Smoked Gouda and Mushroom Stuffed Pork Tenderloin with Crispy Sage

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Finely chop the cremini mushrooms and mince the shallot and garlic.

   ~5 min
3. 3

   Grate the smoked Gouda cheese.

   ~2 min
4. 4

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced shallots and cook until softened, about 3 minutes. Add the minced garlic and chopped mushrooms and cook until the mushrooms have released their liquid and are browned, about 7-10 minutes.

   ~10 min
5. 5

   Remove the mushroom mixture from the skillet and transfer to a mixing bowl. Stir in the grated smoked Gouda cheese, salt, and pepper. Let cool slightly.

   ~5 min
6. 6

   Butterfly the pork tenderloin by making a lengthwise cut about two-thirds of the way through, then opening it like a book. Cover with plastic wrap and gently pound to an even thickness of about 1/2 inch. Remove plastic wrap.

   ~7 min
7. 7

   Spread the Gouda and mushroom mixture evenly over the butterflied pork tenderloin, leaving a small border around the edges. Roll up the tenderloin tightly, starting from one long side, to enclose the filling.

   ~3 min
8. 8

   Secure the rolled pork tenderloin with kitchen twine at intervals of about 1 inch.

   ~3 min
9. 9

   Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

   ~8 min
10. 10

    Transfer the seared pork tenderloin to a small saucepan or oven-safe dish. Insert a meat thermometer into the thickest part of the pork. Roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

    ~20 min
11. 11

    While the pork is roasting, gently fry the sage leaves in a separate small skillet with a splash of olive oil over medium heat until crispy, about 30-60 seconds. Remove and drain on paper towels.

    ~2 min
12. 12

    Remove the pork from the oven and let it rest for 10 minutes, tented with aluminum foil, before slicing.

    ~10 min
13. 13

    Slice the pork tenderloin into medallions, top with crispy sage leaves, and serve immediately.