Friday, January 14, 2011

Pork Tenderloin Stuffed with Mushrooms

First of all, in this video you won't only learn a recipe you will also learn a technique - the technique to stuff meat ! The roll aspect of stuffed meat looks elaborate (and it is) but not only that, it also tastes great because you bring a whole new flavor to the inside of the meat not only by stuffing it  but by seasoning the inside after you turn your tenderloin into a blanket (the blanket that will never heat up vegetarians ).
For this recipe I call for cremini mushroom  but you can use other type of mushroom as well if you'd like.
The little bit of bacon that goes on the stuffing really brings more flavor to the mushroom but, you can skip this if you think it is kind of crazy stuffing pork with pork =)

1lb pork tenderloin
3 slices of lean bacon (I always remove most part of the fat)
1/2 lb cremini mushroom
1/2 onion
2 garlic cloves
2 tbsp parsley
1 tbs garlic powder
1/2 lime
salt and pepper to taste
kitchen thread to tie (forgot how it's called)

Keep in mind pork tenderloin tend to get dry by the absence of fat so, don't bake it for longer than it actually need (but don't eat it raw please). The time in the oven depends a lot of the size of your tenderloin and the personality of your oven :)
Mine was baked for 40min even though I said 50min - I lied.


  1. Your videos always make me laugh. Nice looking dish and it didn't take too long to make. I am always a little worried about pork tenderloin, but now I'll try and cook with it again.

  2. Cunhadinha, deu água na boca!!! Linda a gravação tb. Beijos!

  3. Queridonaaa....amei as super produces nas fotos...ta tudo muito lindo...parabens!!!promote que um dia eu tent fazer alguma receita...ou entao vou pedir pro Iuri reproduzi las hahaha beijosssss

  4. Your blog is amazing! I have never seen anything like it. Very original and entertaining!
    My backward third-world country connection was really slow, but I have finally watched the whole video. You are very pretty!
    Thank you for visiting my site. :)

  5. Great recipe! This is certainly a great way to enjoy dinner, very well done. This blog looks great.

  6. This sounds fantastic and, thanks to your video, looks easier than I would've thought to prepare. Great photos, too. Do you have the exif info logged somewhere in case we're curious what camera settings you used?



  7. it kind of looks like a poop.

  8. haha. it is kind of true. but i guarantee it is not one !

  9. Great video and instructions. Nice photos. Easy to do dish too.

  10. This recipe is not for me, but I really enjoyed your video, you always make me smile...thanks

  11. Olá! Sou cunhada da Bruna e acho seu blog divino! Os vídeos, as fotos, as receitas, hummm! Hj fizemos o filé mignon suíno e ficou muito bom! Só que ele desmanchou um pouco quando cortamos... Será que deveria ter esfriado mais ou a peça era muito pequena? Tomara que um dia a gente se conheça, você parece ser tão maluca quanto a Bru!
    Um beijo!

  12. Oi cunhada da Bruna irma do Yuri (acredito eu =)
    Voce deixou ele descançar por tempo sulficiente? normalmente esse eh o motivo por ele se espatifar. Outra coisa, se a peça era muito pequena as paredes do rocambole se tornam muito finas e ai quebram. quando a peça for pequena o melhor a fazer eh diminuir na quantidade de recheio.
    Espero que tenha ficado gostoso.
    um beijao a todos

  13. Ficou sim, mto bom! Realmente não deixamos descansar muito, a fome não deixou, hehehe! E acertou, irmã do Iuri! Beijos e sucesso!

  14. I just found your blog through food gawker. I loved your video !! So cute! You are so cute and funny as well!! I will definitely bookmark you!!


  15. You make me laugh =D

    Parabéns pelo blog!

  16. You are funny and energetic along with your words which makes the videos great to watch along with the recipes. It takes a good host to bring out the recipes and to make people glued to what is done for the recipes. It is good. Well done on all your cooking videos. Great job.

  17. Your blog caught my eye. Thanks for sharing this information.

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