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!
Pork Tenderloin Stuffed with Porcini Mushrooms
From EatingWell: March/April 2007
Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.
3 Reviews for Pork Tenderloin Stuffed with Porcini Mushrooms
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.
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.