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🍽️ Tender Pork Tenderloin Stuffed with Mushrooms Served with Fried Asparagus

754 kcal · 30 min · 4 servings

Tender Pork Tenderloin Stuffed with Mushrooms Served with Fried Asparagus Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the pork tenderloins out of the fridge and let them reach room temperature.
  2. 2. Preheat the oven to 80 degrees Celsius (top and bottom heat).
  3. 3. Clean the mushrooms thoroughly and chop them finely.
  4. 4. Halve the shallots, peel them, and chop them finely as well.
  5. 5. Wash the thyme thoroughly, shake it dry, and pluck the leaves from the stems.
  6. 6. Heat a pan over medium heat.
  7. 7. Roast the pine nuts without fat for about 2 to 3 minutes.
  8. 8. Place the roasted pine nuts on a plate.
  9. 9. Heat 2 tablespoons of butter in the same pan over medium to high heat.
  10. 10. Sauté the shallots together with the mushrooms for about 2 to 3 minutes.
  11. 11. Add the thyme leaves and the pine nuts to the pan.
  12. 12. Season the mixture with salt and pepper.
  13. 13. Rinse the pork tenderloin thoroughly.
  14. 14. Dry the meat with a kitchen towel.
  15. 15. Pierce the pork tenderloin lengthwise with the handle of a ladle to create a pocket.
  16. 16. Stuff the mushroom mixture into the pocket.
  17. 17. Heat 1 tablespoon of oil in a pan over medium heat.
  18. 18. Sear the pork tenderloin on all sides for about 6 minutes.
  19. 19. Place the stuffed pork tenderloin on a baking sheet.
  20. 20. Insert the meat thermometer into the meat according to the instructions.
  21. 21. Cook the meat in the preheated oven until the thermometer reads 62 to 65 degrees Celsius.
  22. 22. This process takes about 2 hours.
  23. 23. Keep the oven door as closed as possible during the cooking time.
  24. 24. Do not clean the pan in which the meat was seared.
  25. 25. Heat the meat drippings in the pan over high heat.
  26. 26. Deglaze the meat with white wine and broth.
  27. 27. Bring the liquid to a boil.
  28. 28. Reduce the sauce for about 1 to 2 minutes.
  29. 29. Finish the sauce with cream.
  30. 30. Season the sauce with salt, pepper, and sugar.
  31. 31. Bring 4 liters of salted water to a boil in a large pot.
  32. 32. Cook the pappardelle pasta in it for about 8 to 9 minutes al dente.
  33. 33. Wash the asparagus thoroughly.
  34. 34. Peel the asparagus.
  35. 35. Cut off the woody ends.
  36. 36. Cut the asparagus stalks into pieces about 5 centimeters long.
  37. 37. Heat 2 tablespoons of butter in a pan.
  38. 38. Fry the asparagus, turning occasionally, for about 5 to 8 minutes.
  39. 39. Season the asparagus with salt and pepper.
  40. 40. Carefully remove the pork tenderloin from the oven.
  41. 41. Slice the meat.
  42. 42. Plate the meat together with the pasta, asparagus, and sauce.
  43. 43. Enjoy your meal!
  44. 44. Note: For low-temperature cooking, an additional device for checking the oven temperature is required in addition to the meat thermometer.
  45. 45. If the oven temperature is too low, the meat will not cook properly.
  46. 46. Therefore, adjust the oven according to the thermometer reading.
  47. 47. If the required devices are missing, the pork tenderloin can also be prepared in the oven in a conventional manner.
  48. 48. For this, cook the fillet pieces in a baking dish in the oven after searing.

Nutrition per serving