Easiest Way to Cook Perfect Stuffed pork tenderloin with Parmesan crust

Stuffed pork tenderloin with Parmesan crust. Parsley and Parmesan Crusted Pork Tenderloin Parsley and Parmesan Crusted Pork Tenderloin. Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside. Spread mustard mixture over the pork.

Stuffed pork tenderloin with Parmesan crust Stuffed Pork Tenderloin with a Walnut-Parmesan Crust. Using a chef's knife, press each medallion to flatten a bit. Dredge meat in mixture of flour, salt, pepper, garlic powder, and onion powder. You can cook Stuffed pork tenderloin with Parmesan crust using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Stuffed pork tenderloin with Parmesan crust

  1. You need 1 of pork tenderloin (about 1 1/2 lbs).
  2. It’s 10 oz of or so of white mushrooms, finely chopped.
  3. It’s of Medium shallot, finely chopped.
  4. It’s A few of sprigs of fresh thyme.
  5. Prepare 1 cup of or so of wilted spinach.
  6. Prepare of Lemon juice.
  7. It’s 1 cup of or so of plain breadcrumbs.
  8. Prepare 1/4 cup of grated Parmesan cheese.
  9. It’s 1 tbs of Italian spices.
  10. You need of Olive oil.
  11. Prepare of Butter.
  12. It’s to taste of Salt and pepper,.

Made the Parmesan crusted pork chops, with a couple of changes. Panko bread crumbs, and broiled tomato caprise on top of each. (Fresh mozzarella, large tomato slice and fresh basil, a touch more Parmesan on top. So far, it's going surprisingly well, and we've both lost a few pounds over the last couple of weeks. The tangy acidity of the dijon mustard mixed with the crunch from the parmesan and herb crust makes for the perfect bite.

Stuffed pork tenderloin with Parmesan crust instructions

  1. Preheat the oven to 425F/220C..
  2. Butterfly the tenderloin and pound it flat (use a meat hammer, rolling pin, your forehead, whatever works for you). Season with salt and pepper, then set aside..
  3. Saute the mushrooms and shallots in butter along with the fresh thyme and season with salt and pepper. Cook on low until the mushrooms and shallots are soft, dark, and flavorful, about 20 minutes. You could do a proper duxelles but I can't be bothered..
  4. While sauteeing the mushrooms and shallots, wilt the spinach or defrost it if it's frozen and give it a good squeeze of lemon juice to brighten it up (though don't get any pits in there or someone might lose a tooth)..
  5. Remove the thyme sprigs and then spoon the mushroom mixture evenly into the center of the pork, along with the spinach. Using butcher's string, tie the pork shut, with ties about an inch or so apart (I use toothpicks and my girlfriend to help with this)..
  6. In a bowl, mix together the breadcrumbs, Parmesan, and Italian spices. Then, moisten the crumbs with the olive oil and spread the mixture all over the pork..
  7. Put your beautifully stuffed and artfully tied tenderloin in a suitable tray, bung in the preheated oven, and cook uncovered for 35 minutes or more (until a meat thermometer should read 165F/75C or no pink when cut). Be careful not to overcook or it will go dry..
  8. Let it rest for 10 minutes, then slice and enjoy. And remember to cut off the twine..

Since the protein:fat ratio is a little high, serve these bad boys with your favorite fatty side. Combine breadcrumbs, parsley, parmesan, lemon zest, garlic and oil in a medium bowl. Season with salt and black pepper. Season to taste with salt and pepper. Sprinkle pork with salt and pepper.