely-even the ends. We'll show you how to prepare a breaded herb mixture with parsley, thyme, fennel seed, and garlic.