Updated on 7 Feb 2022.
Link to my YouTube of preparation for this recipe: https://youtu.be/yYsbsaFkJs0
I didn't modify this recipe much--just a couple of method changes (not entirely intentional, I might add lol) and slight ingredient changes. Link to original recipe:
http://www.finecooking.com/recipe/mushroom-and-coppa-stuffed-pork-tenderloin
Ingredients:
10 oz. mushrooms, such as cremini, trimmed (I used regular white button)
2 T. unsalted butter
1 T. finely chopped fresh garlic
Kosher salt and coarse ground black pepper
2 T. fresh basil, chopped
1 pork tenderloin, trimmed (1 to 1 1/4 lb.)
3 oz. thinly sliced coppa (I used regular/not 'hot' variety)
3/4 c. finely shredded/grated Parmigiano-Reggiano
1/4 c. fresh breadcrumbs
2 T. olive oil, plus additional as needed
for the sauce--
1 tsp. minced shallot
1 tsp. minced fresh garlic
1/2 c. dry white wine (I used Chardonnay)
1 1/2 c. homemade chicken stock
1 1/2 T. unsalted butter
Kosher salt and coarse ground black pepper
1 T. fresh basil, chopped
Instructions:
1. Chop the mushrooms in a food processor until finely chopped and set aside (you could by hand, just would take a while).
2. Melt the butter in a medium skillet over medium heat. Add garlic and cook, stirring, about 30 sec.
3. Add mushrooms and season lightly with salt and pepper. Increase heat to medium-high and cook until the mushrooms are no longer giving off any liquid, stirring frequently (around 5-10 min.--think it took mine around 7).
4. Stir in the basil, transfer to a heat proof plate or bowl, and refrigerate for at least 15 min.
5. Meanwhile, butterfly the tenderloin lengthwise (be sure not to cut all the way through to opposite side!) Open the tenderloin like a book, cover with a sheet of plastic wrap, and pound to an even thickness of 1/4 to 1/2 in.
6. With the tenderloin cut side up, cover it using the coppa, overlapping pieces slightly as needed so that the whole surface is covered.
7. Spread the mushroom mixture over the coppa, leaving a 1/2 in. border all around.
8. Sprinkle evenly with the cheese.
9. Sprinkle evenly with breadcrumbs.
10. As best you can, starting from a long side, roll the tenderloin and tie with butcher string/kitchen twine around every 2 in. Lightly season outside with salt and pepper.
11. In a heavy-duty skillet (I used cast iron) large enough to hold the tenderloin, heat the olive oil over medium-high heat. Add tenderloin and brown well on all sides, around 7-10 min.
12. Lower heat to medium and cook, turning occasionally so that all sides cook evenly, until pork registers at least 130°F on an instant-read thermometer (around 15-17 min).
12. Transfer to a cutting board and leave juices in pan. Tent tenderloin loosely with foil and let rest while preparing the sauce.
13. For the sauce: pour off any excess fat from skillet, leaving just a little behind (around 1 T.). Return skillet to stove over medium heat and add shallot. Cook, stirring constantly, for 30 sec.
14. Add garlic and cook, stirring constantly, for 30 sec.
15. Deglaze pan with wine, scraping to remove browned bits from pan, until wine has nearly all evaporated (around 6-7 min.)
16. Add chicken stock and increase heat to medium-high. Cook, stirring frequently, until sauce has reduced by around 2/3 (around 8 to 10 min.)
17. Reduce heat to medium-low and add butter and basil, cooking and stirring until just combined.
18. Add tenderloin back to pan and turn to coat in sauce. Remove from heat and serve with sauce and desired side (I chose Rice-A-Roni Long Grain & Wild Rice). Enjoy!
I didn't modify this recipe much--just a couple of method changes (not entirely intentional, I might add lol) and slight ingredient changes. Link to original recipe:
http://www.finecooking.com/recipe/mushroom-and-coppa-stuffed-pork-tenderloin
Ingredients:
10 oz. mushrooms, such as cremini, trimmed (I used regular white button)
2 T. unsalted butter
1 T. finely chopped fresh garlic
Kosher salt and coarse ground black pepper
2 T. fresh basil, chopped
1 pork tenderloin, trimmed (1 to 1 1/4 lb.)
3 oz. thinly sliced coppa (I used regular/not 'hot' variety)
3/4 c. finely shredded/grated Parmigiano-Reggiano
1/4 c. fresh breadcrumbs
2 T. olive oil, plus additional as needed
for the sauce--
1 tsp. minced shallot
1 tsp. minced fresh garlic
1/2 c. dry white wine (I used Chardonnay)
1 1/2 c. homemade chicken stock
1 1/2 T. unsalted butter
Kosher salt and coarse ground black pepper
1 T. fresh basil, chopped
Instructions:
1. Chop the mushrooms in a food processor until finely chopped and set aside (you could by hand, just would take a while).
2. Melt the butter in a medium skillet over medium heat. Add garlic and cook, stirring, about 30 sec.
3. Add mushrooms and season lightly with salt and pepper. Increase heat to medium-high and cook until the mushrooms are no longer giving off any liquid, stirring frequently (around 5-10 min.--think it took mine around 7).
4. Stir in the basil, transfer to a heat proof plate or bowl, and refrigerate for at least 15 min.
5. Meanwhile, butterfly the tenderloin lengthwise (be sure not to cut all the way through to opposite side!) Open the tenderloin like a book, cover with a sheet of plastic wrap, and pound to an even thickness of 1/4 to 1/2 in.
6. With the tenderloin cut side up, cover it using the coppa, overlapping pieces slightly as needed so that the whole surface is covered.
7. Spread the mushroom mixture over the coppa, leaving a 1/2 in. border all around.
8. Sprinkle evenly with the cheese.
9. Sprinkle evenly with breadcrumbs.
10. As best you can, starting from a long side, roll the tenderloin and tie with butcher string/kitchen twine around every 2 in. Lightly season outside with salt and pepper.
11. In a heavy-duty skillet (I used cast iron) large enough to hold the tenderloin, heat the olive oil over medium-high heat. Add tenderloin and brown well on all sides, around 7-10 min.
12. Lower heat to medium and cook, turning occasionally so that all sides cook evenly, until pork registers at least 130°F on an instant-read thermometer (around 15-17 min).
12. Transfer to a cutting board and leave juices in pan. Tent tenderloin loosely with foil and let rest while preparing the sauce.
13. For the sauce: pour off any excess fat from skillet, leaving just a little behind (around 1 T.). Return skillet to stove over medium heat and add shallot. Cook, stirring constantly, for 30 sec.
14. Add garlic and cook, stirring constantly, for 30 sec.
15. Deglaze pan with wine, scraping to remove browned bits from pan, until wine has nearly all evaporated (around 6-7 min.)
16. Add chicken stock and increase heat to medium-high. Cook, stirring frequently, until sauce has reduced by around 2/3 (around 8 to 10 min.)
17. Reduce heat to medium-low and add butter and basil, cooking and stirring until just combined.
18. Add tenderloin back to pan and turn to coat in sauce. Remove from heat and serve with sauce and desired side (I chose Rice-A-Roni Long Grain & Wild Rice). Enjoy!
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