- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion
- Garlic salt
- 1 1/2 lb mushrooms
- 1 clove garlic
- Salt and pepper
- 2- 1 1/4 lb pieces of Pork Tenderloin
- Salt and pepper
- Olive oil
- 4 tablespoons balsamic vinegar
- 4 tablespoons soy sauce
- 4 tablespoons butter
- Remaining mushrooms
- 1/4 cup flour
- 2 cups chicken broth
- Drippings from cooked tenderloins
This recipe is a huge smash! Stuffed pork tenderloin is that dish that makes you go “whoa” at first sight, and when combined with a rich sauce made from mushrooms and covered with balsamic vinegar, it only gets better! This dish has what it takes to make a great dinner – it is scrumptious, exotic, and incredibly flavorful.
This recipe might seem complicated at first glance, but it’s pretty simple and takes about an hour to make. It is also made from healthy ingredients, so if you’re looking to add more nutritious meals to your cookbooks, look no further!
- A 9×13 pan for roasting the meat and to the saute vegetables.
- Cut the pork tenderloins lengthwise down the middle to butterfly each tenderloin by making approximately a 2 inch incision, unfold the tenderloin like a book.
- Pat the meat dry with paper towels. Drizzle about 1-2 tablespoons of olive oil on the inside surface of the meat, sprinkle generously with salt and pepper. Set aside until ready to stuff tenderloins.
- In a large frying pan, saute onions in 2 tablespoons of butter and olive oil until soft over medium heat about 4 minutes.
- Add half of the sliced mushrooms to the onions in pan. Set rest of mushrooms aside for gravy.
- Increase heat in pan to medium high, continue stirring and cooking mushrooms until they are soft and add salt and pepper to taste.
- Cook until mushrooms start to turn golden, add chopped garlic cook for one additional minute. Remove mushrooms and onions from heat.
- Preheat oven to 450 degrees and place rack in middle of oven. Spread the cooked mushroom and onion mixture to the middle of the pork tenderloin and secure with toothpicks. Sprinkle outside of pork with a little salt or garlic salt.
- Pour soy sauce and balsamic vinegar down the seam over each stuffed tenderloin roast so the sauces will soak into the filling and center of the tenderloins.
- Bake for 15-18 minutes at 450 degrees. Set meat on counter for at least 15 minutes before cutting.
- Melt butter over medium heat in same pan used to cook onions and mushrooms. Add remaining sliced mushrooms, salt and pepper to taste, stir fry mushrooms until golden brown.
- Sprinkle mushrooms with flour, stirring while adding flour. Slowly add chicken broth to pan, stirring while adding broth.
- When mushroom gravy is thickened a bit, add the drippings from the roast this will give the gravy a rich, dark color. Stir until all juices are combined.