BONELESS PORK TENDERLOIN - EN CROUTE WITH DOUBLE MUSHROOM STUFFING

By akselden

Ingredients

• 2-14 g. packages dried portobello, porcini or oyster mushrooms
• 1-1/2 C. boiling water
• 1 8-oz. package of white button or cremini mushrooms
• 2 tsp. dried rosemary
• 1 T. each butter and vegetable oil
• 3 shallots, finely chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 C. grated Parmesan cheese
• 1/4 C. chopped fresh parsley
• 2 pork tenderloins (about 1 lb. each)
• 1 397-g package frozen puff pastry, thawed
• 2 T. Dijon mustard
• 1 egg yolk
• 1-1/2 C. pomegranate juice
• 2 T. packed brown sugar

Details

Servings 6

Preparation

Step 1

1. In a bowl, cover dried mushrooms with boiling water and let sit for 15 minutes; remove with a slotted spoon and reserve both the mushrooms and the liquid. Pour reserved liquid through a
coffee filter or paper-towel-lined sieve to remove any grit. Set aside. Finely chop both fresh and dried mushrooms by hand or in a food processor.

2. With a rolling pin, crush rosemary leaves into small pieces.

3. In a large skillet heat butter and-oil over medium heat. Cook mushrooms and shallots with rosemary, salt and pepper for 10 minutes or until most of the juices have evaporated, stirring occasionally. Place 1/4 C. of mushroom mixture in a bowl and set aside. Stir Parmesan and parsley into mushroom mixture in skillet. (Mushroom stuffing can be prepared ahead, then covered and refrigerated for up to 2 days.)

4. Preheat oven to 400°F.

5. Cut each tenderloin lengthwise, almost in half, but leave them attached at one long side. Open each one like a book. Evenly divide stuffing between tenderloins; patting over surface of meat. Fold meat back into loin shape, patting and tucking in stuffing to enclose.

6. On a floured surface, roll out half of puff pastry into a 8"x 14" rectangle. Spread half of mustard in center area of pastry. Beat together egg yolk and 1 tsp. water. Brush pastry edges with egg wash. Place one stuffed tenderloin in center of rectangle; bring one side of pastry over top of meat and roll meat to completely enclose in pastry, ending with seam side down. Pinch ends to seal and tuck under. Place on ungreased baking sheet. Brush all over with egg wash; prick the top in several places with a fork. Repeat with remaining pastry, mustard and tenderloin.

7. Bake tenderloins for about 40 minutes or until pastry is golden and meat thermometer inserted in the center
reads at least 160°F. Let stand for 5 minutes.

8. Meanwhile, in a medium saucepan, bring reserved mushroom mixture, reserved mushroom liquid, pomegranate juice, and brown sugar to boil. Boil,
uncovered, for about 15 minutes or until volume is reduced by half (to about 1 C.). Season to taste with
salt and pepper.

9. Cut pork into thick slices and serve with mushroom pomegranate jus.