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Savoury Mushroom stuffed Pork Tenderloin

 
One serving costs about $1.65

$1.65 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:77%

Spoonacular Score: 77%

 

Savoury Mushroom stuffed Pork Tenderloin might be just the main course you are searching for. This dairy free recipe serves 8 and costs $1.41 per serving. One serving contains 269 calories, 28g of protein, and 9g of fat. A mixture of dijon mustard, pepper and onion, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Try Stuffed Pork Tenderloin with Shiitake Mushroom Sauce, Prosciutto-Stuffed Pork Tenderloin with Mushroom Sauce, and Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan for similar recipes.

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is La Celian Elite Malbec. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.

La Celia Elite Malbec

Complex aromas where the red and juicy fruit stands out, with elegant floral contribution and fresh herbs.The aging in oak has achieved in this wine an exquisite combination prevailing the fruit. In mouth there is an austere entrance and great length. In the mouth, the tannins are soft and silky. Ideal to drink with goat cheese board, contains roasted vaccine, humita, roasted vegetables, pears in Malbec reduction. 

» Get this wine on Wine.com

Ingredients

Servings:
4 tsps
4 tsps dijon mustard
dijon mustard
8 oz
8 oz fresh mushrooms
fresh mushrooms
0.25 cup
0.25 cup red diced onion and pepper mix
red diced onion and pepper mix
some
some bell pepper
bell pepper
2 lb
2 lb pork tenderloin
pork tenderloin
1 tsp
1 tsp dried sage leaves
dried sage leaves
some
some salt
salt
2 Tbsps
2 Tbsps vegetable oil
vegetable oil
1 cup
1 cup fresh whole wheat bread crumbs
fresh whole wheat bread crumbs
4 tsps dijon mustard
4 tsps
dijon mustard
8 oz fresh mushrooms
8 oz
fresh mushrooms
0.25 cup red diced onion and pepper mix
0.25 cup
red diced onion and pepper mix
some bell pepper
some
bell pepper
2 lb pork tenderloin
2 lb
pork tenderloin
1 tsp dried sage leaves
1 tsp
dried sage leaves
some salt
some
salt
2 Tbsps vegetable oil
2 Tbsps
vegetable oil
1 cup fresh whole wheat bread crumbs
1 cup
fresh whole wheat bread crumbs

Equipment

kitchen thermometer
kitchen thermometer
baking pan
baking pan
skewers
skewers
aluminum foil
aluminum foil
oven
oven
kitchen thermometer
kitchen thermometer
baking pan
baking pan
skewers
skewers
aluminum foil
aluminum foil
oven
oven


Instructions

  1. In medium skillet heat oil over medium high heat; saut mushrooms, red pepper, and onion, saut 3-4 minutes or until moisture is released from mushrooms and evaporated. Add savory, sage, salt and pepper, saut 1 minute; remove from heat and stir in mustard and breadcrumbs.
  2. Cut tenderloins almost in half lengthwise so it opens like a book; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1(2.5 cm) border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string. In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes.
  3. If skillet handles are not oven proof cover with foil or transfer pork to baking pan and place in 400F (200C) oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155F (75C). Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates. Drizzle with pan juices.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.64
Ingredient
4 teaspoons dijon mustard
8 ounces fresh mushrooms
¼ cups red diced onion and pepper mix
some bell pepper
2 pounds pork tenderloin
1 teaspoon dried sage leaves
2 tablespoons vegetable oil
1 cup fresh whole wheat bread crumbs
Price
$0.20
$1.26
$0.30
$2.99
$7.06
$0.21
$0.11
$1.04
$13.16

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
242k Calories
26g Protein
8g Total Fat
17g Carbs
36% Health Score
Limit These
Calories
242k
12%

Fat
8g
13%

  Saturated Fat
4g
26%

Carbohydrates
17g
6%

  Sugar
4g
5%

Cholesterol
73mg
25%

Sodium
361mg
16%

Get Enough Of These
Protein
26g
53%

Vitamin C
99mg
120%

Vitamin B1
1mg
80%

Vitamin B6
1mg
56%

Vitamin A
2712IU
54%

Selenium
37µg
54%

Copper
0.97mg
49%

Vitamin B3
9mg
47%

Vitamin B2
0.57mg
33%

Phosphorus
326mg
33%

Potassium
713mg
20%

Zinc
2mg
17%

Vitamin B5
1mg
16%

Iron
2mg
15%

Fiber
3g
14%

Magnesium
45mg
11%

Vitamin E
1mg
10%

Folate
41µg
10%

Vitamin B12
0.6µg
10%

Manganese
0.17mg
8%

Vitamin K
4µg
4%

Vitamin D
0.4µg
3%

Calcium
17mg
2%

covered percent of daily need

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