Pork Tenderloin with Wild Mushroom Stuffing

Stuffing a pork tenderloin doesn’t have to be difficult, especially with this method. Instead of butterflying the pork and rolling it up with the mushrooms, this recipe layers the stuffing between two tenderloins that are then tied together.

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.

6 servings

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!

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