3 tablespoons butter, divided
1 tablespoon minced shallot
1 lb. mixed mushrooms, such as chanterelle, shiitake, oyster, crimini and/or button, coarsely chopped (remove and discard stems from shiitakes before chopping)
2 1/2 teaspoons coarse salt, divided
1 teaspoon pepper, divided
1 cup cubed stale artisan country bread (1/2 inch) (crusts removed)
1 cup lower-sodium chicken broth, divided
2 tablespoons chopped fresh Italian parsley
2 (1- to 1 1/4-lb.) pork tenderloins
1 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh thyme
1 garlic clove, minced
1. Heat oven to 375°F. Melt 1 tablespoon of the butter in large skillet over medium-high heat. Cook shallot 1 minute or until tender. Add mushrooms, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper; cook and stir 4 to 5 minutes or until mushrooms release juices. Add bread cubes; toss with mushrooms to soften. Remove from heat.
2. Add 2 tablespoons of the broth, stirring and mashing mixture together. Add enough additional broth (up to 1/4 cup) to make a loose stuffing. Stir in parsley.
3. Brush pork with 1/2 tablespoon of the oil; sprinkle with remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, thyme and garlic. Place 1 tenderloin, flat-side up, on work surface. Spread with stuffing to 1/4 inch from edge, patting and shaping stuffing to fit. (Stuffing should be about 1/2 inch high.) Place other tenderloin, flat-side down, on top of stuffing. Tie tenderloins together with kitchen string at 1 1/2- to 2-inch intervals to make a roast. (Some stuffing may squish out, which is okay.)
4. Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot. Cook pork 6 to 8 minutes or until browned, turning once and reducing heat if necessary. Place in shallow roasting pan.
5. Bake pork 15 minutes; add 1/4 cup of the broth to roasting pan. Turn over; bake an additional 20 to 30 minutes or until internal temperature reaches 145°F. to 150°F. Remove pork; cover loosely with foil. Let stand 10 minutes.
6. Place roasting pan on stovetop; add remaining broth. Bring to a boil, stirring to scrape up any browned bits from bottom of pan. Reduce heat to medium-high; boil 2 to 3 minutes or until reduced to about 1/2 cup. Stir in remaining 2 tablespoons butter.
7. Meanwhile, slice pork into 1-inch-thick slices, reserving juices. (Roast holds together better during slicing if you remove just one string at a time.) Whisk any accumulated pork juices into sauce; serve over pork.
PER SERVING: 320 calories, 15.5 g total fat (6 g saturated fat), 38 g protein, 6.5 g carbohydrate, 110 mg cholesterol, 895 mg sodium, 1 g fiber
Make a Spiced Peach Tart for dessert!