Pork Tenderloin With Oyster Mushrooms And Parsley Recipes

PORK TENDERLOIN WITH OYSTER MUSHROOMS AND PARSLEY

Steps:

• Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
• 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.
• Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• 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.
• 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.
• 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.
• 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.

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.