I’ve been experimenting with my new steam oven, particularly the convection humid setting which seems to be my favourite way to put together a weeknight meal so far. The meat and potatoes or vegetables can be cooked in one shallow glass pan.

I like stuffing pork tenderloin so put together this combination for dinner. The inspiration was some left over pesto sauce and olive bruschetta.

Pork Tenderloin Stuffed with Mushroom Bruschetta

Ingredients

• 1 pork tenderloin (about 1–1.25 lb)
• 1/4 – 1/3 cup ricotta cheese
• 2 tablespoons olive bruschetta (drained so it’s not too wet)
• 3 large mushrooms, cut into small pieces roughly 1/4 inch
• 1 clove garlic, minced
• 1 tablespoon pesto sauce
• Salt & pepper
• Olive oil for the top
• Couple tablespoons of chicken broth

Instructions

Prepping and stuffing the pork tenderloin can be done ahead. Simply put the stuffed pork in a shallow glass pan (large enough to hold potatoes as well) and set in fridge. Remove 30  minutes before cooking.

1. Preheat steam oven on convection humid to 425°F
2. Fry mushrooms (season with salt & pepper) in a small amount of butter on low until softened and lightly browned to sweat out some of the water. Add garlic for last minute or so. Set aside.
3. Make a filling of the ricotta, olive bruschetta, cooked mushroom & garlic, pinch of salt.
4. Butterfly the pork tenderloin and pound to an even ½ thickness. Season lightly with salt and pepper.
5. Spread pesto sauce (drain some of the oil off) on the inside of the pork tenderloin.
6. Spread filling in a thin layer as well.
7. Roll up and tie with string (I’m not too fussy about how I roll it, as long as it closes and keeps the filling inside)
8. Add potatoes cut into roughly 1 inch chunks to one side of dish. Season with salt & pepper. (This size cooks in the same time as the pork tenderloin).
9. Drizzle potatoes and pork tenderloin with olive oil
10. Add just a small amount of chicken broth in the bottom of the pan – just enough to cover the bottom.
11. Cook in convection humid at 425°F until done – roughly 25-30 minutes depending on how big the tenderloin.
12. Remove tenderloin and set aside to rest. Roll potatoes in juices to season with more flavour.

Served with Mixed Greens, Pear and Goat Cheese Salad