Saturday, May 21, 2011

Mushroom Stuffed Pork Tenderloin with Mashed Garlic Potatoes & Roasted Asparagus

I finally managed to get this video edited and uploaded! I'm going to write out the recipe for you here as well and instructions, just in case! I hope you guys all enjoy this recipe!

Mushroom Stuffed Pork Tenderloin - 

1 cup mushrooms, sliced (I used mini bellas)
Olive oil
1/3 cup balsamic vinegar
Salt and pepper
Parmesan cheese
Pork tenderloin

In a medium saucepan heat a tbsp or so olive oil and a tbsp butter on medium-high heat until bubbling.
Add mushrooms and coat well in oil and let brown.
Season them with salt and pepper if you like. 
Once browned, add balsamic vinegar and reduce heat.
Let simmer on medium until only small about of vinegar is left.
Meanwhile, butterfly or split the meat in half, whichever you prefer.
Season with salt, pepper and parmesan cheese.
Spoon mushroom mixture in the split tenderloin and roll together.
Place the cut end down on baking sheet.
Bake at 370F for 35-45 minutes.
Let meat rest for 10 minutes or so then slice meat.

Roasted Asparagus -

Bunch of Asparagus
Olive oil 
Balsamic vinegar
Salt and pepper

Preheat oven at 400F.
Wash and peel ends of asparagus. (You don't have to peel ends of skinny stalks!)
Pat asparagus dry and place on baking sheet.
Drizzle with olive oil and balsamic and coat well using your hands.
Sprinkle with salt and pepper.
Bake for ten minutes.

Garlic Potatoes -

4 potatoes
2 cloves of garlic
garlic butter or garlic cream cheese

Peel and cut potatoes in small pieces.
Rinse well and put in a medium pot.
Cut garlic cloves into quarters and add to potatoes.
Add water, cover and boil until potatoes are soft.
Drain potatoes, add milk and garlic butter or cream cheese and mash until smooth.

 Watch it here! ^

I really enjoyed sharing this video with you guys and I hope you like it as well! I love sharing yummy comfort food meals with you all and hope you enjoy!

Until next time, 


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