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Mushroom stuffed pork tenderloin

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

Ingredients

stuffed pork

  • 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

sauce

  • 4 tablespoons creme fraiche
  • 1 egg yolk

stuffed pork

  • 1 tablespoon breadcrumbs

sauce

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

Instructions

stuffed pork

  1. 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
  2. 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.
  3. 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
  4. Lay the ham on a board and place the pork on top. Now stuff the tenderloin with the mushroom mixture
  5. Roll the entire tenderloin up in the ham and either fasten with string or cocktail sticks.
  6. Cook in a preheated oven at 180c for about 20 minutes
  7. Remove from the oven and leave in a warm place to rest covered in foil while you prepare the sauce

sauce

  1. Melt the butter in a small pan
  2. Whisk in the stock or wine and bring to a gentle simmer
  3. Stir through the creme fraiche and mushroom mixture and heat gently
  4. whisk in the egg yolk and continue to whisk until the mixture thickens
  5. Adjust seasoning and add truffle to taste
  6. Carve the tenderloin into 8-10 thickish slices
  7. Serve with sauce