- 1 1/2 cups vegetable broth, divided
- 1 cup chopped mixed dried fruit
- 1/2 cup minced shallots, divided
- 1/2 teaspoon minced garlic
- 3 tablespoons olive oil, divided
- 1/4 cup Italian-seasoned breadcrumbs
- 1 (1-pound) pork tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 to 6 fresh sage leaves
- 8 ounces shiitake mushrooms, thinly sliced
- 1/4 cup dry red wine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- calories 350
- fat 13.2 g
- cholesterol 58 mg
- sodium 477 mg
How to Make It
Bring 1/2 cup broth to a boil in a small saucepan over high heat; remove from heat, and add dried fruit. Let stand 20 minutes.
Sauté 1/4 cup shallots and garlic in 1 tablespoon hot oil in a large skillet until tender. Stir in fruit mixture and breadcrumbs; set side.
Cut tenderloin in half lengthwise, cutting to within 1 inch of opposite side. Open halves, and press flat. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spoon stuffing mixture down center of tenderloin; top with fresh sage leaves. Close tenderloin, securing with string at 1-inch intervals. Wipe skillet clean.
Brown tenderloin on all sides in 1 tablespoon hot oil in skillet over medium-high heat (about 2 minutes on each side). Transfer to a lightly greased broiler pan.
Bake at 350° for 35 minutes or until done.
Wipe skillet clean; sauté remaining 1/4 cup shallots in remaining 1 tablespoon hot oil until tender. Add mushrooms, and sauté 5 minutes. Add remaining 1 cup broth and wine; cook until liquid is reduced by half. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with tenderloin slices.