Mushroom-Stuffed Pork Rolls With Sweet Baby Corn

  • Difficulty: Basic
  • one hour
  • 2 servings

You probably never lack in basic ingredients like meat, cheese, and veggies in your kitchen. But sometimes special items make all the difference between a basic meal and a flavorful, surprising one. These mushroom-stuffed pork rolls are absolutely made by the chestnut paste and the sweet baby corn!

Ingredients Needed for Mushroom-Stuffed Pork Rolls With Sweet Baby Corn

3.5 ounces of mushroom, slices
2 tablespoons of vegetable oil
1 ½ tablespoons of chestnut paste
¼ cup grated parmesan
1 tablespoon fresh parsley, chopped
10 baby corns
1 teaspoon honey
½ teaspoon chili flakes
1 inch p chopped chives
8 ounces of pork tenderloin
¼ red bell pepper, sticks
¼ yellow bell pepper, sticks
0.25 green bell pepper, sticks
¼ cup barbecue sauce

How to Cook Mushroom-Stuffed Pork Rolls With Sweet Baby Corn

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Heat 1 tablespoon of vegetable oil in a skillet and start cooking the mushroom slices.
  3. Season them with salt and pepper.
  4. When the mushrooms start to soften, add the chestnut paste and mix.
  5. Add the grated parmesan and chopped parsley (keep 1 pinch of chopped parsley for later use) and mix. Cook for 1-2 more minutes, then set aside.
  6. Heat the remaining vegetable oil in other skillet.
  7. Throw the baby corn in the skillet and start frying it.
  8. Add honey and chili flakes, chopped chives and parsley. Cook for about 2-3 minutes, stirring often. Set aside.
  9. Lay the pork tenderloin on your cutting board. Butterfly and tenderize the meat, then cut it into 2 equal pieces.
  10. Season each piece of meat with salt and pepper.
  11. Add cooked mushrooms and bell pepper strips on half of each pork piece, then roll and wrap them in aluminum foil.
  12. Transfer the pork rolls to a baking tray and then to the oven. Roast for 45 minutes.
  13. When the time’s up, let the pork rolls rest for a few minutes, and then slice them.
  14. Serve the stuffed pork rolls with barbecue sauce and sweet baby corn.

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