Pork Tenderloin Stuffed with Porcini Mushrooms

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1 pound porcini mushrooms
• 4 cloves garlic
• 2 tablespoons extra-virgin olive oil
• 2 1/4 teaspoons freshly ground pepper
• 2 teaspoons fresh sage
• 2 teaspoons fresh thyme
• 1 1/2 teaspoons kosher salt
• 2 pork tenderloins
• Tomato Salsa Verde (for serving)

Instructions:

1. Preheat oven to 400°F.
2. Toss mushrooms, garlic, 1 tablespoon oil, 1/4 teaspoon pepper, 1 teaspoon sage, 1 teaspoon thyme and 1/2 teaspoon salt in a large bowl. Transfer to a roasting pan and roast in the oven for 5 minutes. Stir and continue roasting until soft and fragrant, 5 to 10 minutes more. Set aside to cool.
3. To butterfly tenderloins, lay one tenderloin on a large cutting board. Make a lengthwise cut through the center of the meat, stopping short of the opposite edge. Open up the flaps. Cover with plastic wrap and pound to an even 1/4-inch thickness. Repeat with the other tenderloin.
4. Divide the mushroom mixture between the tenderloins, spreading evenly and leaving a 1-inch border. Roll up each tenderloin to enclose the filling, then tie the roasts at 2-inch intervals with kitchen string.
5. Combine remaining 2 teaspoons pepper, 1 teaspoon sage, 1 teaspoon thyme and 1 teaspoon salt. Rub all over the tenderloins.
6. Increase oven temperature to 450°F.
7. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Brown the roasts, 3 to 5 minutes total.
8. Transfer pan to the oven and roast until the internal temperature reaches 145°F, 15 to 20 minutes. Let rest 5 minutes, slice, and serve.