Mushroom Stuffed Pork Tenderloin with Madeira Cream Sauce
If you’re looking for an elegant entrée for any occasion, look no further. Mushroom Stuffed Pork Tenderloin with Madeira Cream Sauce is absolutely delicious and is guaranteed to produce the WOW factor!
Ingredients
Pork Tenderloin
- 1 teaspoon Kosher salt
- ¼ teaspoon dried thyme
- ⅛ teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 pound pork tenderloin, trimmed of fat and silver skin
- 1 Tablespoon olive oil, for cooking the pork
Mushroom Stuffing
- 1 Tablespoon unsalted butter
- ¼ cup chopped shallots
- 8 ounces mushrooms, finely chopped and squeezed of liquid (See Tip 1)
- 1 ½ cups chopped leek, white and pale green parts only (about 2 medium leeks)
- 1 clove garlic, minced
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup heavy cream
Madeira Cream Sauce
- 2 cups low sodium chicken broth
- ½ cup Madeira (See Tip 2)
- ¼ cup heavy cream
- 1 Tablespoon all-purpose flour
- Reserved mushroom stuffing
- Salt and freshly ground black pepper to taste (See Tip 3)
Instructions
Mushroom Stuffing
- Melt 1 Tablespoon butter in large skillet over medium-high heat.Add shallots and sauté until translucent, about 1 minute. Add mushrooms and leek; sauté until tender, about 6 minutes. Add garlic and cook for 30 seconds more. Stir in cream. Cook mixture until vegetables are soft and most of the cream is absorbed, about 5 minutes. Season to taste with salt and freshly ground pepper. Cool. May be prepared in advance, covered and refrigerated. Yield: 1 cup.
Pork Tenderloin
- Mix salt, thyme, pepper and garlic in small bowl. Pat pork tenderloin dry. Rub salt mixture on pork tenderloin. Place in gallon Ziploc bag and refrigerate for 3 to 4 hours.
- Remove tenderloin from Ziploc bag. Rinse well to remove dry rub; dry thoroughly with paper towels.
- With a sharp knife, butterfly tenderloin, taking care not to entirely cut in half. Place between two pieces of plastic wrap; pound to ¼-inch thick. Spread ¾ cup of mushroom stuffing on tenderloin to within 1-inch of all sides. Roll up jellyroll fashion. Tie with cooking twine placed 1 ½ inches apart. May be prepared in advance up to this point, wrapped in plastic wrap and refrigerated.
- Preheat oven to 350° F.
- Heat oil in large ovenproof skillet over medium high heat. Add tenderloin to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast uncovered until the pork reaches an internal temperature of 170° F, about 20 minutes. Remove skillet from oven. Transfer tenderloin to cutting board; tent with foil to keep warm.
Madeira Cream Sauce
- While pork is cooking, combine chicken broth and Madeira in heavy small saucepan. Boil until sauce is reduced to 1 cup, about 20 minutes. Set aside.
- Add flour to same skillet that was used to cook the pork; stir until smooth. Cook for several minutes until flour is lightly browned. Add reduced broth/Madeira sauce, remaining mushroom mixture and cream. Bring to a boil, scraping up any browned bits; cook until thickened. Correct seasonings. Yield: 1 ½ cups.
Serving
- Remove cooking twine from pork tenderloin. Cut tenderloin crosswise into 1 ½-inch slices. Drizzle sauce over pork and serve. Yield: 4 servings.
Tips/Notes
- I separate the chopped mushrooms between two doubled pieces of paper towels and squeeze until there is no more liquid. You would be amazed at the amount of liquid that comes out of mushrooms. The fresher the mushrooms, the less amount of liquid.
- If you don't have Madeira, you can substitute dry Marsala.
- For my taste, this took ½ teaspoon of Kosher salt and ¼ teaspoon of freshly ground black pepper.
Nutrition
Calories: 431kcalCarbohydrates: 11gProtein: 29gFat: 27gSaturated Fat: 14gCholesterol: 142mgSodium: 995mgPotassium: 842mgFiber: 1gSugar: 2gVitamin A: 1300IUVitamin C: 5.4mgCalcium: 63mgIron: 2.6mg
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