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Stuffed Pork Tenderloin with Shiitake Mushroom Sauce

 Stuffed Pork Tenderloin with Shiitake Mushroom Sauce
Pork tenderloin is a versatile cut that's ideal for hurried cooks because it roasts so quickly. Filled with a stuffing of fresh herbs, sausage, porcini and shiitake mushrooms, it makes a flavorful entree. —Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 40 min. + standing Bake: 35 min.

Ingredients

  • 1 cup water
  • 1 ounce dried porcini mushrooms
  • 1/2 pound bulk pork sausage
  • 2 small onions, chopped
  • 5 cups coarsely chopped fresh shiitake mushrooms (about 3/4 pound), divided
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
  • 5 cups soft bread crumbs
  • 3 tablespoons minced fresh parsley, divided
  • 2 pork tenderloins (about 1-1/4 pound each)
  • 1-1/4 teaspoons salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 tablespoons butter
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups chicken broth

Directions

  • In a small saucepan, bring water and porcini mushrooms to a boil.
  • Remove from the heat; let stand 20-30 minutes or until mushrooms are
  • softened. Using a slotted spoon, remove mushrooms; finely chop and

2 of 2

Stuffed Pork Tenderloin with Shiitake Mushroom Sauce (continued)

Directions (continued)

  • set aside. Strain soaking liquid through a fine mesh strainer,
  • 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 160°. 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).
Nutritional Facts: 2 slices stuffed pork with 1/4 cup sauce equals 367 calories, 14 g fat (6 g saturated fat), 98 mg cholesterol, 938 mg sodium, 23 g carbohydrate, 3 g fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.