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Old 04-04-2011, 02:46 PM   #1
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Mushroom stuffed pork tenderloin

I love this, somewhat labour intensive, way of cooking pork tenderloin. It's really yummy and makes a pretty presentation. I think it's worth the effort.

from Alletiders Kogebog: Champignonfarseret svinemørbrad med billede fra Alletiders Kogebog (There's pix. Click them for a bigger view.)

serves 4

600 grams Pork tenderloin
25 grams butter
5 dl pork stock

Stuffing:

250 grams mushrooms, cleaned weight
100 grams onions, cleaned weight
6 sundried tomatoes in oil
1 tsp thyme, dry
2 tsps minced, fresh parsley
salt
pepper
2 Tblsps flour

Sauce:

2 dl whipping cream
1 Tblsp pickled green peppers, or substitue capers
salt
pepper
thickener (roux, corn starch, or something else you like to use)
  • Remove the silver skin and any large chunks of fat from the tenderloin.
  • Butterfly it (cut it open the long way, like a book).
  • Gently pound it thin. I use the heel of my hand.

Stuffing:
  1. Mince onion and mushrooms
  2. Saute onions and mushrooms in the oil from the tomatoes
  3. Cut the tomatoes into smallish pieces
  4. Add tomatoes, thyme, and the chopped parsley to mushrooms and onions and stir
  5. Season to taste with salt and pepper (and optional garlic powder)
  6. Sprinkle the flour on top and heat all the way through
  7. Spread the mix onto the pork tenderloin
  8. Roll up the tenderloin, the long way, and tie with cotton string or use poultry needles to keep it rolled up
  9. Add the butter to the frying pan that was used for the filling and brown the tenderloin well on all sides
  10. Put the tenderloin in an ovenproof pan
  11. Deglaze the frying pan with the pork stock or water and pour it over the meat
  12. Cover the pan with the tenderloin with foil and put it in a 200 deg C oven for about 30 minutes

Let the pork rest under a foil tent while you make the sauce.

Sauce:
  1. Combine drippings from the pork, cream, and peppercorns or capers
  2. Heat it
  3. Thicken the sauce with your preferred thickener
  4. Season to taste with salt and pepper

Remove the string or poultry needles from the tenderloin. Slice some of the pork in approximately 1 cm (~3/8 inch) slices and arrange on a platter or individual plates.

600 grams = 1.32 lbs
25 grams = 0.055 lbs = 1.76 Tblsps
5 decilitres = 2.11 cups
250 grams = 0.55 lbs
100 grams = 0.22 lbs
2 decilitres = 0.85 cups
200 deg C = 392 deg F

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Old 04-04-2012, 02:27 PM   #2
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TL, I came here from your link in last night's dinner thread. Do you realize you posted this just short of an hour later one year ago today! (Trust me to notice something like that! )

Anyway, it is copied and pasted and will be on our table Friday! My kind of meal!
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Old 04-04-2012, 03:16 PM   #3
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Quote:
Originally Posted by LPBeier View Post
TL, I came here from your link in last night's dinner thread. Do you realize you posted this just short of an hour later one year ago today! (Trust me to notice something like that! )

Anyway, it is copied and pasted and will be on our table Friday! My kind of meal!
No, I hadn't notice, but it was more like 14 hours (PM last year).

I made it with 15% cream and chicken stock, and that worked fine. It didn't seem as labour intensive this time.
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Old 04-04-2012, 07:32 PM   #4
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dl is decilitres?

this looks good, although my brain hurts from all of the conversions.

i find it helps to pronounce things when reading the recipe by imitating the swedish chef from the muppets.

copied and saved, thanks taxy.
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Old 04-04-2012, 08:28 PM   #5
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Quote:
Originally Posted by buckytom View Post
dl is decilitres?

this looks good, although my brain hurts from all of the conversions.

i find it helps to pronounce things when reading the recipe by imitating the swedish chef from the muppets.

copied and saved, thanks taxy.
Yes, dl = decilitres.

Sorry, the conversions were supposed to make it easier

I noticed an oops in the conversions. 25 grams is only 0.055 lbs (about an ounce), not 0.55 lbs.
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pork, pork tenderloin, recipe

Mushroom stuffed pork tenderloin I love this, somewhat labour intensive, way of cooking pork tenderloin. It's really yummy and makes a pretty presentation. I think it's worth the effort. from Alletiders Kogebog: [URL="http://www.dk-kogebogen.dk/opskrift2/visopskrift.php?id=28327"]Champignonfarseret svinemørbrad med billede fra Alletiders Kogebog[/URL] (There's pix. Click them for a bigger view.) serves 4 600 grams Pork tenderloin 25 grams butter 5 dl pork stock [B]Stuffing[/B]: 250 grams mushrooms, cleaned weight 100 grams onions, cleaned weight 6 sundried tomatoes in oil 1 tsp thyme, dry 2 tsps minced, fresh parsley salt pepper 2 Tblsps flour [B]Sauce[/B]: 2 dl whipping cream 1 Tblsp pickled green peppers, or substitue capers salt pepper thickener (roux, corn starch, or something else you like to use) [LIST] [*]Remove the silver skin and any large chunks of fat from the tenderloin. [*]Butterfly it (cut it open the long way, like a book). [*]Gently pound it thin. I use the heel of my hand. [/LIST] [B]Stuffing[/B]: [LIST=1] [*]Mince onion and mushrooms [*]Saute onions and mushrooms in the oil from the tomatoes [*]Cut the tomatoes into smallish pieces [*]Add tomatoes, thyme, and the chopped parsley to mushrooms and onions and stir [*]Season to taste with salt and pepper (and optional garlic powder) [*]Sprinkle the flour on top and heat all the way through [*]Spread the mix onto the pork tenderloin [*]Roll up the tenderloin, the long way, and tie with cotton string or use poultry needles to keep it rolled up [*]Add the butter to the frying pan that was used for the filling and brown the tenderloin well on all sides [*]Put the tenderloin in an ovenproof pan [*]Deglaze the frying pan with the pork stock or water and pour it over the meat [*]Cover the pan with the tenderloin with foil and put it in a 200 deg C oven for about 30 minutes [/LIST] Let the pork rest under a foil tent while you make the sauce. [B]Sauce[/B]: [LIST=1] [*]Combine drippings from the pork, cream, and peppercorns or capers [*]Heat it [*]Thicken the sauce with your preferred thickener [*]Season to taste with salt and pepper [/LIST] Remove the string or poultry needles from the tenderloin. Slice some of the pork in approximately 1 cm (~3/8 inch) slices and arrange on a platter or individual plates. 600 grams = 1.32 lbs 25 grams = 0.055 lbs = 1.76 Tblsps 5 decilitres = 2.11 cups 250 grams = 0.55 lbs 100 grams = 0.22 lbs 2 decilitres = 0.85 cups 200 deg C = 392 deg F 3 stars 1 reviews
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