Best 8 Mushroom Stuffed Pork Tenderloin With Celery Root Mashed Potatoes Recipes

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Everyone loves a classic pork tenderloin, and this recipe kicks it up a notch with the addition of mushrooms and celery root mashed potatoes. The juicy, tender pork is complemented perfectly by the earthy mushrooms, and the creamy mashed potatoes are the perfect accompaniment. This dish is sure to impress your friends and family, and it's easy to make, too. Read on to learn the steps and ingredients to make this flavorful and satisfying meal.

Here are our top 8 tried and tested recipes!

MUSHROOM-STUFFED PORK TENDERLOIN



Mushroom-Stuffed Pork Tenderloin image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil, plus more for brushing
4 slices bacon, chopped
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon breadcrumbs
1/2 cup chopped fresh parsley
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 teaspoon grated lemon zest

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  • Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  • Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  • Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  • Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams

GARLIC PORK TENDERLOIN WITH MUSHROOM GRAVY



Garlic Pork Tenderloin with Mushroom Gravy image

One of my family's favorites. If you aren't a garlic fan, pass on this one. A diet breaker, but worth it. Pork tenderloin are often sold 2 to a bag, so they are perfect for this dish. Serve extra gravy with mashed potatoes.

Provided by Karma Hunt

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

kosher salt to taste
ground black pepper to taste
2 (1 pound) pork tenderloins
¾ cup butter
6 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
1 tablespoon balsamic vinegar
1 (14 ounce) can chicken broth, or as needed
¼ cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
  • Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
  • Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
  • Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
  • Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 9.6 g, Cholesterol 128.1 mg, Fat 27 g, Fiber 2 g, Protein 26.1 g, SaturatedFat 15.8 g, Sodium 912.7 mg, Sugar 2.2 g

MUSHROOM-STUFFED PORK TENDERLOIN WITH CELERY ROOT MASHED POTATOES



Mushroom-Stuffed Pork Tenderloin with Celery Root Mashed Potatoes image

Provided by Buffalo Mountain Lodge

Categories     Milk/Cream     Mushroom     Onion     Pork     Roast     Sauté     Leek     Root Vegetable     Port     Winter     Bon Appétit     Canada

Yield Makes 4 servings

Number Of Ingredients 13

1 cup canned low-salt chicken broth
1 cup canned beef broth
1/2 cup ruby Port
2 teaspoons minced garlic
6 tablespoons (3/4 stick) butter
1/4 cup chopped shallots
8 ounces shiitake mushrooms, stemmed, finely chopped
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup whipping cream
2 1 1/4-pound pork tenderloins (from center or thick end), trimmed, each cut crosswise in half
2 1/2 tablespoons chopped fresh marjoram or 2 1/2 teaspoons dried
1 tablespoon olive oil
Celery Root Mashed Potatoes

Steps:

  • Preheat oven to 400°F. Combine both broths, Port and garlic in heavy small saucepan. Boil until sauce is reduced to 3/4 cup, about 20 minutes. Set aside.
  • Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and sauté until translucent, about 1 minute. Add mushrooms and leek and sauté until tender, about 6 minutes. Stir in cream. Cook mixture until vegetables are soft and most of cream is absorbed, about 5 minutes. Cool.
  • Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 1/2- to 3/4-inch-diameter hole. Transfer mushroom mixture to pastry bag fitted with large plain tip. Force mixture into center of each tenderloin, filling hole completely. Rub tenderloins with marjoram. Sprinkle with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add tenderloins to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast tenderloins until cooked through, about 8 minutes. Remove skillet from oven. Transfer tenderloins to platter; tent with foil to keep warm. Return skillet to stove. Whisk in sauce. Bring to boil, scraping up any browned bits. Remove from heat. Whisk in 4 tablespoons butter.
  • Cut tenderloins crosswise into slices. Spoon Celery Root Mashed Potatoes onto plates. Arrange tenderloin slices around mashed potatoes. Drizzle sauce over and serve.

MUSHROOM PORK TENDERLOIN



Mushroom Pork Tenderloin image

"This moist pork tenderloin in a savory gravy is the best you'll ever taste," promises Donna Hughes of Rochester, New Hampshire. Prepared with canned soups, it couldn't be easier to assemble.

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 6 servings.

Number Of Ingredients 5

2 pork tenderloins (1 pound each)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-1/2 ounces) condensed French onion soup, undiluted
Hot mashed potatoes, optional

Steps:

  • Place pork in a 3-qt. slow cooker. In a small bowl, combine soups; stir until smooth. Pour over pork. Cover and cook on low until the pork is tender, 4-5 hours. If desired, serve with mashed potatoes.

