Best Pork Tenderloin Roulade With Porcini Mushroom Sauce Recipes

MUSHROOM PORK TENDERLOIN

Steps:

• Place pork in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on low until the pork is tender, 4-5 hours. If desired, serve with mashed potatoes.

SPANISH PORK TENDERLOIN ROULADE

Steps:

• To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin up like a book. Place the opened tenderloin between 2 pieces of plastic wrap. Pound with a meat mallet until 1/4-inch thick. Repeat with the other tenderloin.
• To make the stuffing: heat the olive oil in a large skillet over medium heat. Add the onion and cook until lightly golden, about 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar, honey, and water. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes. Drain and set aside.
• Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top with half of the kale stuffing, leaving a 1/4-inch border. Carefully open the peppers and lay a single layer over the kale. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
• Preheat the oven to 450 degrees F.
• Sprinkle the tenderloins all over with salt and pepper. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with
• In a food processor fitted with the metal blade, grind the almonds until they form a thick paste. Add the bread crumbs, olive oil, peppers, and capers and process until smooth. Taste for salt and pepper. Transfer to a serving bowl.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

CHEESE-STUFFED PORK ROULADE

Steps:

• Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates.
• Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside.
• Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper.
• Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
• Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
• Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE

Steps:

• Sprinkle the pork with salt and pepper.
• In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
• Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
• Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
• Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
• Saute the shallots until softened, about 3 minutes.
• Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
• Add the wine and cook until evaporated, stirring and scraping up any brown bits.
• Add the broth and cook for 5 minutes.
• Mix the butter with the flour and add to the sauce along with the parsley.
• Simmer, stirring, until thickened.
• Stir any juices from the pork into the sauce.
• Serve with the pork.

APPLE PORK ROULADE WITH PINOT NOIR SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Butterfly the tenderloin by slicing through 3/4 of the meat lengthwise down the center and fold it open like a book.Cover the meat in plastic wrap and pound it with a mallet or rolling pin to flatten it out to 1/2 an inch thickness.
• Spread 2/3 of the surface of the meat with the goat cheese, leaving a strip at the end bare to keep the filling from oozing out. Place the apple slices in two rows lengthwise and add the couscous to the center. Roll the pork up tightly into a roast and secure with four ties of the butcher's twine.
• Heat the oil in a skillet on medium high heat. When hot, almost to smoking point, add the meat and sear on all sides, getting as much carmelization as possible.
• Place the skillet in a 400 degree oven and roast for 25 minutes, or until internal temperature is 165 degrees. Remove from oven and let the meat rest on a cuttong board for ten minutes.
• Meanwhile, put the skillet back on the stove and add the flour to the pan drippings. Wisk together until flour is incorporated and let cook cook for a minute before adding the wine.
• Let the sauce reduce to a desired thickness turn off the heat. Slice the meat and serve with sauce.

MEDITERRANEAN PORK ROULADE

Steps:

• Heat oven to 425°F
• Layer the first 5 ingredients and 2 teaspoons of the seasoning on pork loin. Roll lengthwise; tie at 1-inch intervals with cooking twine.
• Sprinkle with remaining seasoning, salt, and pepper. Place seam side down in pan.
• Cover with foil and roast for 10 minutes. Reduce the heat to 350°F and cook for 1 hour more or until thermometer inserted in meat reads 155°F.

MUSHROOM-STUFFED PORK ROULADE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
• Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
• Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
• Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
• Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.