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Mushroom-Stuffed Pork Tenderloin

 Mushroom-Stuffed Pork Tenderloin
Pork tenderloin is filled with a flavorful mushroom stuffing in this pretty entree from our home economists.
4 ServingsPrep: 40 min. Bake: 30 min.


  • 1-1/2 cups water
  • 1/2 ounce dried porcini mushrooms
  • 1 pork tenderloin (1 pound)
  • 1/2 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/4 pound Jimmy Dean® Premium Pork Sausage Roll
  • 2-1/2 cups coarsely chopped fresh shiitake mushrooms, divided
  • 1 small onion, chopped
  • 2-1/2 cups soft bread crumbs
  • 4 teaspoons minced fresh parsley, divided
  • 3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
  • 1 tablespoon butter
  • 4 teaspoons all-purpose flour
  • 3/4 cup chicken broth


  • In a small saucepan, bring water and porcini mushrooms to a boil.
  • Remove from the heat; let stand for 30 minutes.

2 of 2

Mushroom-Stuffed Pork Tenderloin (continued)

Directions (continued)

  • Meanwhile, make a lengthwise slit down the center of the pork to
  • within 1/2 in. of bottom. Open meat so it lies flat; cover with
  • plastic wrap. Flatten to 3/8-in. thickness. Remove plastic wrap;
  • sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Crumble the sausage into a large skillet; add 2 cups shiitake
  • mushrooms and onion. Cook over medium heat until meat is no longer
  • pink. Remove from the heat; stir in the bread crumbs, 3 teaspoons
  • parsley, rosemary and sage.
  • Drain porcini mushrooms, reserving liquid. Chop mushrooms; stir into
  • sausage mixture along with 3 tablespoons soaking liquid. Spoon
  • stuffing down center of pork; bring long sides over stuffing to
  • close. Tie at 2-in. intervals with kitchen string; secure ends with
  • toothpicks.
  • Place on a rack in a shallow roasting pan. Bake, uncovered, at
  • 425° for 30-35 minutes or until a meat thermometer reads
  • 160°. Let stand for 5 minutes before slicing.
  • For sauce, in a small saucepan, saute remaining shiitake mushrooms in
  • butter until tender. Sprinkle with flour; stir until blended.
  • Gradually add broth and 1/4 cup mushroom soaking liquid. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Stir in the
  • remaining salt, pepper and parsley. Serve with pork. Yield: 4
  • servings (1 cup sauce).
Nutritional Facts: 1 serving (1 each) equals 333 calories, 13 g fat (5 g saturated fat), 81 mg cholesterol, 886 mg sodium, 22 g carbohydrate, 3 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.