Or Pork Braciole…If  you have a meat thermometer in your kitchen and some twine…you can not go wrong with this recipe.  It will cook itself perfectly. The bread crumbs and cheese will keep the interior just perfectly pink and moist.  In this recipe I used a large fresh porcini mushroom but you can easily substitute any mushroom you like. I deglazed the pan with a dry white wine and used chicken stock and a touch of cream. But you could forgo that route and use a tomato sauce instead for a different result. Either way the pork tenderloin lends itself to stuffing.

 

ingredients ~

  • 1/2 c panko breadcrumbs
  • 1/4 c freshly grated Parmesan cheese
  • 1/4 c shredded Italian Fontina (don’t use the Danish Fontina it’s not the same)
  • Zest and juice from one lemon
  • 1/4 c thyme
  • 3 sprigs of thyme leaves
  • 1 1/2 t Sous Salt Porcini Mushroom (although any one of our Sous Salts will work…maybe not the Sweet & Savory)
  • 1/2 t red pepper flakes
  • 1/4 c olive oil
  • 1 T butter
  • 1 pork tenderloin, butterflied and lightly pounded to even it out a bit
  • 1/2 c white wine
  • 1/2 c chicken stock
  • 1 large porcini mushroom cut into 3/4 inch pieces, chunks as opposed to diced (about 5 ounces of mushrooms)
  • 2 T cream (or a touch more if you so desire)

directions ~

In a food processor pulse the panko about four to five times just to break down the larger crumbs a bit.  Mix together the breadcrumbs, fontina, parmesan, parsley, thyme, lemon zest and juice, 1 t of the Porcini Mushroom Sous Salt, red pepper flakes and 2 T of the olive oil.

Lay the tenderloins open and season each side with the remaining Sous Salt and pepper to taste.  Spread the crumb mixture over the tenderloins and roll them back up like a jelly roll. Tie them with twine and squish them a bit to smush the bread crumbs together.

Heat the skillet over medium high heat and add the remaining olive oil to the pan.  Sear the pork until evenly golden brown on all sides. About 3 minutes per side. Remove and let it rest while you finish.

Add the butter to the pan and saute the mushroom until lightly golden on both sides.  A bit of color is what you are looking for.  Then deglaze the pan with the white wine. Reduce by half. Won’t take long its not a lot of wine so it will happen quickly.  Add the chicken stock and reduce by half again. Add the cream off the heat and nestle the tenderloin in the pan. Spoon some of the lovely porcini gravy over the top of the tenderloin and place it in a 375 degree preheated oven until the internal temp reads 145 degrees. This should take about 5 – 8 minutes depending on your oven. Most importantly take it out an 145! Let it rest for 5 – 10 minutes and then trim off the twine and cut into 1 inch slices.

Enjoy!