Advertisement

Pork Tenderloin Stuffed with Porcini Mushrooms

March/April 2007

Your rating: None Average: 3.7 (29 votes)

Stuffing this lean pork with mushrooms adds not only elegance but also flavor and juiciness.



READER'S COMMENT:
"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...
Pork Tenderloin Stuffed with Porcini Mushrooms

3 Reviews for Pork Tenderloin Stuffed with Porcini Mushrooms

01/09/2010

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!

Comments
12/06/2009

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!

Comments
12/03/2009
Anonymous

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.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner