Wednesday, July 18, 2012

♥ stuffed pork tenderloin ♥

what you'll need:
♥ porcini mushrooms, cut into thick slices
♥ 4 cloves garlic, thinly sliced
♥ 2 tablespoons extra0virgin olive oil, divided
♥ 2 1/4 teaspoons freshly ground pepper, divided
♥ 2 teaspoons fresh sage, chopped, divided
♥ 2 teaspoons fresh thyme, chopped, divided
♥ 1 1/2 teaspoons kosher salt, divided
♥ 2 pork tenderloins, trimmed

what you'll do:
1. preheat oven to 220 degrees Celsius

2. toss mushrooms, garlic, 1 tbls oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme and 1/2 teaspoon salt in a large bowl. transfer to a roasting pan and roast in the oven for 5 minutes. stir and continue roasting until the mushrooms are soft and fragrant - 5 to 10 minutes more. set aside and cool.

3. butterfly the tenderloins, lay one tenderloin on a large cutting board. holding the knife blade flat, parallel to the board, make a lengthwise cut through the centre of the meat, stopping short of the opposite edge so that the flaps remain attached. open up the flaps as you would open a book. cover with plastic wrap. with a meat pounder, rolling pin or heavy pan, pound the meat to even thickness. butterfly and pound the remaining tenderloin.

4. divide the mushroom mixture between the tenderloins, spreading evenly and leaving about 1.5cm border all round. starting with the long side, roll up each tenderloin to enclose the filling, then tie the roasts at 1.5cm intervals with kitchen string. combine the remaining 2 teaspoons pepper, 1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt in a small bowl. rub the mixture all over the tenderloins.

5. heat the remaining 1 tablespoon oil in a large, heavy, ovenproof skillet over medium heat. add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned - 3 to 5 minutes total.

6. transfer the pan to the oven and roast, checking often, until the internal temperature reaches about 220 degrees, 15 to 20 minutes. transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. remove the string, cut the pork into 2 cm thick slices. serve with tomato salsa. nom nom!