Esta es una exhibición prevé de cómo se va ver la receta de 'Pork tenderloin with oyster mushrooms and parsley' imprimido.

Receta Pork tenderloin with oyster mushrooms and parsley
by Easy Cook - Laka kuharica

Pork tenderloin with oyster mushrooms and parsley

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

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Croacia Croatian
Tiempo para Cocinar: Raciónes: 4 servings

Va Bien Con: baked potatoes, a green salad

Ingredientes

  • 5 tbs olive oil (2+3), plus more for brushing
  • 4 slices bacon
  • 200 g oyster mushrooms, thinly sliced
  • Sea salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tbs breadcrumbs, homemade
  • 900 g pork tenderloin (2 tenderloins a 450 g), trimmed
  • ½ cup chopped fresh parsley
  • ½ tsp grated lemon zest

Direcciones

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.