Pork Tenderloin Stuffed with Porcini Mushrooms

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Pork Tenderloin Stuffed with Porcini Mushrooms
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8 ounces porcini mushrooms cut into thick slices

2 cloves garlic, thinly sliced

1 Tablespoon olive oil, divided

1 teaspoon freshly ground pepper, divided

1 teaspoon fresh sage, chopped, divided

1 teaspoon fresh thyme, chopped, divided

¾ teaspoons kosher salt, divided

1 pork tenderloin, (1-1 1/4 pounds), trimmed


Preheat oven to 400°F.

Toss mushrooms, garlic, ½ tablespoon oil, 1/8 teaspoon pepper, ½ teaspoon sage, ½ teaspoon thyme and 1/8 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven for 5 minutes. Stir and continue roasting until the mushrooms are soft and fragrant, 5 to 10 minutes more. Set aside to cool.

To butterfly tenderloins, lay one tenderloin on a large cutting board. Holding the knife blade flat, parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the flaps remain attached. Open up the flaps as you would open a book. Cover with plastic wrap. With a meat pounder, rolling pin or heavy pan, pound the meat to an even 1/4-inch thickness. Butterfly and pound the remaining tenderloin.

Spread the mushroom mixture evenly on the pork tenderloin leaving a 1-inch border all around. Starting with a long side, roll up each tenderloin to enclose the filling, then tie the roast at 2-inch intervals with kitchen string. Combine the remaining ¾ teaspoons pepper, ½ teaspoon sage, ½ teaspoon thyme and ¼ teaspoon salt in a small bowl. Rub the mixture all over the tenderloins.

Increase oven temperature to 450°F.

Heat the remaining ½ Tablespoon oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roast, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.

Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. Remove the string, cut the pork into 1-inch-thick slices.

Makes 4 servings

This recipe was inspired in whole or in part by Eating Well