Mushroom-Stuffed Pork Tenderloin

Name: Mushroom-Stuffed Pork Tenderloin
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters soft bread crumbs; 113 grams bulk pork sausage; 1 Tbsp butter; 177 milliliters chicken broth; 14 grams dried porcini mushrooms; 4 teaspoons all-purpose flour; 4 teaspoons minced fresh parsley, divided; 1 teaspoons minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed; 1 teaspoons minced fresh sage or 1/4 teaspoon rubbed sage; 473 milliliters coarsely chopped fresh shiitake mushrooms, divided; 1 small onion, chopped; 0 teaspoons pepper, divided; 454 grams pork tenderloin; 1 teaspoons salt, divided; 237 milliliters water

Mushroom-Stuffed Pork Tenderloin might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 39g of protein, 18g of fat, and a total of 530 calories. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. Head to the store and pick up salt, rosemary, pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

In a small saucepan, bring water and porcini mushrooms to a boil.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Sauce Pan

Remove from the heat; let stand for 30 minutes.

Meanwhile, make a lengthwise slit down the center of the pork to within 1/2 in. of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten to 3/8-in. thickness.

Ingredients you will need

Meat

Pork

Wrap

Equipment you will use

Plastic Wrap

Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Ingredients you will need

Pepper

Salt

Wrap

Equipment you will use

Plastic Wrap

Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink.

Ingredients you will need

Shiitake Mushrooms

Sausage

Onion

Meat

Equipment you will use

Frying Pan

Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage.

Ingredients you will need

Breadcrumbs

Rosemary

Parsley

Sage

Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into sausage mixture along with 3 tablespoons soaking liquid. Spoon stuffing down center of pork; bring long sides over stuffing to close. Tie at 2-in. intervals with kitchen string; secure ends with toothpicks.

Ingredients you will need

Mushrooms

Stuffing

Sausage

Pork

Equipment you will use

Kitchen Twine

Toothpicks

Place on a rack in a shallow roasting pan.

Equipment you will use

Roasting Pan

Bake, uncovered, at 425° for 30-35 minutes or until a meat thermometer reads 160°.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let stand for 5 minutes before slicing.

For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender.

Ingredients you will need

Shiitake Mushrooms

Butter

Sauce

Equipment you will use

Sauce Pan

Sprinkle with flour; stir until blended. Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining salt, pepper and parsley.

Ingredients you will need

Mushrooms

Parsley

Pepper

Broth

All Purpose Flour

Salt

Serve with pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

473milliliters

soft bread crumbs 113grams

bulk pork sausage 1Tbsp

butter 177milliliters

chicken broth 14grams

dried porcini mushrooms 4teaspoons

all-purpose flour 4teaspoons

minced fresh parsley, divided 1teaspoons

minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1teaspoons

minced fresh sage or 1/4 teaspoon rubbed sage 473milliliters

coarsely chopped fresh shiitake mushrooms, divided 1small

onion, chopped 0teaspoons

pepper, divided 454grams

pork tenderloin 1teaspoons

salt, divided 237milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Menage a Trois Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.

Menage a Trois Malbec

An irresistible blend of blackberries, blueberries, dark cherries and hints of spice in its wake. With soft, round tannins, and a velvety finish, this wine is passion personified.The perfect pairing with grilled pork, smoked salmon and pasta with pesto sauce.