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Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms

Sheet Pan Savory Brown Sugar Pork Tenderloin with Hasselback Potatoes and Stuffed Mushrooms
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5 from 11 reviews

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Ingredients

Pork

  • 1 22-ounce Hatfield Dry Rub Seasoned Savory Brown Sugar Pork Loin Filet

Parsley Herbed Hasselback Potatoes

  • 12 small Yukon gold potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoon melted butter, unsalted
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder

Artichoke & Spinach Grana Padano Stuffed Mushrooms

  • 12–15 small crimini mushrooms, stems removed and chopped small
  • 1/2 cup cream cheese, softened
  • 1/2 cup grana Padano cheese, shredded
  • 1/2 cup grated parmesan
  • 2 cups fresh spinach, chopped
  • 1 medium shallot, chopped small
  • 1 tablespoon olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 small artichokes hearts, drained and chopped

For a holiday gathering serve with:

  • Crostini bread slices
  • Fig jam (plain, orange and fig or balsamic fig)
  • Whipped ricotta (3/4 cup ricotta, 1/4 cup cream cheese, 1 teaspoon salt, 1/2 teaspoon thyme, 3/4 teaspoon black pepper)
  • Cherry tomatoes

Instructions

  1. Preheat the oven to 375F, rack in the middle. Line a half sheet pan with foil.
  2. Make the mushroom mixture. In a medium sauté pan over medium heat, add the oil. When the oil starts to shimmer add the shallot, chopped mushroom stems and salt. Sauté for 5-7 minutes or until soft and tender. Add in the spinach and stir. Cook for 3-4 minutes or until the spinach has wilted. Once wilted add in the chopped artichoke hearts, stir and remove from the heat to allow to cool slightly.
  3. In a bowl, add the cream cheese, grana Padano, parmesan, pepper, red pepper flakes and spinach mixture. Mix to combine; taste for seasoning. Cover and place in the fridge to chill for 15 minutes.
  4. To make the potatoes place each one on the counter with a cutting board next to it. Cut to about 1/4 inch from the base of the potato. When the knife hits the cutting board, stop. Conversely, you can lay the potatoes between wooden spoons flat on cutting board and starting from one end of the potato; make slits about 3-4mm apart. Be careful not to slice the potato all the way through. The potato will fan out a bit as it bakes.
  5. Place the potatoes in the middle (row of two) of the sheet pan. Drizzle the olive oil and kosher salt over top of the potatoes. Bake for 15 minutes. Remove the pan from the oven and place the Hatfield Dry Rub Seasoned Savory Brown Sugar Pork Loin Filet at one end of the pan. Bake for 35 minutes.
  6. While the pork and potatoes are cooking, stuff the mushrooms. Fill them with ~2 tablespoon of mixture depending on the size of your mushrooms. Do not over fill.
  7. When the 35 minutes are done, remove the pan from the oven; add the mushrooms to the empty part of the pan. Mix the melted butter, parsley and garlic powder for the potatoes and drizzle on top of the potatoes. Put the pan back in the oven and bake for 10-15 minutes.
  8. Test the pork temperature to read 145F. Remove from the oven, move the pork to a plate and loosely tent for 10 minutes before slicing. Line a plate with paper towels and place the mushrooms (carefully) on top of the paper plate to soak up any excess liquid.
  9. When ready to serve, slice the pork and serve with the potatoes and mushrooms.
  10. For a party or gathering, slice the pork and serve with toasted crostini slices, fig jam, whipped ricotta.

Find it online: https://www.thekitchenwhisperer.net/2017/11/22/sheet-pan-savory-brown-sugar-pork-tenderloin-with-hasselback-potatoes-and-stuffed-mushrooms/