Recipe: Perfect Stuffed pork tenderloin with Parmesan crust

Stuffed pork tenderloin with Parmesan crust. Check Our Step-By-Step Guide To Cook a Memorable Dish For Your Loved Ones. Get Inspired With Our Easy To Follow Recipes That Suit Every Mood. Discover How To Cook Cuban Marinated Pork And Black Bean Avocado Salsa.

Coat with Parmesan cheese; set aside. Add broth to pan, scraping to loosen browned bits. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick. You can have Stuffed pork tenderloin with Parmesan crust using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stuffed pork tenderloin with Parmesan crust

1. You need 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. You need A few of sprigs of fresh thyme.
5. Prepare 1 cup of or so of wilted spinach.
6. You need of Lemon juice.
7. Prepare 1 cup of or so of plain breadcrumbs.
8. You need 1/4 cup of grated Parmesan cheese.
9. You need 1 tbs of Italian spices.
10. It's of Olive oil.
11. It's of Butter.
12. It's to taste of Salt and pepper,.

Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space. Place the pistachios in a food processor. In a bowl or plastic bag, add parmesan cheese, Tuscan seasoning, garlic, and olive oil.

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..

Add your pork loin to the bag and shake it up, or to a bowl and toss it, until it's completely covered inside and out. Add pork loin to your butter-greased baking dish, and squeeze any remaining "batter" on top of the loin, spreading around until even. Arrange pork tenderloins in the baking dish. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.