Stuffed Pork Tenderloin with Shiitake Mushroom Sauce

Name: Stuffed Pork Tenderloin with Shiitake Mushroom Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters soft bread crumbs; 227 grams bulk pork sausage; 2 Tbsps butter; 237 milliliters chicken broth; 28 grams dried porcini mushrooms; 3 Tbsps all-purpose flour; 3 Tbsps minced fresh parsley, divided; 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage; 340 grams cups coarsely chopped fresh shiitake mushrooms (about , divided; 2 smalls onions, chopped; 1 teaspoons pepper, divided; 907 grams pork tenderloins (about each); 1 teaspoon salt, divided; 237 milliliters water

You can never have too many main course recipes, so give Stuffed Pork Tenderloin with Shiitake Mushroom Sauce a try. This recipe serves 8. One portion of this dish contains about 39g of protein, 18g of fat, and a total of 563 calories. Head to the store and pick up chicken broth, shiitake mushrooms, onions, and a few other things to make it today. To use up the bread crumbs you could follow this main course with the Chocolate Banana Bread as a dessert. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

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 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup.

Ingredients you will need

Mushrooms

Equipment you will use

Sieve

Slotted Spoon

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink.

Ingredients you will need

Sausage

Onion

Equipment you will use

Frying Pan

Remove with a slotted spoon.

Equipment you will use

Slotted Spoon

Remove drippings, reserving 2 tablespoons.

Saute 4 cups shiitake mushrooms in reserved drippings until tender.

Ingredients you will need

Shiitake Mushrooms

Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally.

Ingredients you will need

Mushrooms

Rosemary

Sage

Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage.

Ingredients you will need

Breadcrumbs

Parsley

Sausage

Preheat oven to 425°. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Oven

Remove plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks.

Ingredients you will need

Stuffing

Equipment you will use

Kitchen Twine

Toothpicks

Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Place tenderloins on a rack in a shallow roasting pan.

Equipment you will use

Roasting Pan

Bake, uncovered, 35-45 minutes or until a thermometer inserted in pork reads 160°.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Let stand 5 minutes before slicing.

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

Ingredients you will need

Shiitake Mushrooms

Butter

Equipment you will use

Sauce Pan

Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in remaining parsley, salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Parsley

Broth

All Purpose Flour

Serve with pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

1liters

soft bread crumbs 227grams

bulk pork sausage 2Tbsps

butter 237milliliters

chicken broth 28grams

dried porcini mushrooms 3Tbsps

all-purpose flour 3Tbsps

minced fresh parsley, divided 1teaspoon

minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1teaspoon

minced fresh sage or 1/4 teaspoon rubbed sage 340grams

cups coarsely chopped fresh shiitake mushrooms (about , divided 2smalls

onions, chopped 1teaspoons

pepper, divided 907grams

pork tenderloins (about each)1teaspoon

salt, divided 237milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. 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 Yacochuya San Pedro De Yacochuya Malbec. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 16 dollars per bottle.

Yacochuya San Pedro De Yacochuya Malbec

An inviting nose of smoke, tar, licorice, soy, black cherry, and black currant. This leads to a full-bodied wine with layers of succulent fruit, excellent depth and concentration, and a lengthy, pure finish. Blend: 85% Malbec and 15% Cabernet Sauvignon