Stuffed pork tenderloin with Parmesan crust
Stuffed pork tenderloin with Parmesan crust

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, stuffed pork tenderloin with parmesan crust. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Stuffed pork tenderloin with Parmesan crust is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Stuffed pork tenderloin with Parmesan crust is something which I have loved my entire life.

Trim the pork tenderloins of any fat, then drizzle with lime juice and place in a large bowl together with Chimichurri marinade. Toss to ensure it is evenly coated. Pork tenderloin is one of my absolute all time favorites of anytime ever.

To begin with this recipe, we have to prepare a few ingredients. You can cook stuffed pork tenderloin with parmesan crust using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed pork tenderloin with Parmesan crust:
  1. Make ready 1 pork tenderloin (about 1 1/2 lbs)
  2. Make ready 10 oz or so of white mushrooms, finely chopped
  3. Make ready Medium shallot, finely chopped
  4. Take A few sprigs of fresh thyme
  5. Take 1 cup or so of wilted spinach
  6. Prepare Lemon juice
  7. Make ready 1 cup or so of plain breadcrumbs
  8. Take 1/4 cup grated Parmesan cheese
  9. Make ready 1 tbs Italian spices
  10. Prepare Olive oil
  11. Take Butter
  12. Make ready to taste Salt and pepper,

This parmesan pork tenderloin is stuffed with a delicious pistachio parm ricotta filling and tons of herbs. Today I've partnered with the National Pork Board and their Pork as a Passport Campaign to bring you this delish stuffed pork tenderloin recipe. This easy stuffed pork tenderloin is the perfect solution. It's beyond easy to make but still exciting enough you'll want to invite people over.

Instructions to make Stuffed pork tenderloin with Parmesan crust:
  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.

Butterfly pork tenderloin by slicing down one side and cutting through the middle without cutting all the way through on the other side. Place pork tenderloin on greased baking pan. Note: I typically serve with fingerling potatoes, split in half and tossed in olive oil, salt and rosemary. Roast in dish with pork tenderloin. I had a pork tenderloin in the refrigerator to use up so I went in search of ingredients that I could stuff it with.

So that is going to wrap this up for this exceptional food stuffed pork tenderloin with parmesan crust recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!