- 40 mins
- 75 mins
Ingredients
- 1 cup water
- 1 oz. dried porcini mushrooms
- 1/2 lb. bulk pork sausage
- 2 small onions, chopped
- 5 cups corsely chopped fresh shiitake mushrooms (about 3/4 lb.) divided
- 1/2 tsp. dried rosemary, crushed
- 1/4 tsp. rubbed sage
- 5 cups soft bread crumbs
- 3 Tbsp. minced fresh parsley, divided
- 2 pork tenderloins (about 1-1/4 lb. each)
- 1-1/4 tsp. salt, divided
- 3/4 tsp. pepper, divided
- 2 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1-1/2 cups chicken broth
Preparation
Step 1
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 slitted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup.
2. 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.
3. Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 Tbsp. parsley and sausage.
4. 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 1/4 inch to 1/2 inch thickness. Remove wrap.
5. Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 tsp. salt and 1/4 tsp. pepper.
6. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for about 35-45 minutes or until a thermometer inserted in pork reads 145 degrees. Let stand for 5 minutes before slicing.
7. In a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to boil; cook and stir for 2 minutes or until thhickened. Stir in remaining parsley, salt and pepper. Serve with pork.
Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.