Nagano Pork Tenderloin Stuffed with Portobello Mushrooms and Walnuts
Prep Time
Cooking Mode
125 mL (½ cup) cup sliced portobello mushrooms
125 mL (½ cup) cup crushed walnuts
60 mL (¼ cup) cup chopped fresh parsley
125 mL (½ cup) cup fresh bread crumbs
2 egg whites
To taste salt and pepper
2 Nagano pork tenderloins
30 mL (2 tbsp.) tbsp. flour
5 mL (1 tsp.) tsp olive oil
60 mL (¼ cup) cup white wine
15 mL (1 tbsp.) tbsp. balsamic vinegar
15 mL (1 tbsp.) tbsp. brown sugar
60 mL (¼ cup) cup whole-grain mustard
125 mL (½ cup) cup sliced portobello mushrooms
125 mL (½ cup) cup crushed walnuts
60 mL (¼ cup) cup chopped fresh parsley
125 mL (½ cup) cup fresh bread crumbs
2 egg whites
To taste salt and pepper
2 Nagano pork tenderloins
30 mL (2 tbsp.) tbsp. flour
5 mL (1 tsp.) tsp olive oil
60 mL (¼ cup) cup white wine
15 mL (1 tbsp.) tbsp. balsamic vinegar
15 mL (1 tbsp.) tbsp. brown sugar
60 mL (¼ cup) cup whole-grain mustard
Directions
1Preheat the oven to 180°C (350°F).
2Use a sharp knife to slit each tenderloin lengthwise three quarters through. In a small bowl, mix together the mushrooms, nuts, parsley, bread crumbs, egg whites, and salt and pepper to taste.
3Spread the stuffing along the centre of each tenderloin. Close meat and tie with string. Lightly coat tenderloins with flour. Heat oil in a skillet over medium-high heat.
4Brown tenderloins about one minute per side and then transfer to a baking dish. Set aside. Deglaze the skillet with white wine; add all the sauce ingredients, and reduce for about 5 minutes. Brush sauce onto tenderloins; cover with foil and bake for about 45 minutes.
5Serve on a bed of orzo and half a grilled red pepper.
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