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 refrigeratorGÇôeven the day beforeGÇôuntil 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!