This season has a good taste of autumn with this stuffed pork tenderloin with bacon, mushrooms, and small roast potatoes! You can also accompany it with other seasonal vegetables: celery, roasted squash, etc…
Photo credit: © Eatwell101.com
For 4 persons:Ingredients list for Stuffed Pork Tenderloin with mushrooms
- 1 1/3 lbs (600g) pork tenderloin
- 1 lb (400g) mushrooms
- 1 lb (400g) potatoes with firm flesh
- 2 cloves of garlic
- 1 onion
- 1 egg
- 2 tablespoons breadcrumbs
- 3 1/2 ounces (100g) bacon
- Parsley
- Olive oil
- 2/3 cup (15cl) veal stock
Directions
1. Preheat your oven to 390°f (200°c).
2. Start by opening the pork tenderloin lengthwise so you can stuff it. Clean the mushrooms. Peel the onion and garlic. Slice the onion and mushrooms, and chop the garlic cloves.
3. In a skillet, sauté the onions and bacon with a tablespoon of olive oil. Add the mushrooms, add salt and pepper, and cook for ten minutes. Add chopped parsley.
4. Once the mushrooms are cooked, book 3/4 of the mushrooms and chop the remaining 1/4; add an egg and two tablespoons of breadcrumbs. Reserve the rest. Salt the tenderloin, stuff it with the chopped mushroom mixture, and tie it with string, like a roast.
5. Peel the potatoes and cut them into pieces. Arrange them in a baking dish with a little olive oil, salt, and pepper, and cook them for 20 minutes. Then add the pork tenderloin and cook for 20 minutes more at 390°F (200 °C), then add the veal stock. Continue cooking for 10 minutes at 360°F (180 °C). Add the mushrooms and cook for 5 minutes.
6. Remove the dish from the oven; your stuffed pork tenderloin is ready!
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Mushroom Stuffed Pork Tenderloin Recipe
This juicy stuffed pork tenderloin recipe loaded with mushrooms and bacon has a good taste of autumn.
Ingredients
- 1 1/3 lbs (600g) pork tenderloin
- 1 lb (400g) mushrooms
- 1 lb (400g) potatoes with firm flesh
- 2 cloves of garlic
- 1 onion
- 1 egg
- 2 tablespoons breadcrumbs
- 3 1/2 ounces (100g) bacon
- Parsley
- Olive oil
- 2/3 cup (15cl) veal stock
Instructions
- Preheat your oven to 390°f (200°c).
- Start by opening the pork tenderloin lengthwise so you can stuff it. Clean the mushrooms. Peel the onion and garlic. Slice the onion and mushrooms, and chop the garlic cloves.
- In a skillet, sauté the onions and bacon with a tablespoon of olive oil. Add the mushrooms, add salt and pepper, and cook for ten minutes. Add chopped parsley.
- Once the mushrooms are cooked, book 3/4 of the mushrooms and chop the remaining 1/4; add an egg and two tablespoons of breadcrumbs. Reserve the rest. Salt the tenderloin, stuff it with the chopped mushroom mixture, and tie it with string, like a roast.
- Peel the potatoes and cut them into pieces. Arrange them in a baking dish with a little olive oil, salt, and pepper, and cook them for 20 minutes. Then add the pork tenderloin and cook for 20 minutes more at 390°F (200 °C), then add the veal stock. Continue cooking for 10 minutes at 360°F (180 °C). Add the mushrooms and cook for 5 minutes.
- Remove the dish from the oven; your stuffed pork tenderloin is ready!
Nutrition
Nutrition information for this recipe.
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