Step 1: Preheat oven to 400°F (200°C)
Step 2: Sauté mushrooms & garlic until browned
Step 3: Add basil + thyme → stir & remove from heat
Step 4: Butterfly pork tenderloin & pound flat
Step 5: Spread mushroom filling evenly inside
Step 6: Roll & tie with kitchen twine (season outside)
Step 7: Roast at 400°F for 25–30 min (to 145°F inside)
Step 8: Rest 5–10 min → Slice & serve!
🌿 Stuffed Pork Tenderloin with Mushrooms, Basil & Thyme
Ingredients:
• 2 pork tenderloins (about 1 lb each)
• 2 cups mushrooms, finely chopped
• 2 tbsp olive oil (divided)
• 3 cloves garlic, minced
• 2 tbsp fresh basil, chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup breadcrumbs (optional, for texture)
• Salt & black pepper to taste
• Kitchen twine or toothpicks
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add mushrooms and sauté until browned and moisture evaporates, about 6–8 minutes.
3. Stir in garlic, basil, thyme, salt, and pepper. Cook 1–2 minutes more. Remove from heat and let cool slightly.
4. Butterfly each pork tenderloin: slice lengthwise down the center, being careful not to cut all the way through. Open like a book and pound gently to flatten.
5. Spread the mushroom mixture evenly over the inside of each tenderloin. Sprinkle with breadcrumbs if desired.
6. Roll the tenderloins back up and secure with twine or toothpicks. Rub outside with remaining olive oil, salt, and pepper.
7. Place on a baking sheet or roasting pan. Roast at 400°F for 25–30 minutes, until internal temperature reaches 145°F.
8. Let rest 5–10 minutes before slicing. Serve warm.
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