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  • Hi everyone, its Natasha of Natashaskitchen.com and today we're making a juicy,

  • stuffed pork tenderloin. This recipe looks fancy but it's actually an easy

  • and inexpensive way to feed a crowd. Place a large oven-safe skillet or Dutch

  • oven over medium heat, add two tablespoons of olive oil, then two slices

  • of chopped bacon and cook until browned. Add 1/3 cup of finely chopped onion and

  • 6 ounces of thinly sliced mushrooms. Saute until the mushrooms and onions are

  • softened, then season with half a teaspoon of salt, 1/4 teaspoon of black

  • pepper, 1/4 cup of chopped parsley and one minced garlic clove. Cook another

  • minute, stirring constantly, then remove it to a plate. That's all there is to the

  • filling and it tastes and smells so good;

  • and there's no need to wash the skillet because you'll still use it to sear the

  • tenderloin. We're using a 1 and 1/2 pound pork tenderloin and the first thing you

  • want to do is to remove the silver skin. To do this, get your knife just under the

  • silver skin, tilt the knife up towards the silver skin and slice all the way

  • through. Repeat until most of the silver skin is gone. You have to remove it or it

  • will be chewy and tough when cooked. Now cut a deep slit all the way down the

  • center of your tenderloin, making sure not to cut all the way through. Open the

  • Tenderloin like a book, then cover with a sheet of plastic wrap and pound with the

  • flat side of a meat mallet until it's 1/2 inch thick

  • and if you don't have a meat mallet, there are other ways to flatten your

  • meat - some are better than others. Alright, that looks like it's about a half inch

  • thick and be careful not to tear all the way through your meat. Now spread your

  • mushroom mixture evenly over the surface of the tenderloin, leaving about a half

  • inch space at the borders. Roll up the Tenderloin tightly to completely enclose

  • the filling roll, starting with the long end or hotdog style and secure the ends

  • with six or seven toothpicks. Poke the toothpicks through in the same direction,

  • keeping in mind, you will be searing the tenderloin on a skillet and you'll need

  • a flat surface. You don't want those toothpicks poking in all different

  • directions. Now season the stuffed tenderloin all

  • over with one teaspoon of salt and a quarter teaspoon of black pepper. Now

  • heat that same pan over medium heat with two tablespoons of olive oil. Once the

  • oil is hot, place the tenderloin in the skillet - toothpicks side down and sear

  • for about two minutes per side or six to eight minutes total, then transfer the

  • skillet with the tenderloin to the oven and bake at 400˚F for

  • 18 to 20 minutes or until the thickest portion of your meat, not the filling,

  • reads 145 to 150˚F. Transfer it to a cutting board and let

  • it rest. Alright, it's been resting for 10 minutes and I am ready to eat this. It

  • smells so good and I'm getting hungry. It's lunch time,

  • but before you go any further, you make sure to take out those toothpicks

  • because it could be very unpleasant and it would be very difficult to slice, so

  • they should slide right out. All right and it's always a good idea when you put

  • toothpicks into something, to count how many you put in, so you take out the same

  • amount. We don't want that mystery.

  • All right and make sure you do not wash that pan because at the bottom of that

  • pan there are some amazing pan juices. And I glaze those over the top of my

  • tenderloin because it makes it look like it's caramelized and there's so much

  • flavor in there. Look at that, look at the color, look at this... mm-hmm. Look at that,

  • it's gorgeous. Kind of looks like it's glowing but enough talk, we're gonna do

  • the taste test. I want you guys to see what's inside, that's the best part. Okay

  • and cut them to about a half inch thickness. I always thought that was the

  • perfect serving size and this pork tenderloin will feed about six people.

  • And what I love about this, is it's totally easy to double the recipe to

  • feed a crowd and pork tenderloin is so inexpensive so it makes for a really

  • juicy and flavorful fancy looking inexpensive dinner. Okay, here we go and I

  • love to garnish this with a little bit of parsley and the glaze holds it on.

  • Just a nice pop of flavor and color because there's parsley inside. Okay, all

  • right now, moment of truth... okay grab the big juicy one right here.

  • this is flavor packed. I love that I can taste the bacon in there. Has a nice salty

  • bite to the filling and then I love mushrooms. This has my name written all

  • over it. Wow! That is a scrumptious filling, kind

  • of a nice surprise inside. It totally makes this look and tastes super fancy

  • but it's so inexpensive and easy to make, no marinating required. If you guys liked

  • this video, give us a great big thumbs up below. Make sure to subscribe to our

  • Channel and we'll see you next time. Hey before you go, if you are a meat lover

  • like myself, check out some of our all-time favorite protein pack recipes

  • right over here and right down there and click below to subscribe. And when you do,

  • make sure you click that little Bell icon and you'll get notifications every

  • time we post a new recipe. We'll see you next time.

Hi everyone, its Natasha of Natashaskitchen.com and today we're making a juicy,

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簡単マッシュルームベーコン詰めポークテンダーロイン - Natasha's Kitchen (Easy Mushroom Bacon Stuffed Pork Tenderloin - Natasha's Kitchen)

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    林宜悉 に公開 2021 年 01 月 14 日
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