Ultimate Serving Recipe Trois Cochon Pork Tenderloin Delicious

Simple cooking ultimate Trois Cochon Pork Tenderloin easy, tasty, practical.

12 ingredients, 10 steps, cooking Trois Cochon Pork Tenderloin

Good Afternoon my mother, now you can present recipe Trois Cochon Pork Tenderloin with 12 ingredients and 10 steps. Next this is how to prepare, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 10 stages of easy cooking Trois Cochon Pork Tenderloin.

Ingredients for Trois Cochon Pork Tenderloin

1. It’s 1-1 1/2 lb : Pork tenderloin.
2. It’s 1/4 lb : Italian sausage.
3. Prepare 1/4 cup : Panko breadcrumbs.
4. You need 2 Tbsp : butter - divided.
5. You need 1/4 cup : chopped onion.
6. Prepare 5 oz : bag Baby spinach.
7. Prepare 1 Tbsp : cream cheese.
8. It’s 1/4 cup : Parmesan cheese.
9. Prepare 1 cup : chopped Portobello mushrooms -.
10. It’s 1/4 tsp : dried thyme.
11. You need to taste : Salt and Pepper.
12. Prepare 6-8 strips : Bacon.

If all raw materials Trois Cochon Pork Tenderloin it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Stages Cooking Trois Cochon Pork Tenderloin

1. Start by preparing your stuffing ingredients. They need to be cooled to room temperature before stuffing in tenderloin
   
2. In saute pan over medium heat, brown Italian sausage. Add Panko breadcrumbs and continue to cook until breadcrumbs are golden brown. Set aside so they can cool.
   
3. Add 1 Tbsp butter to pan over medium heat. Add onions and cook until soft. Add spinach and cook until fully wilted. Salt and pepper to taste. Squeeze out excess liquid. Mix in cream cheese and parmesan cheese and set aside to cool.
   
4. Clean and chop mushrooms. Melt 1Tbsp butter in pan over medium heat. Add mushrooms and thyme. Cook until mushrooms are browned. Salt and pepper to taste. Set aside to cool.
   
5. Prepare tenderloin by trimming excess fat, cut 3/4 through lengthwise. Place between plastic wrap and flatten with meat mallet.
   
6. Layer stuffing ingredients in the following order: Sausage mixture, Spinach mixture then mushrooms. Leave about an inch around the edges so stuffing won't spill out while rolling.
   
7. Roll tenderloin lengthwise as tightly as possible. Use the plastic wrap to help with this process. Once rolled, wrap tightly with plastic wrap and refrigerate about 15 minutes. Refrigerating will help it hold together while wrapping with bacon.
   
8. Wrap with bacon. Starting at one end wrap tightly, adding new slice at end of previous slice. Add generous sprinkle of black pepper. Again, wrap tightly in plastic wrap and refrigerate 15 minutes.
   
9. Preheat oven to 375 F. Remove plastic wrap and place in oven proof dish. Cover with foil and bake 20-30 minutes. Remove foil and bake an additional 5-10 minutes until bacon is crisp and internal temperature is 140°-145° F.
   
10. Let rest 10 minutes before slicing and serving. Enjoy!
    
11. Finish and Enjoy.

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