Pork Tenderloin Roulade With Porcini Mushroom Sauce

Recipe by gregory schulte
READY IN: 30mins




  • Preheat oven to 325°F.
  • Butterfly pork tenderloin and flatten with mallet until 1/4 inch thick.
  • Tenderloin should end up approximately 12 inches by 8 inches.
  • Blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
  • Lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
  • With long side facing you roll tenderloin tightly and tie with butchers twine.
  • Dredge with flour.
  • Heat olive oil in large saute pan on medium high heat.
  • Sear tenderloin on all sides.
  • Remove loin from saute and place in oven while making sauce.
  • Sauce:
  • In saute pan add shallots and cook till soft.
  • Add 2 tablespoons flour and cook until smooth paste forms.
  • Add wine to deglaze pan.
  • Add assorted mushrooms saute until moisture is reduced about 5 minutes.
  • Add porcini mushrooms with soaking liquid and simmer till slightly thickened.
  • Check tenderloin and remove when it registers 155°F on a thermometer.
  • Let rest 10 minutes covered with tin foil.
  • Remove string and slice tenderloin on the diagonal.
  • Serve plattered drizzled with sauce.