Best Pork Tenderloin With Mushroom Stuffing Pan Seared Onion Appl 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.

PORK TENDERLOIN WITH MUSHROOM STUFFING & PAN-SEARED ONION & APPL

Steps:

• STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
• Add apple and carrot; cook for 1 minute.
• Remove from heat.
• Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
• Set aside.
• PORK: Cut each tenderloin lengthwise halfway through; open like a book.
• Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
• Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
• Place 1 piece of meat on strings.
• With hands, press half of the stuffing over meat to cover surface.
• Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
• Top with remaining stuffing and meat.
• Tie strings around roast, trimming any excess.
• Spread mustard all over roast.
• Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
• Arrange thyme sprigs over top.
• Place in 400°F oven; reduce heat to 350°F and roast until meat thermometer registers 160°F, 1 1/4 to 1 3/4 hours.
• Transfer to cutting board; tent with foil.
• Let stand for 10 minutes.
• You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
• GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
• Discard ends.
• Repeat with onion.
• In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
• Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

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.

PORK TENDERLOIN WITH STUFFING RECIPE

Steps:

• In a large skillet, heat butter with oil over med heat, cook mushrooms & onions for 8 minutes or until liquid Add apple, carrot and cook for 1minute. Remove from heat, add bread crumbs, parsley, cut each thyme, sage , salt and pepper. combine well set aside. Cut each tenderloin lenghtwise, halfway through, open book like. Place between plastic wrap and pound with meat pounder or rolling pin, pound to 1\4 inch thick. Place 3 or 4 strings on lightly greased roasting pan and place 1 piece of pork down and tuck the thin end under then stuffing then meat till you run out. Spread mustard all over and arrange apple slices in lenghtwise (I used brown sugar with regular mustard or honey) Place in 400* oven , reduce to 350* roast for 1 1\4 to 1 3\4 hrs or until the meat thermometer registers 160*. Transfer to cutting board, tent with foil, let stand for 10 minutes Pan seared onion and apples: 3 large apples 1 large red onion 3 tbsp oil Cut uncored apples crosswise into scant 1\2 inch thick slices. Discard ends. Repeat with onions. In a large skillet, heat half the oil over med\heat, sear apples and onions for 1-2 minutes per side or until browned , adding more oil if necessary.