Mushroom-Stuffed Pork Tenderloin

Mushroom-Stuffed Pork Tenderloin
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

1
In a small saucepan, bring water and porcini mushrooms to a boil.
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2
Remove from the heat; let stand for 30 minutes.
3
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.
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4
Remove plastic wrap; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
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5
Crumble the sausage into a large skillet; add 2 cups shiitake mushrooms and onion. Cook over medium heat until meat is no longer pink.
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6
Remove from the heat; stir in the bread crumbs, 3 teaspoons parsley, rosemary and sage.
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7
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.
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8
Place on a rack in a shallow roasting pan.
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9
Bake, uncovered, at 425° for 30-35 minutes or until a meat thermometer reads 160°.
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10
Let stand for 5 minutes before slicing.
11
For sauce, in a small saucepan, saute remaining shiitake mushrooms in butter until tender.
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12
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.
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13
Serve with pork.
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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
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.
DifficultyExpert
Ready In1 h, 10 m.
Servings4
Health Score43
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