GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE
Special dinner? Here's the center-stage mouth-watering beef that will get you rave reviews!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
- In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
- Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
- Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.
Nutrition Facts : Calories 350, Carbohydrate 16 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 10 g, TransFat 1/2 g
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
STUFFED TENDERLOIN
Steps:
- Preheat the oven to 450 degrees F.
- Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
- Salt and pepper the meat on all sides.
- Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
- After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.
APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE
My roasted pork tenderloin is stuffed with two of our favorite ingredients: walnuts and apples. This comforting entree is my family's most requested pork dish. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly., Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped., Cut 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 wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander., Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.
Nutrition Facts : Calories 513 calories, Fat 21g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 260mg sodium, Carbohydrate 59g carbohydrate (51g sugars, Fiber 2g fiber), Protein 26g protein.
STUFFED TENDERLOIN ROAST WITH CURRANT SAUCE
This is a recipe that comes from lots of trying and tweaking. My husband and 4 children love this savory tender meat with the sweet sauce drizzled over it. It's elegant and pretty enough for a dinner party, but not a lot of work.
Provided by jakrum421
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 2 tablespoons butter in a skillet. Cook and stir mushrooms and garlic in melted butter until tender, about 3 minutes. Remove skillet from heat. Mix bread crumbs, blue cheese, pistachio nuts, cranberries, parsley, onion powder, and seasoned salt into the mushroom mixture.
- Cut a long slice lengthwise down the center of the tenderloin to within 1/2 inch of the other side. Spoon stuffing into the slice and fold meat around the stuffing. Secure tenderloin closed with kitchen string. Brush olive oil over the tenderloin; sprinkle with salt. Put tenderloin in a roasting pan.
- Roast in preheated oven until an instant-read thermometer reads 140 degrees F (60 degrees C), 35 to 40 minutes. Cover beef loosely with aluminum foil and rest meat 15 minutes before slicing.
- As the beef roasts, stir currant jelly, Merlot wine, beef broth, and 2 tablespoons butter together in a saucepan; bring to a boil. Reduce heat to medium-low and cook at a simmer until thick and syrupy, 35 to 40 minutes.
- Arrange beef slices onto a platter and drizzle with currant sauce to serve.
Nutrition Facts : Calories 578.8 calories, Carbohydrate 38.2 g, Cholesterol 96.9 mg, Fat 33.9 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 356.1 mg, Sugar 29.1 g
BAKED PORK TENDERLOIN WITH CURRANT JELLY AND DIJON
Make and share this Baked Pork Tenderloin With Currant Jelly and Dijon recipe from Food.com.
Provided by Oolala
Categories Pork
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a small saucepan on the stove, heat the jelly and the mustard together and make sure it is well blended. Set aside.
- Season the pork with salt and pepper.
- In a heavy pan, brown the tenderloins in butter for about 5 minutes or until browned on all sides.
- Place meat in a shallow baking dish and pour the sauce over the meat.
- Sprinkle with rosemary.
- Bake for about 25 minutes until the pork is slightly pink or longer for well done.
- Slice and serve on a platter garnished with rosemary sprigs.
Nutrition Facts : Calories 132.9, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 125.9, Carbohydrate 20.5, Fiber 0.7, Sugar 14.6, Protein 0.5
PORK LOIN WITH CURRANT SAUCE
I serve this roast often to family and friends...and someone at the table always asks for the recipe. To complete the meal, I make stir-fried green beans and a lightened-up version of twice-baked potatoes. -Edie Urso of Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.
Nutrition Facts : Calories 298 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 481mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
SAVOURY TENDERLOIN WITH RED CURRANT SAUCE
Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.
Provided by Cecily Parsley
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
- In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
- Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
- To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.
STUFFED PORK TENDERLOIN
Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.
Provided by strangeinplaces
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
- Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
- Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
- Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
- Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
- Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
- Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
- For the sauce:
- Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
- Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
- Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork
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STUFFED BEEF TENDERLOIN WITH BURGUNDY-MUSHROOM …
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Servings 8Total Time 1 hr 45 minsCategory Beef
- Prepare the Beef: Preheat oven to 350°F. Drain spinach well; press between paper towels to remove excess moisture. Melt butter in a medium-size straight-sided saucepan over medium. Add leeks and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add flour, and cook, whisking constantly, 3 minutes; whisk in cream until smooth. Add spinach, and cook, stirring occasionally, until mixture is very thick, about 5 minutes. Stir in cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Remove from heat, and let cool 10 minutes.
- Meanwhile, using a sharp knife, make a horizontal cut through center of Beef, cutting to, but not through, other side. (The cut should be within 1⁄2 inch of other side.) Open top cut piece, as you would a book, and lay flat. Place between 2 sheets of plastic wrap. Using flat side of a meat mallet or back of a small heavy skillet, pound to 1⁄2-inch thickness and about a 13-inch square. Spread leek-spinach mixture evenly over Beef, leaving a 1⁄2-inch border around edges. Roll up Beef, and tie with kitchen twine, securing at 2-inch intervals. Brush evenly with olive oil; sprinkle with remaining 1 teaspoon salt and 1⁄2 teaspoon pepper.
- Place Beef on a wire rack set over a rimmed baking pan. Bake in preheated oven 30 minutes. Increase oven temperature to 450°F (do not remove from oven). Bake until a meat thermometer registers 125°F, about 20 minutes. Remove from heat, and let stand 30 minutes before slicing.
- Prepare the Sauce: While Beef rests, melt 1 tablespoon of the butter with olive oil in a large skillet over medium-high. Add mushrooms, and cook, stirring once or twice, until lightly browned, 5 to 6 minutes. Add shallot; cook, stirring constantly, until tender, 1 to 2 minutes. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in mustard, rosemary, salt, and pepper, and cook 1 minute. Remove from heat, and stir in remaining 1 tablespoon butter until combined. Serve Sauce with Beef.
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE …
From onceuponachef.com
Cuisine American, FrenchTotal Time 1 hr 40 minsCategory DinnerCalories 1001 per serving
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
ITALIAN STUFFED PORK TENDERLOIN - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
4.9/5 (9)Calories 271 per servingCategory Main Course, Dinner
- If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
- Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
- Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
- **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!
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- Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.
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- Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft.
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5/5 (11)Total Time 2 hrsServings 12Calories 306 per serving
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add bacon; cook for 2 minutes, stirring occasionally. Add shallots; cook 2 minutes, stirring occasionally. Add mushrooms; cook 3 minutes, stirring occasionally. Increase heat to medium-high. Add garlic; sauté 30 seconds. Stir in 1/2 cup beef stock; cook until liquid almost evaporates, stirring occasionally (about 8 minutes). Add spinach; cook 1 minute or until spinach wilts.
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- Prepare pork as follows; If using a boneless loin, cut it in half lengthwise and pound it down to 1/2-inch thickness. Pork tenderloins generally come in 2 pieces so pound each piece down to 1/2-inch thickness.
- Mix breadcrumbs, poultry seasoning, parsley, salt and pepper together in a large bowl; set aside.
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