Prep 20 mins
Cook 45 mins
The stuffing has a very delightful combination that compliments the pork tenderloin with roasted garlic and mayonnaise.
- 3 tablespoons extra virgin olive oil
- 3 cups thinly sliced leeks, white and light green parts only
- 3 cups chopped mushrooms
- 1⁄2 teaspoon crumbled dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- 1⁄4 cup chopped fresh parsley
- 24 ounces pork tenderloin, 12 ounces each
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup roasted garlic mayonnaise (Hellmann's)
- In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes.
- Stir in thyme, salt and pepper and cook for 1 - 2 minutes.
- Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped.
- Add bread crumbs, parmesan cheese and parsley and process just to blend.
- Preheat oven to 350°F.
- Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat.
- Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness.
- Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat.
- Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing.
- Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll.
- Brush each tenderloin with mustard and sprinkle with salt and pepper.
- Place tenderloins side by side in a small roasting pan.
- Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155°F.
- Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick.
- Serve warm or at room temperature with Roasted Garlic Mayonnaise.
Wow! This was wonderful. I made the filling as directed, except as I was letting the filling cool I added in some fresh spinach to reduce down and instead of the parmigiano-reggiano I used fresh grated parmesan (much cheaper). The pork was nice and tender and flavorful, and the filling was perfect. Very mild and not too overpowering for the pork. I froze the second one and am looking forward to having it again soon. Thanks for a great new pork recipe!
This was excellent and easy to make. I chose to not use the mayonnaise and served it with Hunter gravy instead.
This was a wonderful recipe for stuffed pork tenderloin! It looked beautiful and tasted even better! Did not change a thing for the main recipe. I didn't have hellman's garlic mayo, so I served it with my own... just roasted a head of garlic for an hour in aluminum foil and squished it into mayo. This was a delicious recipe, thanks!!!