Pork Tenderlion
Lakewinds offers local pork products. Ask the meat department to help you with your selection when shopping. Buy two 1 .5 pound pork tenderloins that are trimmed of excess fat. Cut a pocket down the side of each tenderloin about half way through the meat.
Paste for Tenderloin
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
2 tablespoons minced shallot
2 tablespoons Dijon mustard
2 tablespoons organic olive oil
2 cloves garlic minced
Combine in a bowl to make a paste and set aside.
Mushroom Stuffing
2 tablespoons butter divided
3 teaspoons organic olive oil
4 shallots minced
2 cloves garlic minced
3 teaspoons fresh chopped thyme
2 tablespoons fresh copped fresh rosemary
2 tablespoons dry white wine of your choice
Salt and pepper to taste
1 pound finely chopped crimini or baby portabella mushrooms
Mix stuffing ingredients together and fill the pocket in the tenderloin. Cover the tenderloin with the paste and refrigerate for 1–3 hours. Let rest at room temperature for one half hour before putting on grill or in oven. Roast uncovered at 325º F until internal temperature reaches 170º F for well done (approximately one hour) or put on grill, direct medium heat until internal temperature reaches 155º F for medium rare, approximately 35–40 minutes. Extra stuffing can be baked in a covered casserole dish at the same time as the meat and served warm.