I love to entertain……..love it! I enjoy being the host during the holiday seasons or simply inviting over some friends or family for dinner through the week. It’s great that I can have so many people to share what I’m passionate about, tasty food. Like most people who cook for their friends and family, it makes me happy to see them fill their plates and ask for more! Lucky for me, I have an amazing assistant in the kitchen, my husband. Although he’s not one for cooking, he’s great at helping with preparing what I need to make a meal and acting as my sous chef. He’s also a very good dish washer….love you Ryan! Needless to say, I’m always thinking of new dishes that are worthy for entertaining. The recipe featured here is a coppa, mushroom, and parmesan stuffed pork tenderloin, and believe me it will leave everyone wanting more.
I’ve mentioned before how I’ve taken a lot of my cooking inspiration from Fine Cooking Magazine, as it’s chalked full of great recipes. For Christmas, my mother in law always renews an annual subscription for me, and every month I look forward to receiving my new issue. When I first saw this recipe, I knew I had to try it, and I did with a few changes. A stuffed meat is always more interesting, as it adds more flavour and it presents well. This coppa, mushroom, and parmesan stuffed pork tenderloin was no different so I knew I had to share it!
I highly recommend giving this delicious recipe a try next time you are looking to entertain. Your guests will thank you will be raving about your skills in the kitchen. Or perhaps if you have some extra time on a weeknight and want to make something special for your family. Try this dish with our cauliflower and leek casserole and a salad. Enjoy!
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- FOR THE PORK:
- 10 oz. white and cremini mushrooms, trimmed (about 3 cups)
- 2 Tbs. unsalted butter
- 1 Tbs. finely chopped garlic
- Kosher salt and freshly ground black pepper
- 2 Tbs. chopped fresh basil
- 1 pork tenderloin (1 to 1-1/4 lb.)
- 3 oz. thinly sliced sweet coppa
- 1 oz. Parmigiano-Reggiano, grated (about 1 cup)
- ¼ cup fresh breadcrumbs
- 2 Tbs. olive oil; more as needed
- FOR THE SAUCE
- 2 cups sliced white and cremini mushrooms
- 1 tsp. minced shallot
- 1 tsp. minced garlic
- ½ cup dry white wine
- 1-1/2 cups chicken stock
- 1-1/2 Tbs. unsalted butter
- Kosher salt and freshly ground black pepper
- Finely chop 10 oz of the mushrooms, and set aside.
- Heat the butter in a medium skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms, and season lightly with salt and pepper. Increase the heat to medium-high and cook, stirring, until the mushrooms are no longer giving off any liquid, 5 to 10 minutes. Stir in the basil, and transfer to a plate.
- Butterfly the tenderloin by making a lengthwise cut down the center of the tenderloin, but being sure not to cut through to the opposite side. Open the tenderloin, cover with a sheet of plastic wrap, and pound with a meat pounder to an even thickness between ¼ inch.
- Flip the tenderloin over so it’s cut side up (keep the tenderloin on the plastic wrap). Cover the pork with the coppa, overlapping the slices sightly (you may not need all of it, depends how big your tenderloin is). Spread the mushrooms mixture over the coppa, leaving a ½-inch border. Sprinkle the cheese, then the breadcrumbs evenly over the mushrooms. Starting on the long side, roll the meat up tightly around the stuffing; for easy rolling, use the plastic wrap to help roll the meat up. Tie the roast with kitchen twine, and season lightly all over with salt and pepper.
- In a heavy-duty cast iron skillet large enough to hold the tenderloin, heat the oil over medium-high heat. Brown the tenderloin well on all sides, 7 to 10 minutes. Lower the heat to medium, and cook, seam side down to start and then turning the pork occasionally, until the pork registers 130°F to 135°F on an instant-read thermometer, another 15 to 17 minutes. Transfer to a cutting board, leaving any juices in the pan, cover loosely with foil, and let rest.
- Now make the sauce. Leaving all the fat and drippings in the pan add the remaining 2 cups of sliced mushrooms along with the shallot on medium heat. Stirring often about 5 minutes until mushrooms are soft. Remove mushroom from the pan and place in a bowl.
- Again leaving and brown bits in the pan Pour off any excess fat from the skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, stirring and scraping the brown bits from the bottom of the pan, until the wine has almost completely evaporated, 6 to 7 minutes. Add the chicken stock, increase the heat to medium-high, and cook, stirring frequently, until the sauce reduces slightly, 8 to 10 minutes. Lower the heat to low, stir in the butter, and season to taste with salt and pepper. Remove from heat and add mushrooms back to the sauce.
- Slice the pork tenderloin and serve with sauce and add additional basil for garnish. Enjoy!