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Stuffed Pork Tenderloin with Shiitake Mushroom Sauce

Total Time

Prep: 40 min. + standing Bake: 1 hr.


8 servings (2 cups 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
Stuffed Pork Tenderloin with Shiitake Mushroom Sauce Recipe photo by Taste of Home


  • 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 all-purpose flour
  • 1-1/2 cups chicken broth


  1. 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 set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup.
  2. 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.
  3. 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.
  4. Preheat oven to 350°. 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.
  5. 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.
  6. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, 55-65 minutes or until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°. Let stand 10 minutes before slicing.
  7. 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.

Nutrition Facts

2 slices stuffed pork with 1/4 cup sauce: 367 calories, 14g fat (6g saturated fat), 98mg cholesterol, 938mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 35g protein.

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