Hi everyone, its Natasha of Natashaskitchen.com and today we're making a juicy, stuffed pork tenderloin. This recipe
looks fancy but it's actually an easy and inexpensive way to feed a crowd.
Place a large oven-safe skillet or Dutch oven over medium heat, add two
tablespoons of olive oil, then two slices of chopped bacon and cook until browned.
Add 1/3 cup of finely chopped onion and 6 ounces of thinly sliced mushrooms.
Saute until the mushrooms and onions are softened, then season with half a
teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 cup of chopped parsley and
one minced garlic clove. Cook another minute, stirring constantly, then remove
it to a plate. That's all there is to the filling and it tastes and smells so good; and there's no need to wash the skillet
because you'll still use it to sear the tenderloin. We're using a 1 and 1/2 pound
pork tenderloin and the first thing you want to do is to remove the silver skin.
To do this, get your knife just under the silver skin, tilt the knife up towards
the silver skin and slice all the way through. Repeat until most of the silver
skin is gone. You have to remove it or it will be chewy and tough when cooked. Now
cut a deep slit all the way down the center of your tenderloin, making sure
not to cut all the way through. Open the Tenderloin like a book, then cover with a
sheet of plastic wrap and pound with the flat side of a meat mallet until it's
1/2 inch thick and if you don't have a meat mallet,
there are other ways to flatten your meat - some are better than others. Alright,
that looks like it's about a half inch thick and be careful not to tear all the
way through your meat. Now spread your mushroom mixture evenly over the surface
of the tenderloin, leaving about a half inch space at the borders. Roll up the
Tenderloin tightly to completely enclose the filling roll, starting with the long
end or hotdog style and secure the ends with six or seven toothpicks. Poke the
toothpicks through in the same direction, keeping in mind, you will be searing the
tenderloin on a skillet and you'll need a flat surface. You don't want those
toothpicks poking in all different directions.
Now season the stuffed tenderloin all over with one teaspoon of salt and a
quarter teaspoon of black pepper. Now heat that same pan over medium heat with
two tablespoons of olive oil. Once the oil is hot, place the tenderloin in the
skillet - toothpicks side down and sear for about two minutes per side or six to
eight minutes total, then transfer the skillet with the tenderloin to the oven
and bake at 400˚F for 18 to 20 minutes or until the thickest
portion of your meat, not the filling, reads 145 to 150˚F.
Transfer it to a cutting board and let it rest. Alright, it's been resting for 10
minutes and I am ready to eat this. It smells so good
and I'm getting hungry. It's lunch time, but before you go any further, you make
sure to take out those toothpicks because it could be very unpleasant and
it would be very difficult to slice, so they should slide right out. All right
and it's always a good idea when you put toothpicks into something, to count how
many you put in, so you take out the same amount. We don't want that mystery. All right and make sure you do not wash
that pan because at the bottom of that pan there are some amazing pan juices.
And I glaze those over the top of my tenderloin because it makes it look like
it's caramelized and there's so much flavor in there. Look at that, look at the
color, look at this... mm-hmm. Look at that, it's gorgeous. Kind of looks like it's
glowing but enough talk, we're gonna do the taste test. I want you guys to see
what's inside, that's the best part. Okay and cut them to about a half inch
thickness. I always thought that was the perfect serving size and this pork
tenderloin will feed about six people. And what I love about this, is it's
totally easy to double the recipe to feed a crowd and pork tenderloin is so
inexpensive so it makes for a really juicy and flavorful fancy looking
inexpensive dinner. Okay, here we go and I love to garnish this with a little bit
of parsley and the glaze holds it on. Just a nice pop of flavor and color
because there's parsley inside. Okay, all right now, moment of truth... okay grab the
big juicy one right here. this is flavor packed. I love that I can
taste the bacon in there. Has a nice salty bite to the filling and then I love
mushrooms. This has my name written all over it.
Wow! That is a scrumptious filling, kind of a nice surprise inside. It totally
makes this look and tastes super fancy but it's so inexpensive and easy to make,
no marinating required. If you guys liked this video, give us a great big thumbs up
below. Make sure to subscribe to our Channel and we'll see you next time. Hey
before you go, if you are a meat lover like myself, check out some of our
all-time favorite protein pack recipes right over here and right down there and
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