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Home Gevulde varkenshaas met paddenstoelen en rode wijnsaus

Christmas Main course Festive Meat Winter

Christmas calls for a dish that feels special without keeping you in the kitchen all day. This stuffed pork tenderloin is exactly that. The filling of mushrooms, thyme and garlic gives the meat a deep, savory flavor, and the red wine sauce finishes it perfectly. Serve it up and enjoy.

x_ckl_recipe_markerStuffed pork tenderloin with mushrooms and red wine sauce Juicy pork tenderloin stuffed with a savory mushroom mix, served with a rich red wine sauce. This is the Christmas dish that keeps everyone at the table. How to make stuffed pork tenderloin with mushrooms and red wine sauce? Main course French-inspired 4 people 25 min 25 min 10 min 60 min

Preheat the oven to 180°C.
Chop the mushrooms finely and fry them over medium-high heat in a splash of oil until all the moisture has evaporated. Add the garlic, thyme, salt and pepper and cook for another 2 minutes. Let cool.
Carefully slice the pork tenderloin lengthwise without cutting all the way through, so you can open it like a book. Gently flatten it with a meat mallet.
Spread the mushroom filling evenly over the inside of the tenderloin. Roll it up tightly and tie it with kitchen twine at regular intervals.
Season the outside of the loin generously with salt and pepper. Heat a splash of oil in an ovenproof pan and sear the pork tenderloin all over until golden brown on high heat, about 3 minutes per side.
Place the pan in the oven and cook the pork tenderloin for about 20 to 25 minutes, until an internal temperature of 63°C. Then let the meat rest for at least 10 minutes under aluminum foil.
Make the sauce while the meat rests. Deglaze the pan with the red wine and scrape up the browned bits. Add the beef stock and the sprig of rosemary and simmer over medium-high heat until reduced by half. Stir in a knob of cold butter at the end for gloss and to bind the sauce. Remove the rosemary.
Remove the kitchen twine, slice the pork tenderloin into nice portions and serve with the red wine sauce spooned over. Lovely with potato gratin and roasted winter vegetables.

Christmas Main course Festive Meat Winter 2 pork tenderloins (about 400 g each) 300 g mixed mushrooms (for example chestnut, shiitake or portobello) 3 cloves garlic, finely chopped 1 tsp fresh thyme leaves Salt and freshly ground pepper Sunflower oil or neutral oil, for searing 200 ml red wine (full-bodied, such as Merlot or Côtes du Rhône) 200 ml beef stock 1 sprig fresh rosemary 30 g cold butter, in cubes Ovenproof pan or roasting pan Meat mallet Sharp knife Chopping board Kitchen twine Meat thermometer Aluminum foil Meat Tenderizer meat-tenderizer Meat Thermometer meat-thermometer Butchers Twine butchers-twine Casserole casserole Cosy & Trendy Meat thermometer stainless steel Cosy & Trendy ["Thermometer"] Cosy & Trendy Cutting Board Gabon M - Bamboo - 34 x 30 cm Cosy & Trendy ["Cutting board "] Villeroy & Boch Steak knife set Oscar - 6-piece Villeroy & Boch ["Steakmes"] Stuffed rib-eye roast with red wine jus and roasted garlic potatoes foodies-gevulde-rib-eye-roast-met-rode-wijnjus-en-geroosterde-knoflookaardappelen Gevulde kalkoenborst met kastanje-cranberryvulling foodies-gevulde-kalkoenborst-met-kastanje-cranberryvulling Ossobuco with gremolata and saffron risotto foodies-ossobuco-met-gremolata-en-saffraan-risotto Classic Sauerbraten with red wine sauce foodies-klassieke-sauerbraten-met-rode-wijnsaus

Recipe

Stuffed pork tenderloin with mushrooms and red wine sauce

Juicy pork tenderloin stuffed with a savory mushroom mix, served with a rich red wine sauce. This is the Christmas dish that keeps everyone at the table.

Course	Main course
Kitchen	French-inspired
Servings	4 people

Preparation time

Preparation time	25 min
Time in oven	25 min
Stiffen up min.	10 min
Total	60 min

Equipment

Ovenproof pan or roasting pan
Meat mallet
Sharp knife
Chopping board
Kitchen twine
Meat thermometer
Aluminum foil

Ingredients

2 pork tenderloins (about 400 g each)
300 g mixed mushrooms (for example chestnut, shiitake or portobello)
3 cloves garlic, finely chopped
1 tsp fresh thyme leaves
Salt and freshly ground pepper
Sunflower oil or neutral oil, for searing
200 ml red wine (full-bodied, such as Merlot or Côtes du Rhône)
200 ml beef stock
1 sprig fresh rosemary
30 g cold butter, in cubes

How to make stuffed pork tenderloin with mushrooms and red wine sauce?

Preheat the oven to 180°C.
Chop the mushrooms finely and fry them over medium-high heat in a splash of oil until all the moisture has evaporated. Add the garlic, thyme, salt and pepper and cook for another 2 minutes. Let cool.
Carefully slice the pork tenderloin lengthwise without cutting all the way through, so you can open it like a book. Gently flatten it with a meat mallet.
Spread the mushroom filling evenly over the inside of the tenderloin. Roll it up tightly and tie it with kitchen twine at regular intervals.
Season the outside of the loin generously with salt and pepper. Heat a splash of oil in an ovenproof pan and sear the pork tenderloin all over until golden brown on high heat, about 3 minutes per side.
Place the pan in the oven and cook the pork tenderloin for about 20 to 25 minutes, until an internal temperature of 63°C. Then let the meat rest for at least 10 minutes under aluminum foil.
Make the sauce while the meat rests. Deglaze the pan with the red wine and scrape up the browned bits. Add the beef stock and the sprig of rosemary and simmer over medium-high heat until reduced by half. Stir in a knob of cold butter at the end for gloss and to bind the sauce. Remove the rosemary.
Remove the kitchen twine, slice the pork tenderloin into nice portions and serve with the red wine sauce spooned over. Lovely with potato gratin and roasted winter vegetables.

Cooking mode Prevents your screen from going to sleep

A good ovenproof pan makes this recipe much easier. You sear the meat and slide the pan straight into the oven, without extra dishes. That way you also keep the browned bits for your sauce together. Quality you get back at every Christmas dinner.

Use a meat thermometer for the best result. That way you’re sure the pork tenderloin is perfectly cooked inside, juicy and tender. No guessing, no disappointments at the table. Exactly what you want on Christmas Eve.

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