Pork tenderloin stuffed with mushrooms

November 21, 2013

Pork tenderloin with sage rub, stuffed with mushrooms and port wine.

For the mushroom stuffing
3 tablespoons olive oil
1 medium onion, diced small
1 pound cremini mushrooms, diced small
1 clove garlic, grated
8 fresh sage leaves, chopped
Pinch of salt
Pinch of ground black pepper
1 tablespoon of tawny port wine

For the pork tenderloin
1 boneless pork tenderloin (about 1 pound)
1/2 teaspoon dried sage
1/2 teaspoon fennel seeds
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper
17 toothpicks (you may end up using less)
2 tablespoon olive oil

For the mushroom stuffing In a large saute pan heat the olive oil over medium heat. Add the chopped onions and cook until softened. Add the chopped mushrooms and continue to cook until they are softened,...
See the full directions on my site

Nutritions

Calories
406

Sodium
217mg
9% DV

Fat
26g
40% DV

Protein
29g
59% DV

Carbs
8g
2% DV

Fiber
3g
13% DV