Tasty enough that I am writing this down, so I don’t forget.

Pork Tenderloin Stuffed with Mushrooms and Pecans

2 Whole Pork Tenderloins
Tree Oyster Mushrooms
1 large Shallot, Chopped
Thyme
Sage
Breadcrumbs
Pecans, chopped
Butter
Dry Vermouth or White Wine
Chicken Stock
Salt and Pepper

METHOD:

Pre-heat oven to 400.

Clean Oyster Mushrooms. Saute in Butter until lightly browned. Add Shallots to pan and continue sauteing until cooked. Deglaze pan with White Wine and stir in breadcrumbs, sage, thyme, and pecans. If necessary, moisten with chicken stock and additional butter. Check seasonings and adjust salt and pepper to taste. Cool stuffing mixture.

Make a Slit in the underside of each pork tenderloin and fill with Stuffing mixture. With the large ends opposite from each other, use twine to tie tenderloins together, stuffing sides together (see picture, below).

Roast in oven until temperature reaches your desired level of doneness.

Slice and serve with oven roasted potatoes, a vegetable side, and a nice wine.

Pork Tenderloin Stuffed with Mushrooms and Pecans