Recipe Details

Pork Tenderloin with Mushroom Brie Stuffing

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound pork tenderloin
2 tablespoons butter
2 cups mushrooms, finely chopped
1 3 1/2-oz package sliced pepperoni, finely chopped (3/4-cup)
1 5-oz package creamy herb Brie
3/4 cup rich round crackers, crushed

Cooking Directions

Preheat oven to 425 degrees F. Melt butter in a large skillet. Add mushrooms and pepperoni and sauté on medium heat until tender. Drain fat. Add Brie and stir until melted. Stir in crushed crackers until well blended.
Place a piece of foil (large enough to wrap around the tenderloin) on a baking sheet. Place the tenderloin on foil and cut diagonal slits approximately 1 inch apart, cutting to but not through the bottom of the tenderloin. Gently separate each slit and spoon in a mounded tablespoon of Brie stuffing. Sprinkle with pepper. Seal the foil loosely around the tenderloin. Place in heated oven and bake for 20 minutes. Open foil almost flat and bake 10 minutes longer or until internal temperature is 145 degrees F. Let stand 5 minutes.

Serves 4

Garnishing Ideas: Wash several whole mushrooms and remove the stems. Reserve several tablespoons of stuffing and fill the mushroom caps. Bake along with the tenderloin for the first 30 minutes. Cherry tomatoes and parsley can add color.

Make Ahead Option: The tenderloin can be assembled, wrapped in foil and refrigerated overnight. Let stand at room temperature approximately 20 minutes before baking the next day.

Serving Suggestions

Dinner guest be wowed with this stuffed tenderloin that won first place at the Elkhart County Fair by Virginia Mansfield of Goshen, IN.

Nutrition Information

Calories: 471 calories
Protein: 34 grams
Fat: 33 grams
Sodium: 924 milligrams
Cholesterol: 131 milligrams
Saturated Fat: 15 grams
Carbohydrates: 10 grams
Fiber: 1 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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