Mushroom and Feta Stuffed Pork Tenderloin
November 5th, 2008
Quick and easy meals that look fancy are awesome. And pork tenderloin, even stuffed pork tenderloin, is exactly that. It’ll roast in less than half an hour, tastes great, and looks like it took way longer than it really did. And another bonus: you can prepare the tenderloin the night before or in the morning, pop it in the fridge covered with saran wrap, and bake it when you get home in the evening.
You really can stuff a tenderloin with whatever strikes your fancy. For this recipe, I basically opened my fridge and used different ingredients that I already had on hand. A good general rule of thumb is a combination of: a fruit or vegetable (anything from mushrooms to apples to figs), a soft or semi-soft cheese (be it goat cheese, feta, bleu cheese, etc), and whatever herbs and nuts sound appealing.
A stuffed pork tenderloin is a great (and relatively fool-proof) way to have fun and experiment in the kitchen!
Mushroom and Feta Stuffed Pork Loin
- pork tenderloin, approximately 1 lb, butterflied and flattened to 3/4 inch
- 1 Tablespoon parsley
- 1/2 cup crumbled Feta
- 2 cups mushrooms, coarsely chopped
- 3-4 shallots, chopped
- salt and pepper, to taste
- 2 Tablespoons sliced/slivered almonds
- toothpicks or twine
- salt and dried herbs, to taste
-
Heat oven to 450 degrees F. Place butterflied and flattened pork loin on a foil-lined baking sheet (the kind with sides). In the middle of the loin, spread parsley, feta, and almonds. Over medium heat, saute mushrooms (salted and peppered) and shallots. Once the mushrooms have reduced to between half and a quarter of their original size, remove the mixture from heat. Spread in middle of loin. Roll the stuffed loin, securing with twine or toothpicks every 1-2 inches as necessary. Brush with olive oil, and sprinkle salt or herbs as desired (I used dried thyme). Bake tenderloin for 25-30 minutes, until meat is no longer pink. Allow the meat to rest for 10 minutes before slicing.