Pork Tenderloin with Wild Mushroom Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp. butter, divided
1 Tbsp. 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 tsp. coarse salt, divided
1 tsp. pepper, divided
1 c. cubed stale artisan country bread (1/2 inch cubes, crust removed)
1 c. lower sodium chicken broth, divided
2 Tbsp. chopped fresh Italian parsley
2 (1 to 1 1/4 lb.) pork tenderloins
1 1/2 Tbsp. extra virgin olive oil, divided
2 Tbsp. chopped fresh thyme
1 garlic clove, minced
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Directions: |
Directions:Heat oven to 375º F.
Melt 1 Tbsp. butter in large skillet over medium heat. Cook shallot 1 minute or until tender. Add mushrooms, 1/2 tsp. of the salt and 1/2 tsp. of the pepper; cook and stir 4-5 minutes or until mushrooms release juices. Add bread crumbs, toss with mushrooms to soften. Remove from heat. Add 2 Tbsp. of the broth, stirring and mashing mixture together. Add enough additional broth (up to 1/4 c.) to make a loose stuffing. Stir in parsley.
Brush pork with 1/2 tsp. of the oil; sprinkle with remaining 2 tsp. salt, 1/2 tsp. pepper, thyme and garlic. Place 1 tenderloin, flat side up on a work surface. Spread with stuffing 1/4 inch from edge, patting and shaping stuffing to fit. (Stuffing should be about 1/2 inch thick) Place other tenderloin, flat-side down on top of stuffing. Tie tenderloins together with kitchen string and 1 1/2 to 2 inch intervals to make a roast. (some stuffing may squish out, which is o.k.)
Heat remaining 1 Tbsp. oil in large skillet over medium-high heat until hot. Cook pork 6-8 minutes or until browned, turning over once. Place pork in shallow roasting pan.
Bake pork 15 minutes, add 1/4 c. broth to roasting pan. Turn pork and bake an additional 20 to 30 minutes or until internal temperature reaches 145º to 150º F. Remove pork, cover loosely with foil. Let stand 10 minutes.
Place roasting pan on stove top; 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 - 3 minutes or until reduced to 1/2 c. Stir in remaining 2 Tbsp. butter.
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.
Number of Servings: 6-8 |
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Number Of
Servings: |
Number Of
Servings:6 to 8 servings |
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