Mushroom Stuffed Pork Tenderloin

“Pork and Pinot Noir have long been considered a classic, but adding earthy mushrooms puts this over the top. The recipe incorporates Pinot Noir, so you won’t feel guilty about enjoying a glass while you prep and cook!”

– Stewart Vandenberg, Western Regional Sales Director & Grape Grower

– Serves 4 –

2 pork tenderloins, silver skin and fat removed
¼ cup olive oil – AVV olive oil
1 onion, diced
1 shallot, diced
2 garlic cloves, diced
½ cup prosciutto, diced – approximately ¼ lb.
¼ cup parsley, chopped
1 Tbsp. sage, chopped
4 cups mushrooms, chopped – mixed assortment of Cremini, Oyster and Shitake
½ cup AVV Estate Pinot Noir
Salt and black pepper to taste

Method of Preparation:
Cut the tenderloins open lengthwise about ¾ the way through and flatten out. Season with salt and black pepper. Set aside while prepping the stuffing.

Sauté the onion, shallot and garlic in olive oil over medium heat for five minutes, then add the prosciutto, parsley, sage and mushrooms. Cook on low for an additional 20 minutes. Add the Pinot Noir and cook for another five minutes, let cool.

Spread the cooled mixture over the tenderloins, then tightly close them up. Place the rolls seam side down in a baking dish and roast in a 350˚ oven for 25 minutes. Baste with pan juices half way through.

Let rest for five minutes and then slice into one inch slices and serve two per person. This goes nicely with whole wheat pasta with kalamata olives and sautéed kale. You can make gravy from any “extra” stuffing and the pan juices.