Pork Tenderloin Stuffed with Mushrooms

Pork Tenderloin

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Pork tenderloin is easy to stuff. Tie it every 2 inches or so to keep the stuffing in,


  • 14oz (420gr) pork tenderloin, butterflied
  • 1/2 cup chopped mushrooms, about 1oz (30gr)
  • 2 shallots, finely chopped
  • 2 slices (2oz, 50gr) dry-cured ham, such as Prosciutto, chopped
  • 812 fresh sage leaves, chopped
  • 1/4 cup walnuts, finely chopped
  • 1 tbs olive oil
  • 1/2 tsp paprika
  • 1 tsp Herbes de Provence
  • 1 tbs olive oil
  • 1 tbs sherry


  • Heat 1 tbs olive oil in medium skillet over medium heat.
  • Add mushrooms, shallots, garlic, ham, walnuts and sauté for 7 – 8, until starting to brown / soften.
  • Add sage and sauté briefly.
  • Spread mushroom mixture on one side of pork about 1/8 inch from the edge.
  • Fold other side over and tie with kitchen string.
  • Mix paprika, herbes, sherry and oil.
  • Spoon over the pork.
  • Place pork in a roasting pan and roast in 400F (200C) oven for 25 minutes.
  • Remove and let rest for 5 minutes.
  • Remove string, slice and serve.


To butterfly pork: cut it in half lengthwise leaving 1/4 inch intact along the back edge, so that you can open it like a book.
Open it and pound lightly with a meat mallet of the edge of a plate.  You just want it to be flat and easy to work with.

To tie pork: Cut six 6 inch (15cm) lengths of string and wrap around pork and tie every 2 inches (5cm) – making certain that you do one as close to each end as possible.


Keywords: stuffed pork, pork tenderloin, mushrooms

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