Mushroom stuffed pork tenderloin with truffled mushroom sauce

Course Main Dish

Cuisine Italian

Prep Time 15 minutes

Cook Time 1 day 1 hour

Total Time 1 day 1 hour 15 minutes

Servings 2 -3

Author Fiona Maclean

1 pork tenderloin
1 banana shallot finely chopped
150-200 g mixed mushrooms . I used a few reconstituted dried porcini mushrooms, a few pickled chanterelles and some crimini mushrooms but you could use any mix of earthy mushrooms.
1 teaspoon lemon juice if you are not using the pickled mushrooms
1 teaspoon dried oregano or a large handful fresh, finely chopped
1 tablespoon olive oil
4-5 pieces prosciutto crudo

50 g butter
100 ml stock or white wine
shaved black truffle to taste, or truffle carpaccio, or a few drops of truffle oil

Split the tenderloin lengthwise down the middle and ‘butterfly’, so that you have one flattish piece of meat. Cover with clingfilm and beat out slightly
Gently fry the shallot and oregano in oil for a few minutes before adding the mushroom mixture and cooking for a further 5-8 minutes till completely soft. Add the lemon juice if you are using it.
Reserve one tablespoon of the mushroom mix for the sauce then add the breadcrumbs to the remaining mixture and stir through. Check and add a little pepper to taste
Lay the ham on a board and place the pork on top. Now stuff the tenderloin with the mushroom mixture
Roll the entire tenderloin up in the ham and either fasten with string or cocktail sticks.
Cook in a preheated oven at 180c for about 20 minutes
Remove from the oven and leave in a warm place to rest covered in foil while you prepare the sauce