Pork Tenderloin Stuffed with Mushrooms, Nuts!
Pork Tenderloin Stuffed with Mushrooms. I love stuffing pork tenderloins. The pork. Spoon over the pork. 14oz (420gr) pork tenderloin1/2 cup chopped mushrooms, about 1oz (30gr)2 shallots, finely chopped2 slices dry-cured ham, such as Prosciutto, chopped8 – 12 fresh sage leaves, chopped1/4 cup walnuts, finely chopped1 tbs olive oil1/2 tsp paprika1 tsp Herbes de Provence1 tbs olive oil1 tbs sherry. Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact along the edge, so that you can open it like a book. Spread mushroom mixture on one side of pork about 1/8 inch from the edge. Cut five 6 inch lengths of string and wrap around pork and tie every 2 inches – making certain that you do one as close to each end as possible. Place pork in a roasting pan and roast in 400F (200C) oven for 25 minutes. 14oz (420gr) pork tenderloin