Recipe: Appetizing Stuffed pork tenderloin with Parmesan crust

Stuffed pork tenderloin with Parmesan crust. Trim the tenderloin, removing any excess fat and silver skin. Butterfly the tenderloins so they can be flattened, stuffed and rolled. This dish of lean pork tenderloins baked with a simple breading is an easy way to dress up pork for your family or guests.

I am of Danish descent and love all things pork, both old recipes and new. Here's a dish I came up with myself. Coat with Parmesan cheese; set aside. You can have Stuffed pork tenderloin with Parmesan crust using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Stuffed pork tenderloin with Parmesan crust

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

Be the first to review this recipe. Note: I typically serve with fingerling potatoes, split in half and tossed in olive oil, salt and rosemary. Cut the tenderloin on the diagonal into thin escalopes then bash them out between sheets of clingfilm. Season the pork with lime juice and a good sprinkling of sea salt.

Stuffed pork tenderloin with Parmesan crust instructions

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..

Pork tenderloin, marinated in buttermilk, breaded with panko and baked. Served with Dijon mustard cream sauce. The buttermilk infuses the pork with a little tang, and the panko provides a nice crunchy crust to the rounds. We serve the tenderloin with a sauce made with shallots, cream, and. Parmesan-crusted pork chops: the next best thing to a Giada cooking lesson.

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