Mustard Crusted Stuffed Pork Tenderloin Recipe

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Impress your guests with this centerpiece. This pork tenderloin is full of flavor both inside and out. Your kitchen will smell delicious as this cooks. Don't forget to serve the pan juices with it.
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Servings:
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Ingredients
  • 1 tablespoon butter
  • 1 cup fresh mushrooms, chopped
  • 1/4 cup onion , chopped
  • 4 garlic cloves , minced
  • 1 tablespoon lemon juice
  • 1/4 cup fresh rosemary , minced
  • 1/3 cup grated Romano cheese
  • 1 egg yolk
  • 3/4 teaspoon pepper
  • 1 teaspoon salt
  • 3 pounds pork tenderloin
  • 1/4 cup Dijon mustard
Directions
PREP
30 mins
COOK
45 mins
READY IN
1.25 hrs
  • For filling, in saute pan cook mushrooms and onion in butter over medium-low heat until tender, stirring frequently. Add garlic and cook 1 minute more. Remove from heat, stir in lemon juice, rosemary, egg yolk and cheese; set aside.
  • Butterfly the tenderloin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to roughly a 6x8-inch rectangle.
  • Spread filling evenly onto meat. Season with the salt and pepper. Roll up lengthwise; tie with kitchen string at 1 to 2 inch intervals to secure.
  • Rub Dijon mustard over the tenderloin. Place it in shallow pan and roast in a 350 degrees F. oven for 45 to 50 minutes or until internal temperature reaches 155 degrees F.
  • Remove from oven, let rest for 10 minutes. Remove string and slice to serve.
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MARINADE

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