Savory Stuffed Pork Tenderloin with Roasted Garlic Mayonnaise
This Savory Stuffed Pork Tenderloin features a delightful medley of sautéed leeks and mushrooms, blended with breadcrumbs, Parmigiano-Reggiano, and fresh parsley, creating a harmonious filling that enhances the rich flavor of the tender pork. The addition of roasted garlic mayonnaise not only adds a creamy texture but also brings a unique depth to the dish, making it perfect for family dinners or special occasions. Each slice reveals a beautiful spiral of flavors that is sure to impress your guests.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
extra virgin olive oil
3 tablespoons (none)
leeks
3 cups (thinly sliced, white and light green parts only)
mushrooms
3 cups (chopped)
dried thyme
1/2 teaspoon (crumbled)
salt
3/4 teaspoon (divided)
black pepper
1/2 teaspoon (divided)
fresh breadcrumbs
1/2 cup (none)
Parmigiano-Reggiano cheese
1/2 cup (freshly grated)
fresh parsley
1/4 cup (chopped)
pork tenderloin
24 ounces (12 ounces each)
Dijon mustard
1 tablespoon (none)
roasted garlic mayonnaise
1 cup (Hellmann's)
Instructions
1
In a large frying pan over medium-high heat, combine the extra virgin olive oil with the sliced leeks and chopped mushrooms. Sauté until the leeks become tender and the mushrooms are golden brown, approximately 3 minutes.
2
Stir in the dried thyme, salt, and black pepper, cooking the mixture for an additional 1 to 2 minutes until fragrant.
3
Allow the sautéed mixture to cool slightly, then transfer it to a food processor. Process until the leeks and mushrooms are finely chopped.
4
Add the fresh breadcrumbs, grated Parmigiano-Reggiano cheese, and chopped parsley to the processor. Pulse the mixture just to combine.
5
Preheat your oven to 350°F (175°C).
6
Carefully cut each pork tenderloin lengthwise, about three-quarters of the way through the meat, to open it like a book.
7
Using a food mallet, gently pound each tenderloin to a uniform thickness of about 1/2 inch.
8
Spread half of the stuffing mixture evenly over each tenderloin, pressing it firmly down to ensure even coverage.
9
Starting at one of the shorter ends, tightly roll each tenderloin to encase the stuffing, securing with kitchen string at least three places to hold it together.
10
Brush the surface of each rolled tenderloin with Dijon mustard, and season them with salt and black pepper.
11
Place the tenderloins side by side in a small roasting pan.
12
Roast in the preheated oven for about 35 to 45 minutes, or until a meat thermometer inserted into the center reads 155°F (68°C).
13
Once done, remove the tenderloins from the oven and let them rest for 10 minutes. Slice them into spirals approximately 3/4 inch thick.
14
Serve the stuffed pork warm or at room temperature, complemented by a generous dollop of roasted garlic mayonnaise.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Stuffed Pork Tenderloin?
It is a gourmet dish featuring pork tenderloin butterfly-cut and filled with a savory mixture of leeks, mushrooms, Parmigiano-Reggiano, and breadcrumbs, then roasted to perfection.
What ingredients are used in the stuffing?
The stuffing consists of extra virgin olive oil, thinly sliced leeks, chopped mushrooms, dried thyme, salt, black pepper, fresh breadcrumbs, Parmigiano-Reggiano cheese, and fresh parsley.
How do I prepare the leeks for this recipe?
Use 3 cups of leeks, focusing only on the white and light green parts, and slice them thinly before sautéing.
What is the best way to chop the mushrooms?
The mushrooms should be chopped before sautéing, and later finely processed in a food processor with the leeks to create a uniform stuffing texture.
How long should I sauté the leek and mushroom mixture?
Sauté the leeks and mushrooms for approximately 3 minutes until tender and golden, then for another 1 to 2 minutes after adding seasonings.
Do I need a food processor for this recipe?
Yes, a food processor is used to finely chop the cooked vegetables and pulse them with breadcrumbs, cheese, and parsley for the filling.
How many pork tenderloins does this recipe require?
The recipe requires two pork tenderloins, each weighing approximately 12 ounces for a total of 24 ounces.
What does it mean to butterfly the pork?
To butterfly the pork, you cut the tenderloin lengthwise about three-quarters of the way through so it can be opened up flat like a book.
How thin should I pound the pork tenderloin?
Use a food mallet to gently pound the meat until it reaches a uniform thickness of about 1/2 inch.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How do I secure the stuffing inside the pork?
Tightly roll the meat starting from a shorter end and secure it with kitchen string in at least three places.
What is the purpose of Dijon mustard in this recipe?
Dijon mustard is brushed onto the surface of the rolled pork to add flavor and help the salt and pepper seasoning adhere.
How long does it take to roast the stuffed pork?
The roasting process takes between 35 and 45 minutes in a preheated oven.
What is the target internal temperature for the pork?
The pork is fully cooked when a meat thermometer inserted into the center reaches 155°F (68°C).
Why is it important to let the pork rest after roasting?
Resting the meat for 10 minutes allows the juices to redistribute, ensuring the pork remains moist and tender when sliced.
How thick should the pork slices be?
The tenderloin should be sliced into spirals approximately 3/4 inch thick.
What sauce is recommended for serving?
The dish is served with a dollop of roasted garlic mayonnaise, specifically suggesting Hellmann's brand.
Can this dish be served at room temperature?
Yes, the stuffed pork can be served either warm or at room temperature.
How much roasted garlic mayonnaise is used?
The recipe calls for 1 cup of roasted garlic mayonnaise to be served with the finished pork.
What kind of cheese is used in the filling?
Freshly grated Parmigiano-Reggiano cheese is used to add a rich, salty flavor to the stuffing.
Can I substitute the fresh parsley?
While fresh parsley provides the best flavor and color, you could use dried parsley, though the amount should be reduced to 1 tablespoon.
How much breadcrumbs are needed?
The recipe requires 1/2 cup of fresh breadcrumbs for the stuffing.
What type of oil is used for sautéing?
Three tablespoons of extra virgin olive oil are used to sauté the leeks and mushrooms.
Is the pork seasoned before or after rolling?
The pork is seasoned on the outside with salt and black pepper after it has been rolled and brushed with Dijon mustard.
What is the texture of the stuffing?
The stuffing is a finely chopped, cohesive mixture that creates a beautiful spiral pattern when the pork is sliced.
Can I use a different type of mushroom?
Yes, while any culinary mushroom works, cremini or white button mushrooms are traditional choices for this type of savory stuffing.
How many servings does this recipe provide?
Based on 24 ounces of pork, this recipe typically serves 4 to 6 people.
What tools do I need to prepare the pork?
You will need a sharp knife for butterflying, a food mallet for pounding, and kitchen string for tying.
Is this recipe suitable for guests?
Yes, the elegant spiral appearance and rich flavors make it an excellent choice for family dinners or special occasions.
Can the stuffing be made in advance?
Yes, the leek and mushroom mixture can be sautéed and processed ahead of time and stored in the refrigerator until you are ready to stuff the pork.