Packed with sautéed mushrooms and drizzled in an angelic sweet onion glaze, this tender roast from H-E-B Cooking Connections is practically bursting with flavor! Click here to watch Chef Elizabeth Hallier walk you through all the steps, and offer up you some great cooking tips as well!
Preheat oven to 400 degree. Heat half of grapeseed oil in a skillet. Add mushrooms and sauté for 6-7 minutes or until mushrooms start to turn golden brown. Reduce heat and add Adams rub & fresh garlic and sauté another 2-3 minutes. Remove mushrooms from skillet & set aside.
On a large cutting board slice whole pork tenderloin from one tip to the other, but not all the way through the meat to create a cavity in the middle. Fill the cavity with the sautéed mushrooms and tie tenderloin shut using kitchen twine. Oil and season the outside of the tenderloin with remaining Adams rub. Place tenderloin on a baking sheet and cook uncovered in the oven for approximately 25-30 minutes or until internal temperature reaches 130 degrees. Remove from oven, drizzle with Fig & Onion Jam and return to oven for 5 minutes just to warm sauce through. Allow tenderloin to rest loosely covered for 5-10 before cutting and serving.
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- 3 tablespoons Ottavio Reserve Grapeseed Oil, divided use
- 1 cup crimini (baby portabella) mushrooms, thinly sliced
- 1 tablespoon garlic, finely minced
- 1½ – 2lb whole Pork Tenderloin
- 2 teaspoons Adams Reserve Steak au Poivre Rub, divided use
- ¾ cup Green Valley Ranch Reserve Fig & Onion Jam