Mushroom-Crusted Pork Tenderloin
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Directions
Item No.
370234
Ingredients
- 1 packet Urban Accents Air Fryer Spicy Italian Stuffed Mushrooms seasoning
- 1 pound baby bella mushrooms, cleaned
- ½ cup panko bread crumbs
- ½ cup mozzarella or fontina cheese, shredded
- 5 tablespoons olive oil, divided
- 1 pork tenderloin, trimmed of all silverskin and sinew
- ¼ cup white wine
- 1 cup cream
- Fresh parsley leaves, picked
- Fresh thyme leaves, picked
- Salt and pepper to taste
Directions
- Prepare stuffing as directed but do not stuff mushrooms.
- Season whole pork tenderloin with kosher salt. In a large pan, sear the whole tenderloin over high heat until the outside is browned. Remove from heat and allow to cool for at least ten minutes.
- Slice medallions 1 – 2 inches thick, the pork should not be fully cooked at this point.
- Place the medallions on a sheet tray with a cut side facing up. Pile mushroom stuffing on top of each medallion and roast at 425°F for about 8 minutes, or until pork is cooked to your liking.
- While the pork is in the oven, slice the remaining mushrooms and sauté on medium-high heat in the same pan you used to sear the pork. Once the mushrooms are cooked, deglaze with a splash of white wine then add cream and bring to a simmer. Reduce to sauce consistency and add salt and pepper to taste. Pour mushroom cream sauce down on a plate then place the mushroom-crusted pork tenderloin on the plate. Garnish with some fresh parsley and thyme.
