Recipe Match for Tempranillo

Mushroom-Stuffed Pork Tenderloin

  • 1 pork tenderloin, approximately 1.5 pounds
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 40 ounces crimini mushrooms, sliced
  • 1 whole sprig rosemary, plus 1 tablespoon chopped
  • 16 ounces chicken stock
  • 1 tablespoon Wondra flour
  • 1/4 cup white wine (optional)
  • Olive oil
  • Cooking twine

1. Preheat oven to 450° F. Sweat the shallots in a large saucepan or pot over medium-low heat with 1 tablespoon of olive oil and a pinch of salt. (If the shallots begin to brown, add a small amount of water to the pan to slow the browning process.) Once the shallots are nearly translucent, add the garlic and continue to sweat the mixture for another 1 to 2 minutes or until completely tender. Add the mushrooms to the pan and sauté over medium heat until fully cooked through, about 10 minutes.

2. Separate out one-quarter of the mushroom mixture (about 1 cup), draining off any excess liquid, and set aside.

3. To the mushrooms remaining in the pan, add the chicken stock and sprig of rosemary. Dissolve the Wondra flour in a small amount of water to create a slurry and add to the mushrooms. Bring the mushroom mixture to a boil, then reduce heat to a simmer. Allow the mixture to thicken and reduce, stirring occasionally.

4. To the separated mushrooms, add the tablespoon of chopped rosemary and season with salt and pepper to taste. Transfer the mushrooms to a food processor and pulse until roughly chopped. Set aside.

5. Arrange the pork tenderloin on a cutting board so the long sides do not face you. To butterfly the tenderloin, hold the knife parallel to the cutting board and begin to slice lengthwise halfway through the thickness of pork. Carefully begin to open the pork as if it was a book. Slice approximately three-quarters of the way through the pork, being very careful to not cut all the way through.

6. Open the tenderloin so that it lies flat. Use a meat mallet to pound the pork until it is approximately 1/2- to 3/4-inch thick.

7. Spread a thin layer of the chopped mushroom mixture on the pork. (If any chopped mushrooms are left over, they can be added back into the mushrooms in the pan.)

8. Carefully roll the pork back up lengthwise with the mushroom mix inside and secure by tying pieces of cooking twine around it, creating 4 to 5 sections. Rub the outside of the roll with olive oil and sprinkle with salt and pepper.

9. Heat a greased, oven-safe pan over medium-high heat. Transfer the pork to the hot pan. Lightly sear the pork on all sides, about 5 minutes. Move the pan to the oven and roast until the meat reaches an internal temperature of 145° F to 150° F, approximately 15 minutes. Remove the pork from the oven, transfer to a clean cutting board and tent with aluminum foil. Allow the tenderloin to rest for 7 to 10 minutes. (The pork should come up to a temperature of 160° F as it rests.)

10. Deglaze the pan with white wine if using, scraping up any brown bits. (You can also use more stock or water.) Add the liquid to the saucy mushrooms. Stir and reduce until the liquid coats the back of a spoon. Remove the rosemary sprig and season with salt and pepper to taste.

11. Once the pork has had a chance to rest, slice into rounds. Serve with the mushroom sauce. Serves 4.