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 full-flavored entree.

—Taste of Home Test Kitchen

Prep: 40 min. + standing Bake: 35 min. Makes: 8 servings (2 cups sauce)

• 1 cup water
• 1 oz. dried porcini mushrooms
• ½ lb. bulk pork sausage
• 2 small onions, chopped
• 5 cups coarsely chopped fresh shiitake mushrooms (about ¾ lb.), divided
• 1 ½ tsp. minced fresh rosemary or ½ tsp. dried rosemary, crushed
• 1 tsp. minced fresh sage or ¼ tsp. rubbed sage
• 5 cups soft bread crumbs
• 3 Tbsp. minced fresh parsley, divided
• 2 pork tenderloins (about 1 ¼ lb. each)
• 1 ¼ tsp. salt, divided
• ¾ tsp. pepper, divided
• 2 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 1 ½ 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 ⅔ 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 Tbsp. Saute 4 cups shiitake mushrooms in reserved drippings until tender.

3. Add rosemary, sage, porcini mushrooms and ⅓ cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 Tbsp. parsley and sausage.

4. Preheat oven to 425°. Make a lengthwise slit down the center of each tenderloin to within ½ in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to ¼-in. to ½-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 ½ tsp. salt and ¼ tsp. pepper.

6. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, until a thermometer inserted in center of pork reads 145°, 35-45 minutes. Let stand for 5 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 ⅓ 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.

Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields ½ to ¾ cup crumbs.

2 slices stuffed pork with ¼ cup sauce: 367 cal., 14g fat (6g sat. fat), 98mg chol., 938mg sod., 23g carb. (3g sugars, 3g fiber), 35g pro.