Directions (continued)

• 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 tablespoons. 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
• the heat; stir in the bread crumbs, 2 tablespoons parsley and
• sausage.
• Preheat oven to 425°. Make a lengthwise slit down the center of
• each tenderloin to within 1/2 in. of bottom. Open so meat lies flat.
• Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness.
• Remove plastic wrap.
• 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 teaspoon salt and 1/4
• teaspoon pepper.
• Place tenderloins on a rack in a shallow roasting pan. Bake,
• uncovered, 35-45 minutes or until a thermometer inserted in pork
• reads 145°. Let stand 5 minutes before slicing.
• Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in
• butter until tender. Sprinkle with flour; stir until blended.
• Gradually add broth and remaining 1/3 cup mushroom soaking liquid.
• Bring to a boil; cook and stir 2 minutes or until thickened. Stir in
• remaining parsley, salt and pepper. Serve with pork. Yield: 8
• servings (2 cups sauce).