Panetta Stuffed Pork Tenderloin
Homemade Stuffed Pork Tenderloin! So Tender and tasty for a cool Fall or Winter Night!
Servings: 6
Ingredients
- 2 Pork Tenderloins
- 16 Oz Diced Mushrooms
- 1 Large Vidalia Onion
- 12 Oz Diced Pancetta
- Breadcrumbs
- Parmagiano Cheese
- Flat leaf (Italian) Parsley
- 2 tbs Olive Oil
- Salt and pepper to taste
Instructions
- Preheat Oven to 400'
- Dice mushrooms and onion
- Heat sautee pan over medium heat and add 2 tbs Olive oil
- Add mushrooms and onions. Sautee on medium heat until soft and tender. I like to get them very soft and see the onions brown a little. Add a pinch of Kosher Salt and Fresh Cracked Black pepper while cooking.
- Turn off the heat and stir in the reamining ingredients. Let Cool.
- Slice the tenderloins length wise from end to end to create a pocket (butterfly) for the stuffing leaving about 1/2 inch uncut on each end.
- In a roasting pan fill the pockets with the stuffing and tie the tenderloins in three places to help hold the stuffing in place.
- Roast at 400° for 35 minutes or until the internal temperature is 145°. Try not to overcook your pork because such a lean meat can become dry if overdone.
- Let rest 5 minutes before serving
Notes
