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

Hi everyone, hope you’re having an amazing day. Today, I’m gonna show you how to prepare a distinctive dish, stuffed pork tenderloin with parmesan crust. It is 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 popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Stuffed pork tenderloin with Parmesan crust is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook stuffed pork tenderloin with parmesan crust using 12 ingredients and 8 steps. Here is how you cook that.

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

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