Greendale Resident's Recipe Featured on 'Taste of Home' Easter Issue

Stuffed Tenderloin with Shiitake Mushroom Sauce...yum!

Greendale resident Anna Jones’ recipe for Stuffed Tenderloin with Shiitake Mushroom Sauce was included in this month’s Easter Feature in  magazine.

Taste of Home receives 10s of thousands of recipes each year and Jones' recipe was chosen to be featured in their April/May issue.

Her recipe is a perfect addition to help celebrate the Easter holiday, according to a release from Taste of Home.

Jones' notes that “pork tenderloin is a versatile cut that’s ideal for hurried cooks because it roasted so quickly. Filled with a stuffing of fresh herbs, sausage, and porcini and shiitake mushroom, it make a flavorful Easter entrée.”

Want to give the recipe a try? Here it is:

Stuffed Pork Tenderloin with Shiitake Mushroom Sauce

From Anna Jones of Greendale, Wisconsin (www.TasteofHome.com)

Prep: 40 min. + standing • Bake: 35 min.

yield: 8 servings (2 cups sauce) 

Ingredients

• 1 cup water
• 1 oz. dried porcini mushrooms
• 1/2 lb. bulk pork sausage
• 2 small onions, chopped
• 5 cups coarsely chopped fresh shiitake mushrooms (about 3/4 lb.), divided
• 11/2 tsp. minced fresh rosemary or
• 1/2 tsp. dried rosemary, crushed
• 1 tsp. minced fresh sage or
• 1/4 tsp. rubbed sage
• 5 cups soft bread crumbs
• 3 Tbsp. minced fresh parsley, divided
• 2 pork tenderloins (about 11/4 lb. each)
• 11/4 tsp. salt, divided
• 3/4 tsp. pepper, divided
• 2 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 11/2 cups chicken broth

Directions

1. In a small saucepan, bring water and porcini mushrooms to a boil. Remove from heat; let stand for about 20-30 minutes or until mushrooms are soft. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2 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. Sauté 4 cups shiitake mushrooms in reserved drippings until tender.
3. Add rosemary, sage, porcini mushrooms and 1 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. Make a lengthwise slit down the center of each tenderloin to 1 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1-in. to 1-in. thickness. Remove 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
6. with 1 tsp. salt and 1 tsp. pepper.
7. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for about 35-45 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing.
8. In a small saucepan, sauté remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir. Gradually add broth and remaining 1 cup mushroom soaking liquid. Bring to boil; cook and stir for 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 1 to 3 cup crumbs.