Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients for pork tenderloin roll with mushrooms and cheese.
Pork tenderloin can be replaced with loin or beef tenderloin.
You can take either sliced or hard cheese, or combine a couple of types of cheese. I don’t recommend taking cheeses like feta or mozzarella, they don’t go here.
Cover the board on which you will beat the meat with cling film.
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Step 2
Thinly cut the hymen from the tenderloin, cut lengthwise, not reaching 1 cm from the bottom, and open it.
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Step 3
Cover with film and beat with the flat side of a hammer.
I beat off one edge especially thinly, which will later be the bottom “seam”.
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Step 4
Remove the film, salt, pepper and sprinkle the meat with garlic powder.
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Step 5
Cut the onion into thin feathers and mushrooms into small pieces.
Rinse the mushrooms, of course. The film-skirts of my mushrooms stick quite tightly to the cap, so I don’t remove them. And in general, this is pure aesthetics. If you want, you can remove them, but if not, then no, they are absolutely edible.
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Step 6
Fry the onion in vegetable oil, add sugar after about 3 minutes, and soy sauce after another 2 minutes.
You will get a light caramelization with an Asian flavor.
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Step 7
Select the onion and wipe the pan with a napkin. Add one spoon of vegetable oil and fry the mushrooms.
Fry over high heat until the mushrooms reduce in volume. 2 times exactly.
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Step 8
Return the onions to the mushrooms, stir and the filling is ready.
You can pepper it. Since soy sauce is quite salty, I don’t add salt to the mushrooms.
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Step 9
Grate the cheese.
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Step 10
Place mushrooms in a thin layer on 2/3 of the surface, leaving the thin edge uncovered.
If there are mushrooms on the edge, then there will simply be no normal adhesion and, when finished, this very edge will move away and unfold.
If you want a cold appetizer, then in this step it is very good to sprinkle the entire surface with about 1 tsp. fine gelatin. After the roll has cooled in the refrigerator, the gelatin will lock in all the juices and the mushroom filling will hold together well when sliced.
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Step 11
Sprinkle the mushrooms evenly with cheese.
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Step 12
Roll the roll very tightly, using cling film to help.
Turn on the oven to heat up to 180 degrees.
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Step 13
Roll the pork tenderloin into a baking sleeve and tie with kitchen thread.
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Step 14
Bake the pork tenderloin roll with mushrooms in an oven preheated to 180 degrees for 35 minutes, placing the roll in the pan, seam side down. Add 100 grams of water to the mold.
Water is needed to prevent the bottom of the roll from drying out.
35 minutes is enough for me. Sometimes I turn it off after half an hour and let the roll sit in the oven for another 5-10 minutes.
If you have a probe, check the temperature. 70 degrees in the middle of the roll means it's ready.
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Step 15
Let cool and place in the refrigerator to stabilize.
I always cut off as much roll as I plan to use and then I remove the film threads.
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Step 16
Pork tenderloin roll with mushrooms and cheese is ready.
Can be served with sauce. I talked about our favorite sauce for meat (and not only) in this recipe 👉🏻 Fried zucchini with garlic and mayonnaise sauce
Bon appetit!
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