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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425 degrees F; position the oven rack in the center of the oven. | 2. In a large skillet, cook pancetta slices, over medium heat, in batches, for 3 minutes, remove pancetta slices to a plate, and set aside. | 3. Heat 2 tablespoons oil in same skillet on medium. | 4. Season tenderloins with salt and pepper, then brown the outside, all over, in skillet about 6 to 8 minutes; remove to work surface to cool. | 5. Meanwhile, in the same skillet, cook chopped pancetta in remaining tablespoon of oil, stirring, until golden, about 5 minutes. | 6. Add butter and transfer chopped pancetta to a medium bowl. | 7. Add 1/4 cup water to skillet and continue to cook while scraping up any browned bits; add liquid to the bowl. | 8. To the bowl, add bread crumbs, parsley, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper; reserve skillet. | 9. Slice tenderloins, lengthwise, 3/4 of the way through, then open like a book, cut side up. | 10. Beginning in the center, slice each side on the diagonal 3/4 of the way through and open again like a book. You are trying to get a flat piece of meat that you can roll up. | 11. Spread half of the stuffing mixture in center, leaving a 1 inch border, roll tenderloins up over the stuffing mixture, arrange half the pancetta slices over the top in an overlapping pattern, and tie with kitchen string at 2 inch intervals; repeat with other tenderloin. | 12. Roast stuffed tenderloins until they register 120 degrees F with meat thermometer, about 25 minutes. | 13. Transfer to a cutting board and tent with foil. | 14. Pour the pan juices into the reserved skillet, add mushrooms, season with salt and pepper, and cook over medium high heat until browned, about 10 minutes. | 15. Stir in the port wine and cook an additional minute. | 16. To serve, slice roasts and spoon mushrooms and sauce on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pancetta	12	ounces	sliced	302.6	0.0	67.32	1.7
pancetta	6	ounces	chopped	302.6	0.0	67.32	1.7
extra virgin olive oil	3	tablespoons		302.6	0.0	67.32	1.7
beef tenderloin crosswise	6 1/2		boneless trimmed halved	302.6	0.0	67.32	1.7
salt black pepper			ground	302.6	0.0	67.32	1.7
butter	4	tablespoons		342.0	15.714	10.686	28.8
breadcrumb	2	cups		302.6	0.0	67.32	1.7
parsley	1 1/4	cups	chopped	27.0	4.7475	2.2275	0.5925
thyme	3	tablespoons		7.272	1.7604	0.4003	0.121
mushroom	1 1/2		sliced	-	-	-	-
port wine	1/3	cup		302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.