You know you’ve been to a Phillis Carey class when the title of the recipe is almost as long as the recipe itself. Well, not really, but she does get teased about her titles sometimes. She doesn’t want you to be at all confused about what’s in the dish, so she puts all the important stuff in the title.
I think pork tenderloin is one of the new “darlings” of the foodie and entertaining circuit. It’s lean – and sometimes almost tasteless if you don’t do something to it. But it’s versatile. In this recipe the pork is kind of sliced to open it up a little bit and then pounded out flatter, so it’s big enough to enclose a filling. You will have made a bacon and crimini mushroom filling which gets rolled up inside the pork. Because the pork is lean and not strong on flavor, you want the filling to be bold (in this case with bacon, mushrooms, both umami flavors).
Phillis made a really flavorful sauce with shallots, vermouth, chicken broth, Dijon mustard, fresh thyme and crème fraîche. It’s a fairly thin sauce (as you can see on the plate in the picture). You can cook it down some, if desired, to make it a bit thicker. You could add a tiny bit of flour to the shallots and butter if you want to have the sauce thicken up a bit. I might do that next time. It would be wonderful with rice or mashed potatoes – to soak up that great sauce.
What’s really nice is this makes a pretty presentation – you can’t quite see the filling in the photo as the shallot sauce is covering it up. So this would make a great company meal. I usually can feed 3 people from a Costco pork tenderloin. If it’s smaller (as in regular grocery store types) then you may only feed 2 or 2 1/2 people. This recipe uses 2 pork tenderloins and it feeds 6 people. Because of the filling and the sauce (and the other sides) you may be able to stretch it a little bit. All depends on how hungry your family or guests happen to be.
The rolled up and tied pork is browned briefly in a skillet, then it finishes in the oven for just 15-20 minutes. This isn’t a 30-minute meal – sorry! You can make the sauce while the pork is baking, though, so it’s not much more than a 30-minute prep and cooking time.
What’s GOOD: makes a really attractive company meal. If you’re into doing a filling for a weeknight family meal, it’s not all that hard or time consuming, and the pork cooks in no time flat (15-20 minutes in the oven plus browning time). It looks pretty and the mushroom and bacon filling is really, really good.
What’s NOT: only the time it takes to make the filling and the sauce. And fill and tie up the pork.
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Mushroom and Bacon Stuffed and Rolled Pork Tenderloin with Mustard, Thyme Creme Fraiche Sauce
Recipe By: Phillis Carey cooking class, 10/15
Serving Size: 6
PORK:
4 slices bacon — chopped
8 ounces crimini mushrooms — thinly sliced
Salt and freshly ground black pepper
1 clove garlic — finely chopped
1 tablespoon bread crumbs — plain, dry
6 tablespoons fresh parsley — chopped (divided use)
2 whole pork tenderloins — 1-1 1/4 pounds each
2 tablespoons extra virgin olive oil
SAUCE:
2 tablespoons unsalted butter
1/4 cup shallots — chopped
1/3 cup dry white wine — or vermouth
1 cup low sodium chicken broth
1/3 cup creme fraiche
2 tablespoons Dijon mustard
2 teaspoons fresh thyme — chopped
1. Cook bacon in a large nonstick skillet, until crisp, 8-10 minutes. Pour off all but 2 T. of bacon fat; add mushrooms, about 1/2 tsp salt and pepper to taste; cook until mushrooms are soft, about 4 minutes. Add garlic and cook one minute. Remove from heat and stir in breadcrumbs and all but 2 T. of the parsley. Let cool. (Can be made ahead.)
2. Trim pork of all fat and silverskin. With rounded side of pork down, make a long slit lengthwise down the center to open it up like a book. Do not cut all the way through. Lay a piece of plastic wrap and pound pork with a meat pounder (flat side) until the meat is about 3/8″ thick, starting from the middle and working outward. Spread the cooled mushroom mixture over the pork. Fold the narrower ends in about an inch or so, then starting with a long side, tightly roll up each tenderloin. Tie with kitchen twine in about 5 places to hold the roll together.
3. Preheat oven to 375°F. Heat olive oil in a large skillet over medium high heat. Add the pork and brown well on all sides, about 6-8 minutes total time. Remove pork to a parchment-lined baking sheet and roast in the oven for 15-20 minutes, or until internal meat temperature reaches 150°F. Remove pork to a carving board and let rest, tented with foil, for about 10 minutes. Remove strings and cut across (straight) in about 1-inch thick rounds.
4. While pork is roasting prepare the sauce. In the skillet used to brown the pork melt butter over medium heat. Add shallots and cook until tender, about 4 minutes. Add wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Add chicken broth and bring to a boil. Whisk together the creme fraiche, mustard and thyme in a small bowl. Add to the broth and bring to a simmer. Continue to simmer and reduce down until the sauce thickens and barely coats a spoon. Season to taste with salt and pepper. Spoon sauce over the pork slices and garnish with the reserved parsley. Note: if you prefer a sauce that is thicker, add about 2 teaspoons of flour to the shallot and butter mixture, cook it for about a minute over low heat, then continue with the recipe.
Per Serving: 267 Calories; 17g Fat (59.7% calories from fat); 21g Protein; 5g Carbohydrate; 1g Dietary Fiber; 75mg Cholesterol; 275mg Sodium.
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