Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness. Source: EatingWell Magazine, March/April 2007

Bruce Aidells
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Ingredients

Associated Recipes

Directions

  • Preheat oven to 400 degrees F.

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  • Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10 minutes more. Set aside to cool.

  • To butterfly tenderloins, lay one tenderloin on a large cutting board. Holding the knife blade flat, parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the flaps remain attached. Open up the flaps as you would open a book. Cover with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat to an even 1/4-inch thickness. Butterfly and pound the remaining tenderloin.

  • Divide the mushroom mixture between the tenderloins, spreading evenly and leaving a 1-inch border all around. Starting with a long side, roll up each tenderloin to enclose the filling, then tie the roasts at 2-inch intervals with kitchen string. Combine the remaining 2 teaspoons pepper, 1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt in a small bowl. Rub the mixture all over the tenderloins.

  • Increase oven temperature to 450 degrees F.

  • Heat the remaining 1 tablespoon oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.

  • Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145 degrees F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. Remove the string, cut the pork into 1-inch-thick slices and serve with Tomato Salsa Verde on the side.

Tips

Equipment: Kitchen string

Tip: Not all of us will have fresh porcinis at the ready, so you may substitute an equal amount of cremini, portobello or shiitake mushrooms. If you are using fresh shiitakes, remove and discard the stems first because they are too tough and fibrous to use.

Nutrition Facts

243 calories; 13.8 g total fat; 2.6 g saturated fat; 63 mg cholesterol; 355 mg sodium. 696 mg potassium; 4.9 g carbohydrates; 0.9 g fiber; 2 g sugar; 24.5 g protein; 549 IU vitamin a iu; 9 mg vitamin c; 23 mcg folate; 32 mg calcium; 2 mg iron; 36 mg magnesium; 1 mg thiamin;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I have made this twice; once with the Cremini mushrooms the second time with more expensive Porcini. Rave reviews for both! The pork is moist and the mushrooms and seasonings combine to make this truly great. Read More
Rating: 5 stars
10/30/2011
I made this for the first time last night and it was fabulous. It wasn't as much work you as you might think and well worth the effort. It pairs well with mashed Yukon Gold potatoes. Enjoy! Read More
Rating: 5 stars
10/30/2011
I make this all the time. Best part is that you can stuff the tenderloins ahead of time and park them in the refrigerator--even the day before--until you're ready to prepare them. Since I can't find fresh porcini mushrooms I almost always use portabellas as a substitute. Sometimes I'll add some dried porcinis which have been soaked in hot water for extra flavor. Delicious! Read More
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