Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, stuffed pork tenderloin with parmesan crust. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stuffed pork tenderloin with Parmesan crust is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Stuffed pork tenderloin with Parmesan crust is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have stuffed pork tenderloin with parmesan crust using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed pork tenderloin with Parmesan crust:

1. Prepare 1 pork tenderloin (about 1 1/2 lbs)
2. Make ready 10 oz or so of white mushrooms, finely chopped
3. Make ready Medium shallot, finely chopped
4. Make ready A few sprigs of fresh thyme
5. Make ready 1 cup or so of wilted spinach
6. Get Lemon juice
7. Prepare 1 cup or so of plain breadcrumbs
8. Prepare 1/4 cup grated Parmesan cheese
9. Take 1 tbs Italian spices
10. Take Olive oil
11. Take Butter
12. Get to taste Salt and pepper,

Instructions to make Stuffed pork tenderloin with Parmesan crust:

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.

So that’s going to wrap this up for this special food stuffed pork tenderloin with parmesan crust recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!