Pork tenderloin with oyster mushrooms and parsley Recipe

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Juicy pork fillet stuffed with oyster mushrooms, seasoned with plenty of parsley and just a hint of lemon zest.

Prep time:
Cook time:
Servings: 4 servings
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Ingredients

Cost per serving $5.56 view details

Directions

1.
Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
2.
Add the mushrooms, ½ teaspoon salt, and pepper to taste. Cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat.
3.
Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
4.
Make a 2.5 cm deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat. Cover the pork with plastic wrap and pound with the flat side of a meat mallet until about 1 cm thick.
5.
Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks.
6.
Place the pork rolls on a cooking tray covered with parchment paper (or a silicone sheet), brush with olive oil and season with salt and pepper. Bake in the oven at 180°C for about 30 - 40 minutes. Transfer to a cutting board and leave to rest for 10 minutes.
7.
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 313g
Recipe makes 4 servings
Calories 544  
Calories from Fat 312 57%
Total Fat 34.91g 44%
Saturated Fat 8.21g 33%
Trans Fat 0.04g  
Cholesterol 159mg 53%
Sodium 380mg 16%
Potassium 1146mg 33%
Total Carbs 4.99g 1%
Dietary Fiber 1.4g 5%
Sugars 0.68g 0%
Protein 50.1g 80%
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