Hi everyone, its Natasha of Natashaskitchen.com and today we're making a juicy,
stuffed pork tenderloin. This recipe looks fancy but it's actually an easy
and inexpensive way to feed a crowd. Place a large oven-safe skillet or Dutch
oven over medium heat, add two tablespoons of olive oil, then two slices
of chopped bacon and cook until browned. Add 1/3 cup of finely chopped onion and
6 ounces of thinly sliced mushrooms. Saute until the mushrooms and onions are
softened, then season with half a teaspoon of salt, 1/4 teaspoon of black
pepper, 1/4 cup of chopped parsley and one minced garlic clove. Cook another
minute, stirring constantly, then remove it to a plate. That's all there is to the
filling and it tastes and smells so good;
and there's no need to wash the skillet because you'll still use it to sear the
tenderloin. We're using a 1 and 1/2 pound pork tenderloin and the first thing you
want to do is to remove the silver skin. To do this, get your knife just under the
silver skin, tilt the knife up towards the silver skin and slice all the way
through. Repeat until most of the silver skin is gone. You have to remove it or it
will be chewy and tough when cooked. Now cut a deep slit all the way down the
center of your tenderloin, making sure not to cut all the way through. Open the
Tenderloin like a book, then cover with a sheet of plastic wrap and pound with the
flat side of a meat mallet until it's 1/2 inch thick
and if you don't have a meat mallet, there are other ways to flatten your
meat - some are better than others. Alright, that looks like it's about a half inch
thick and be careful not to tear all the way through your meat. Now spread your
mushroom mixture evenly over the surface of the tenderloin, leaving about a half
inch space at the borders. Roll up the Tenderloin tightly to completely enclose
the filling roll, starting with the long end or hotdog style and secure the ends
with six or seven toothpicks. Poke the toothpicks through in the same direction,
keeping in mind, you will be searing the tenderloin on a skillet and you'll need
a flat surface. You don't want those toothpicks poking in all different
directions. Now season the stuffed tenderloin all
over with one teaspoon of salt and a quarter teaspoon of black pepper. Now
heat that same pan over medium heat with two tablespoons of olive oil. Once the
oil is hot, place the tenderloin in the skillet - toothpicks side down and sear
for about two minutes per side or six to eight minutes total, then transfer the
skillet with the tenderloin to the oven and bake at 400˚F for
18 to 20 minutes or until the thickest portion of your meat, not the filling,
reads 145 to 150˚F. Transfer it to a cutting board and let
it rest. Alright, it's been resting for 10 minutes and I am ready to eat this. It
smells so good and I'm getting hungry. It's lunch time,
but before you go any further, you make sure to take out those toothpicks
because it could be very unpleasant and it would be very difficult to slice, so
they should slide right out. All right and it's always a good idea when you put
toothpicks into something, to count how many you put in, so you take out the same
amount. We don't want that mystery.
All right and make sure you do not wash that pan because at the bottom of that
pan there are some amazing pan juices. And I glaze those over the top of my
tenderloin because it makes it look like it's caramelized and there's so much
flavor in there. Look at that, look at the color, look at this... mm-hmm. Look at that,
it's gorgeous. Kind of looks like it's glowing but enough talk, we're gonna do
the taste test. I want you guys to see what's inside, that's the best part. Okay
and cut them to about a half inch thickness. I always thought that was the
perfect serving size and this pork tenderloin will feed about six people.
And what I love about this, is it's totally easy to double the recipe to
feed a crowd and pork tenderloin is so inexpensive so it makes for a really
juicy and flavorful fancy looking inexpensive dinner. Okay, here we go and I
love to garnish this with a little bit of parsley and the glaze holds it on.
Just a nice pop of flavor and color because there's parsley inside. Okay, all
right now, moment of truth... okay grab the big juicy one right here.
this is flavor packed. I love that I can taste the bacon in there. Has a nice salty
bite to the filling and then I love mushrooms. This has my name written all
over it. Wow! That is a scrumptious filling, kind
of a nice surprise inside. It totally makes this look and tastes super fancy
but it's so inexpensive and easy to make, no marinating required. If you guys liked
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Channel and we'll see you next time. Hey before you go, if you are a meat lover
like myself, check out some of our all-time favorite protein pack recipes
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