These savory stuffed tenderloins are relatively easy and make a beautiful and delicious impression on your guests.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°F. Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Spread open; set aside.

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  • For stuffing, in a large skillet cook pancetta in hot oil over medium heat until crisp. Using a slotted spoon, remove and drain pancetta on paper towels, reserving drippings in skillet. Add the 3 cups mushrooms, the shallots, and garlic to reserved drippings. Cook until mushrooms and shallots are tender, stirring occasionally. Cool slightly. In a large bowl combine 1 1/2 cups of the bread crumbs and the parsley. Add pancetta and mushroom mixture; toss gently to combine.

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  • Spoon stuffing down the center of the meat. Bring up sides of meat around stuffing, pressing to almost enclose stuffing. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Place roll, seam side up, on a rack in a shallow roasting pan.

  • In a medium bowl combine butter, cheese, and mustard. Spread evenly over top and sides of meat roll. Press the remaining 1 cup bread crumbs onto the top and sides of roll.

  • Roast, uncovered, 40 to 45 minutes for medium-rare (140°F). Remove from oven. Cover loosely with foil; let stand 10 minutes before slicing. (The temperature of the meat will rise 5°F while it stands.)

  • Remove string. Cut roll into 1/2-inch slices. Serve warm. If desired, serve with sauteed mushrooms.

Nutrition Facts

136 calories; 8 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 45 mg cholesterol; 153 mg sodium. 3 g carbohydrates; 0 g fiber; 0 g sugar; 14 g protein;

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