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Mushroom & Provolone Stuffed Pork Tenderloin with Roasted Brussels Sprouts

Indulge in culinary elegance with Mushroom & Provolone Stuffed Pork Tenderloin paired with Roasted Brussels Sprouts. A dish filled with rich flavors and a touch of decadence. Discover the joy of savoring each bite.

Cooking time 45 min
Preparation time Prep 25 min
Total time Serves 8

Ingredients

  • 1.5 lb. Pork Loin (with silver skin removed)
  • 6 oz. white mushrooms, sliced
  • 4 slices provolone cheese
  • 3 tsp. butter, sliced
  • 1 tsp. salt
  • 1 tsp. pepper
  • Breading
  • 2 cups breadcrumbs
  • ¼ cup all purpose seasoning
  • 1 tbsp. dried basil
  • 1 tbsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. black pepper
  • 1 tsp. salt
  • Egg Mixture
  • 3 eggs
  • 1 tbsp. all purpose seasoning
  • ¼ cup grated Parmesan
  • Roasted Brussels Sprouts
  • 1 lb. Brussels sprouts, cleaned and trimmed
  • 1 tsp. lemon zest
  • ½ small onion, chopped
  • 2 tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. pepper

Ingredients

  • 1.5 lb. Pork Loin (with silver skin removed)
  • 6 oz. white mushrooms, sliced
  • 4 slices provolone cheese
  • 3 tsp. butter, sliced
  • 1 tsp. salt
  • 1 tsp. pepper
  • Breading
  • 2 cups breadcrumbs
  • ¼ cup all purpose seasoning
  • 1 tbsp. dried basil
  • 1 tbsp. dried oregano
  • 1 tsp. dried thyme
  • 1 tsp. black pepper
  • 1 tsp. salt
  • Egg Mixture
  • 3 eggs
  • 1 tbsp. all purpose seasoning
  • ¼ cup grated Parmesan
  • Roasted Brussels Sprouts
  • 1 lb. Brussels sprouts, cleaned and trimmed
  • 1 tsp. lemon zest
  • ½ small onion, chopped
  • 2 tbsp. olive oil
  • ½ tsp. salt
  • ½ tsp. pepper

Directions

  1. Preheat your oven to 350 degrees F.

  2. Butterfly your pork loin: To do this, place it on a clean flat surface. Using a sharp knife, cut down the center of the loin lengthwise. Do not cut all the way through the meat, stop at least ½ inch from the bottom.

  3. Open loin like a book and flatten with a meat mallet.

  4. Now, let’s double-butterfly: Make another cut similar to the one in Step 1. But this time, cut lengthwise starting from the center along the left and right flaps.

  5. This  allows you to make the pork loin thinner and it will roll easier.

  6. Now with the pork loin open, place heavy duty plastic wrap over the top.

  7. Use the meat mallet to flatten the loin to 1/2-inch thickness.

  8. To one medium-sized pan, add breadcrumbs, all purpose seasoning, basil, thyme, oregano, salt and pepper. Mix and set aside.

  9. To a second pan, add eggs, all purpose seasoning, and Parmesan. Then mix and set aside.

  10. Next dip both sides of the pork loin into the egg mixture, making sure to cover both sides completely.

  11. Now place the loin into the breading mixture, being sure to pat it in. Make sure both sides are completely covered in the breading. Place on a clean flat surface.

  12. With pork loin completely covered in egg and bread mixture, laying on a flat surface; it’s now time to add the filling.

  13. First, place the provolone cheese on top of the pork loin, covering as much surface area as possible. Then place the mushrooms on top of the provolone.

  14. Lastly, roll up the pork loin similar to if you were rolling a cinnamon roll.

  15. Place on a baking sheet.

  16. Add butter slices across the top of the pork loin.

  17. Bake for 45 minutes until pork is cooked through and reaches an internal temperate between 145—160 degrees F. Allow a three-minute rest. Slice and serve. Enjoy!

  18. Preheat oven to 400 degrees.

  19. Cut Brussels sprouts in half and add them to a medium bowl.

  20. To the bowl, add onion, olive oil, salt and pepper and combine.

  21. Place Brussels sprouts on a baking sheet and bake for 40 minutes. Remove from the oven and sprinkle with lemon zest and a little more salt (if needed). Enjoy!

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