Pancetta And Mushroom Stuffed Pork Tenderloin

Name: Pancetta And Mushroom Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stuffing; 1 tablespoon olive oil; 3 ounces sliced pancetta cut into a fine dice; 2 cups diced mushrooms (your choice); 1 large clove garlic, crushed; 1 cup fresh bread crumbs; 1/2 cup chopped flat leaf parsley; 10 fresh basil leaves sliced thin; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup Marsala wine; Putting it together; 1 pork tenderloin, about 1 1/2 pounds, butterflied lengthwise and then pounded with a meat mallet to form a rectangle about 6 by 12 inches.; 1/2 teaspoon porcini powder; 1/2 teaspoon ground fennel seed; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Olive oil for rubbing the roast.; The previously made stuffing

Servings: persons

For the stuffing
1 tablespoon olive oil
3 ounces sliced pancetta cut into a fine dice
2 cups diced mushrooms (your choice)
1 large clove garlic, crushed
1 cup fresh bread crumbs
1/2 cup chopped flat leaf parsley
10 fresh basil leaves sliced thin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup Marsala wine
Putting it together
1 pork tenderloin, about 1 1/2 pounds, butterflied lengthwise and then pounded with a meat mallet to form a rectangle about 6 by 12 inches.
1/2 teaspoon porcini powder
1/2 teaspoon ground fennel seed
1/2 teaspoon salt
1/2 teaspoon black pepper
Olive oil for rubbing the roast.
The previously made stuffing

1
In a large saute pan, cook the pancetta in the olive oil until almost crisp. Add the mushrooms and garlic and continue to cook until the mushrooms brown a bit.
2
Stir in the bread crumbs, parsley, basil, salt and pepper until all is combined. Moisten with the Marsala and set aside while you prep the tenderloin.
3
Spread the stuffing mixture lengthwise down the center of the butterflied tenderloin and then roll the roast and tie with butcher string to secure.
4
Rub the entire roll with olive oil and then combine the porcini powder, ground fennel, salt and pepper and rub that over the roast.
5
In a large non stick saute pan, sear the roast on all sides until well browned.
6
Roast in a preheated 350F oven in an open roaster for 40 to 45 minutes. Let rest about 10 minutes before removing the string and slicing.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the stuffing, 1 tablespoon olive oil, 3 ounces sliced pancetta cut into a fine dice, 2 cups diced mushrooms (your choice), and more.

Yes, Pancetta And Mushroom Stuffed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!