Roasted Pork Tenderloin. Tuscan roasted pork tenderloin stuffed with asparagus and goat cheese, served with Portobello mushrooms and aux jus. Oven and sous-vide method.
Italian recipe. Secondi. Pork.
Ingredients include pork tenderloin, asparagus, goat cheese, Portobello mushrooms, aux jus, olive oil.
Techniques include roasting, stuffing, sous vide cooking, jus reduction.
Nutrition tags: high protein, artisan entree, Mediterranean cuisine, lean pork.
Dietary tags: pork, main course, contains dairy, gluten free adaptable.
Wine pairings: Chianti Classico, Pinot Noir, Rosso di Montalcino, Barbera.
Protein: pork. Cut: tenderloin. Station: Secondi Station.
Flavor profile: medium fat, medium acid, medium salt, high umami, low sweet, low bitter, high earthy, medium fresh, low spice, medium richness.
Wine logic: Elegant red wines complement the savory pork, earthy mushrooms, and tangy goat cheese while balancing the herbal freshness of asparagus.
Related terms: Tuscan pork recipe, stuffed pork tenderloin, Mediterranean pork dish, Italian pork entree, goat cheese pork, Portobello mushroom sauce.
Roasted Pork Tenderloin
Tuscan roasted pork tenderloin stuffed with asparagus and goat cheese, served with Portobello mushrooms and aux jus. Built for both classic oven execution and professional sous-vide production.
SecondiPork • TenderloinTier 2 • Sous-Vide Ready
Ingredients
Scaled base recipe for 2 servings. Adjust below for catering, special menus, or station production.
Base recipe = 2 servings.
1 pork tenderloin
1 jumbo asparagus spear
2 oz goat cheese
Salt and black pepper to taste
1 glass brandy
1 tbsp Dijon mustard
1 Portobello mushroom
4 oz demi-glace or aux jus
Method
Trim the pork tenderloin and create a tunnel or butterfly opening for the stuffing.
Blanch the asparagus briefly and prepare the goat cheese.
Stuff the pork with asparagus and goat cheese, then season with salt and black pepper.
Sear the pork until golden on all sides.
For the classic oven method, roast at 375°F / 190°C for about 15 minutes, or until the internal temperature reaches 145°F.
Rest before slicing and serve over baked or roasted Portobello mushrooms with demi-glace or aux jus.
Sous-Vide Professional Variant:
Vacuum-seal the stuffed pork tenderloin tightly and cook at 140°F / 60°C for 1½ hours. Shock chill for later service, or sear immediately for color before slicing and plating.
USDA Pork Safety Notice
Stage
Critical Limit
Action
Receiving
< 40°F
Reject if above temperature
Cooking
≥ 145°F + rest
Continue cooking until compliant
Holding
> 140°F
Reheat or discard
Chef’s Note: This pork tenderloin works beautifully for both plated service and controlled batch production. The goat cheese brings richness, the asparagus gives structure and freshness, and the Portobello adds an earthy base that balances the lean pork.
