By: EatingWell User
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!