Let’s talk husbands for a minute. I know most women probably complain about their husbands because they don’t do enough or whatever. But I’d like to actually do the opposite here. Ladies, don’t hate me but let me start by telling you how much I appreciate my husband. I don’t want to sound cheesy but I actually think my husband completes me. I could not imagine life without him. He does so much for me, I can’t even begin to tell you. But it’s not the big things he does, it’s all the little things, like washing dishes, or bringing you a glass of water, or sweeping the floors, making a cup of tea, or making dinner. It’s surprising me with little things when I don’t expect to be surprised. Ladies I’m sure you can all find something in your husbands that you can appreciate.
Now enough about that, I actually only brought it up because even now as I sit here and write this post, my husband is cleaning up in the kitchen.
Anyway let’s talk about today’s recipe. We love our pork here, and I love pork tenderloins, because it’s a lean piece of meat and it’s so versatile. You’ll find a couple pork tenderloin recipes here on my blog, but here’s another simple recipe of stuffed pork tenderloin. Really, the stuffing could have been anything, but I just used mushrooms, because that’s what I had in the fridge, but you could use spinach, peppers, whatever veggies you have. My stuffing is quite simple, onions and mushrooms. Simple but flavorful and you end up with a moist and delicious piece of meat.
- 1 pork tenderloin (about a lb)
- 1 cup chopped mushrooms
- 1 medium onion, chopped
- 2 tbsp olive oil
- ½ tsp dry oregano
- ½ tsp dry rosemary
- salt and pepper to taste
- Preheat oven to 400 F degrees.
- Heat 1 tbsp of the olive oil in skillet. Add chopped onion and saute until onion is translucent. Add chopped mushrooms and continue cooking for another 3 to 5 minutes. Season with salt and pepper and stir in oregano and rosemary. Set aside.
- Butterfly the pork loin, basically cut the pork down the center, without completely cutting through, so when you open the two halves they resemble a butterfly. Use your meat mallet to flatten it a bit.
- Take the mushroom mixture and spread it down the center of the pork loin and bring the 2 sides up. Use butcher strings to tie around the roll at 1 inch intervals.
- Season the stuffed pork with salt and pepper and in a large skillet heat the other tbsp of olive oil. Sear the pork loin on all sides. Move the pork loin in a large oven proof pan.
- Roast uncovered for about 30 minutes or until done to your preference.
- Remove from the oven and wrap it with foil and let it sit for 15 minutes before slicing.