PORK TENDERLOIN WITH WILD MUSHROOM STUFFING

PORK TENDERLOIN WITH WILD MUSHROOM STUFFING image

Categories Pork

Number Of Ingredients 12

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Ingredients

3 TABLESPOONS BUTTER, DIVIDED
1 TABLESPOONS MINCED SHALLOT
1 LB. MIXED MUSHROOMS, SUCH AS CHANTERELLE, SHIITAKE, OYSTER, CRIMINI, OR BUTTON, COARSELY CHOPPED9 REMOVE AND DISCARD STEMS FROM SHIITAKES BEFORE CHOPPING)
2 1/2 TEASPOONS COARSE SALT, DIVIDED
1 TEASPOON PEPPER, DIVIDED
1 CUP CUBED STALE ARTISAN COUNTRY BREAD(1/2 INCH) (CRUSTS REMOVED)
1 CUP LOWER SODIUM CHICKEN BROTH, DIVIDED
2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY
2 ( 1 TO 1 1/2 LB.) PORK TENDERLOINS
1 1/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL, DIVIDED
2 TABLESPOONS CHOPPED FRESH THYME
1 GARLIC CLOVE, MINCED

Steps:

HEAT OVEN TO 375. MELT 1 TABLESPOON OF BUTTER IN LARGE SKILLET OVER MEDIUM-HIGH HEAT. COOK SHALLOT 1 MINUTE OR UNTIL TENDER. ADD MUSHROOMS, 1/2 TEASPOON OF THE SALT AND 1/2 TEASPOON OF THE PEPPER;COOK AND STIR 4 TO 5 MINUTES OR UNTIL MUSHROOMS RELEASE JUICES. ADD BREAD CUBES, TOSSS WITH MUSHROOMS TO SOFTEN, REMOVE FROM HEAT. ADD 2 TABLESPOONS OF THE BROTH, STIRRING AND MASHING MIXTURE TOGETHER. ADD ENOUGH ADDITIONAL BROTH ( UP TO 1/4 CUP) TO MAKE A LOOSE STUFFING. STIR IN PARSLEY BRUSH PORK WITH 1/2 TABLESPOON OF THE OIL, SPRINKLE WITH REMAINING 2 TEASPOONS SALT, REMAINING 1/2 TEASPOON PEPPER,THYME AND GARLIC. PLACE 1 TENDERLOIN FLAT SIDE UP, ON WORK SURFACE, SPREAD WITH STUFFING TO 1/4 INCH FROM EDGE, PATTING AND SHAPING STUFFING TO FIT. ( STUFFING SHOULD BE ABOUT 1/2 INCH HIGH.) PLACE OTHER TENDERLOIN, FLAT SIDE DOWN, ON TOP OF STUFFING. TIE TENDERLOINS TOGETHER WITH KITCHEN STRING AT 1 1/2 TO 2-INCH INTERVALS TO MAKE A ROAST. ( SOME STUFFING MAY SQUISH OUT, WHICH IS OKAY) HEAT REMAINING 1 TABLESPOON OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT UNTIL HOT. COOK PORK 6 TO 8 MINUTES OR UNTIL BROWNED, TURNING ONCE AND REDUCING HEAT IF NECESSARY. PLACE IN SHALLOW ROASTING PAN. BAKE PORK 15 MINUTES, ADD 1/4 CUP OF THE BROTH TO ROASTING PAN. TURN OVER, BAKE AN ADDITIONAL 20 TO 30 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 145 TO 150 . REMOVE PORK; COVER LOOSELY WITH FOIL. LET STAND 10 MINUTES. PLACE ROASTING PAN ON STOVETOP; ADD REMAINING BROTH. BRING TO BOIL, STIRRING TO SCRAPE UP AND BROWNED BITS FROM THE BOTTOM OF THE PAN. REDUCE HEAT TO MEDIUM-HIGH, BOIL 2 TO 3 MINUTES OR UNTIL REDUCED TO ABOUT 1/2 CUP. STIR IN REMAINING 2 TABLESPOONS BUTTER. MEANWHILE, SLICE PORK INTO 1-INCH-THICK SLICES, RESERVING JUICES. (ROAST HOLD TOGETHER BETTER DURING SLICING IG YOU REMOVE JUST ONE STRING AT A TIME.) WHISK ANY ACCUMULATED PORK JUICES INTO SAUCE, SERVE OVER PORK