You may realize from looking at this site that we like mushrooms. A lot.
If you don’t like mushrooms as much as we do, all of these recipes aren’t ruined. Think creatively about what else could go into a stuffed pork tenderloin and use this recipe as a basis for your next steps.
Or, just go ahead and admit it. Mushroom stuffed pork tenderloin is delicious.
1 mini pork tenderloin (.8 lb) $1.87
1 clove garlic $0.10
1 tablespoon olive oil $0.10
4 ounces small button mushrooms $0.75
5 fresh basil leaves $free (from your herb garden!)
Salt and pepper, to taste $free (ish)
1/4 cup finely chopped leeks $0.12
1 tablespoon butter $0.05
1 ounce of herb goat cheese crumbles $0.75
Total Cost: $3.64
Preheat the oven to 400 degrees.
Lay the pork tenderloin out in front of you, and think about what you need to do. This pork tenderloin needs to be cut so that you can roll it back up with the stuffing in it. We recommend the rolling method of cutting the tenderloin – while our words can get some things across – it would be much safer for you to watch this youtube video (NOT the 2frugalfoodies!)*
After cutting the tenderloin, slice the mushrooms into thin slices and place on a skillet over medium low heat with the butter, leeks, and the garlic. Let this simmer until the mushrooms are soft and giving off liquid, but before they are completely out of juice (about 10 minutes.) Take the mushrooms off of the heat and let them cool for about 5 minutes.
Lay the basil leaves out over the pork and sprinkle the cheese evenly over the basil leaves. Using a slotted spoon, place the mushroom mixture over the basil and cheese. Carefully and slowly, roll up the pork tenderloin and tie it off with butcher’s string like we have in the picture above.
Cook in the 400 degree oven for about 20-25 minutes. (We like our pork medium, so we take it out at about 135 degrees internal temperature). Let it rest for about 10 minutes before slicing it and plating it to let the juices settle and make it easier to slice. ENJOY!
*The youtube video is showing you how to stuff a regular center loin of pork, but you get the basic idea.