Prep 20 mins
Cook 25 mins
Sage rubbed pork tenderloin with a rich mushroom and port wine stuffing
- 3 tablespoons olive oil
- 1 medium onion, diced small
- 1 lb cremini mushroom, diced small
- 1 garlic clove, grated
- 8 fresh sage leaves, chopped
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tablespoon tawny port
- 1 lb pork tenderloin
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon dried rosemary
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 17 toothpicks (you may end up using less)
- 2 tablespoons olive oil
- Drain the toothpicks and have them close to your work surface for easy reach in a few minutes.
- In a mortar and pestle, grind the dried sage, fennel seeds, dried rosemary, salt and pepper until fine. You can also use a spice grinder. Set the mixture aside.
- Start at one end and take the edge of the tenderloin that is closest to you and start to roll it tight so the stuffing is on the inside. Once you have it tight, secure with a toothpick and continue this way all the way down the length of the meat, pushing any stuffing back in that escaped.
- Drizzle the rolled tenderloin with olive oil, take the spice mix and rub it evenly all of the meat.
- Heat a heavy or cast iron skillet over medium-high heat.
- Sear the tenderloin on all sides until it is evenly browned.
- If your skillet is ovenproof*, cover with foil and put the pan in the preheated oven. Roast the tenderloin in the oven for about 15 minutes, or until the internal temperature reaches 145-150 degrees F. Remove from the oven and allow to rest for 10 minutes. Remove toothpicks, or twine.
- *Note: If your skillet is not ovenproof, you can use a sheet pan or roasting pan.