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Nagano Pork Tenderloin Stuffed with Portobello Mushrooms and Walnuts

Nagano Pork Tenderloin Stuffed with Portobello Mushrooms and Walnuts

Main course | Easy | 1 hour
Main course
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 510
  • Lipides 18 g 28 %
    • Saturated fat  4 g
    • ++ Trans fat 0 g 20 %
  • Cholesterol 165 mg
  • Sodium  320 mg 13 %
  • Carbohydrate 14 g 5 %
    • Fibre  2 g 8 %
    • Sugars  5 g
  • Protein 67 g
    • Vitamin A 2 %
    • Vitamin C 10 %
    • Calcium 4 %
    • Iron 30 %
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Recipe details

Ingredients

Stuffing

Pork tenderloins

Sauce

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Directions

  1. Preheat the oven to 180°C (350°F).
  2. Use 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.
  3. Spread 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.
  4. Brown 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.
  5. Serve on a bed of orzo and half a grilled red pepper.

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