Stuffed Pork Tenderloin with Shiitake Mushroom Sauce

By á-2421

Ingredients

• 1 cup water
• 1 oz. dried porcini mushrooms
• 1/2 lb. bulk pork sausage
• 2 small onion, chopped
• 5 cups coarsely chopped fresh shiitake mushrooms (about 3/4 lb.) divided
• 1 1/2 tsp. minced fresh rosemary or 1/2 tsp dried rosemary, crushed
• 1 tsp minced fresh sage or 1/4 tsp rubbed sage
• 5 cups soft bread crumbs
• 3 Tbsp minced fresh parsley, divided
• 2 pork tenderloins (about 1 1/4 lbs. each)
• 1 1/4 tsp salt, divided
• 3/4 tsp pepper, divided
• 2 Tbsp butter
• 3 Tbsp flour
• 1 1/2 cups chicken broth

Preparation

Step 1

In a small saucepan, bring water and porcini mushrooms to a boil. Remove from heat; let stand for about 20-30 minutes or until mushrooms are soft. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer; reserving 2/3 cup.

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 Tbsp. Saute 4 cups shiitake mushrooms in reserved drippings until tender.

Add rosemary, sage, porcini mushrooms and 1/;3 cup mushroom soaking liquid; cook 2 minutes longer stirring occasionally. Remove from heat; stir in bread crumbs, 2 Tbsp parsley and sausage.

Make a lengthwise slit down the center of each tenderloin to 1/2 inch of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/2 inch to 1/2 inch thickness. Remove wrap.

Spoon half of the stuffing down the center of each tenderloin. Close roasts. Tie several times with string and secure ends with toothpicks. Sprinkle each roast with 1/2 tsp salt and 1/4 tsp pepper.

Place tenderloins on a rack in a shallow roasting pan. Bake uncovered at 425 for about 35-45 minutes or until thermometer inserted reads 145. Let stand 5 minutes before slicing.

In a small saucepan, saute remaining shiitake mushrooms in butter til tender. Sprinkle with flour; stir. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.