Mushroom-Stuffed Pork Tenderloin

October 25, 2013 · 5 comments

in dairy-free,pork

 

Pork tenderloin is one of my favorite things to cook. It’s easily as versatile as chicken breasts, cooks almost as quickly, but feels a little more special. Plus, one tenderloin is a pretty good size for us right now, although with the way Zachary has been eating lately, he might start needing his own entire tenderloin soon…

Just like pork tenderloin itself, the combination of things you can stuff it with are endless. Well, unless you’re not really eating cheese – then it gets slightly more difficult. But don’t worry, if that’s the case, this tenderloin has got you covered. It’s stuffed with bacon and mushrooms, things that are easily just as good as cheese. Once it’s sliced, it’s served with a parsley-oil that’s very similar to gremolata, which brightens it up and adds a little freshness. The result is a company-worthy main dish that’s really easy to make and doesn’t take much time to cook, either. It shouldn’t surprise you, but we all really liked this dish.

This recipe calls for adding oil to the pan before you cook the bacon (because just what bacon needs is more fat) which you really don’t need to do unless you have leaner, center cut bacon. And we really didn’t need it, because I also served this with duck fat potatoes. At least there were some green beans to balance things out.

 

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{ 4 comments… read them below or add one }

Kate October 25, 2013 at 12:47 pm

I feel so similarly about pork tenderloin. And duck fat fries.

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bellini October 26, 2013 at 1:56 am

Special enough for company Elly.

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Joanne October 26, 2013 at 7:56 am

I remember making a lot of tenderloins in college because they were so easy to throw together and cook! This stuffing sounds great.

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Pamela @ Brooklyn Farm Girl November 15, 2013 at 10:15 am

You had me at mushroom stuffed, this looks delicious!

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