Nutrition Facts : Calories 269 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 951mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein.

MUSHROOM STUFFED PORK TENDERLOIN



Mushroom Stuffed Pork Tenderloin image

Comes from Food Network Magazine http://www.foodnetwork.com/recipes/food-network-kitchens/mushroom-stuffed-pork-tenderloin-recipe/index.html

Provided by dfrost83

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

5 tablespoons olive oil, extra-virgin
4 slices bacon, chopped
8 ounces cremini mushrooms, thin sliced
kosher salt & freshly ground black pepper
1 garlic clove
1 tablespoon breadcrumbs
1/2 cup fresh parsley, chopped
2 pork tenderloin, trimmed (2-2.5 lbs total)
1/2 teaspoon lemon zest, grated

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  • Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  • Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  • Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  • Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
  • Per Serving: Calories: 323; Fat: 17g (Saturated Fat: 3.5g); Protein: 39g; Carbohydrates: 3g; Sugar:1g; Fiber:1g; Cholesterol: 116mg; Sodium:301mg.

Nutrition Facts : Calories 346.2, Fat 19.8, SaturatedFat 4.4, Cholesterol 113, Sodium 154.7, Carbohydrate 3.9, Fiber 0.5, Sugar 0.8, Protein 36.8

CHEESY MASHED POTATO STUFFED MUSHROOMS



Cheesy Mashed Potato Stuffed Mushrooms image

These Cheesy Mashed Potato Stuffed Mushrooms are so elegant your guests will think you slaved over them. Your secret is safe with us.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 12

Number Of Ingredients 7

1 (14.1 ounce) package Idahoan® Buttery Golden Selects Mashed Potatoes
1 ½ cups shredded white Cheddar cheese
½ cup chives, chopped
1 cup chopped, cooked bacon or prepared bacon bits
6 tablespoons olive oil
4 tablespoons minced garlic
24 large mushrooms, or more depending on size

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare mashed potatoes according to package directions.
  • Add shredded cheese (reserve enough to top mushrooms), chives and bacon.
  • Remove stems from clean mushrooms and stuff caps with potato mixture.
  • Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
  • Sprinkle shredded cheddar over the top of the mushrooms.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 9.8 g, Cholesterol 25 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 6.5 g, Sodium 349.2 mg, Sugar 0.8 g

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  • Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  • Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

MUSHROOM-STUFFED PORK TENDERLOIN



Mushroom-Stuffed Pork Tenderloin image

Pork tenderloin is filled with a flavorful mushroom stuffing in this pretty entree from our home economists.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1 cup sauce).

Number Of Ingredients 15

1-1/2 cups water
1/2 ounce dried porcini mushrooms
1 pork tenderloin (1 pound)
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/4 pound bulk pork sausage
2-1/2 cups coarsely chopped fresh shiitake mushrooms, divided
1 small onion, chopped
2-1/2 cups soft bread crumbs
4 teaspoons minced fresh parsley, divided
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1 tablespoon butter
4 teaspoons all-purpose flour
3/4 cup chicken broth

Steps:

  • In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand for 30 minutes. , Meanwhile, make a lengthwise slit down the center of the pork to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside., Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage., Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into sausage mixture along with 3 tablespoons soaking liquid. Spoon stuffing down center of pork; bring long sides over stuffing to close. Tie at 2-in. intervals with kitchen string; secure ends with toothpicks. , Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining salt, pepper and parsley. Serve with pork.

Nutrition Facts :

Tips:

  • For the best results, use a meat thermometer to ensure that the pork tenderloin is cooked to an internal temperature of 145°F (63°C).
  • If you don't have a meat thermometer, cook the pork tenderloin for about 15-20 minutes per pound, or until it is no longer pink in the center.
  • Be careful not to overcook the pork tenderloin, as it can become dry and tough.
  • For the stuffing, you can use any type of mushrooms you like. Some good options include cremini, shiitake, or oyster mushrooms.
  • If you don't have any celery root, you can substitute it with another type of root vegetable, such as parsnips or carrots.
  • To make the mashed potatoes extra creamy, use a ricer to mash them.
  • For a more flavorful dish, you can add some herbs or spices to the mashed potatoes, such as garlic powder, onion powder, or rosemary.

Conclusion:

This mushroom-stuffed pork tenderloin with celery root mashed potatoes is a delicious and elegant dish that is perfect for a special occasion. The pork tenderloin is juicy and flavorful, and the stuffing is savory and aromatic. The celery root mashed potatoes are creamy and smooth, and they perfectly complement the pork and stuffing. This dish is sure to impress your guests!

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