• Prep Time
    2 Mins
  • Cook Time
    0 Mins
  • Total Time
    2 Mins
  • The base number of servings for this recipe is 4
    OK

    Mushroom Stuffed Pork Tenderloin

    Braising meat in salsa is a popular way of cooking in Mexico. This delicious pork tenderloin is impressive due to the caramelized mushroom filling and spicy chipotle salsa. And though it's a special meal for guests, it's easy to make for family weeknight dinners.


    Ingredients
    For the Mushroom Filling
    1
    small onion, diced
    1/2
    pound
    chopped mushrooms
    2
    tablespoons
    chopped fresh epazote (or 1/2 teaspoon dried)
    1
    tablespoon
    vegetable oil
    For the Sauce
    4
    roma tomatoes, chopped
    1
    small onion, chopped
    2
    cloves
    garlic, chopped
    1-2
    chipotle chiles in adobo
    2
    tablespoons
    fresh epazote (or 1/2 teaspoon dried)
    1
    teaspoon
    kosher salt, or to taste
    For the Pork
    1 1/2
    pounds
    pork tenderloin
    1/2
    teaspoon
    kosher salt
    1/4
    teaspoon
    ground black pepper
    1
    teaspoon
    ancho chile powder
    1
    tablespoon
    vegetable oil
    Directions
    Make the filling: In large sauté pan heat 1 tablespoon oil. Cook onions over medium high heat for 2 minutes or until softened. Add mushrooms, epazote, and salt and sauté until mushrooms release their liquid and are browned and crispy, about 5 minutes. Remove to a plate and cool completely.
    Make the sauce: in blender container, combine tomatoes, onion, garlic, chipotle chiles, epazote, and kosher salt. Blend until completely smooth. Set aside.
    Make pork: Using a large knife, butterfly pork tenderloin. Cover with plastic wrap and pound with mallet until it’s just a bit over ¼” thick. Mound cooled sautéed mushroom mixture down the center and roll up down the long end, jelly-roll style. Secure seams with toothpicks.
    In same sauté pan, heat remaining oil. Brown pork tenderloin on all sides over medium high heat, about 5 minutes. Make sure it has a nice golden brown color. Pour sauce over tenderloin and turn heat down to simmer. Cover pan and cook for 25-30 minutes or until tenderloin is cooked through.
    To serve: remove tenderloin to cutting board, remove toothpicks, and let rest 5 minutes. Keep sauce warm. Slice tenderloin into 1” pieces and arrange on a platter. Spoon sauce all around tenderloin. Garnish with fresh epazote leaves.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Pork

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