Fall

Pancetta and Mushroom Stuffed Pork Tenderloin

October 13, 2011
Author Notes

Nice for a small dinner party served with your favorite risotto! —inpatskitchen

Test Kitchen Notes

I would be happy to eat inpatskitchen anytime based on this fantastic recipe. The combination of the pancetta, mushrooms, herbs, and Marsala is aromatic and very flavorful. I used chanterelles in the stuffing, and it was delicious. My pork tenderloin was on the small side, so I had extra stuffing which my husband gladly devoured on its own. The tenderloin is well-seasoned with the fennel and porcini powder; I used fennel pollen instead of the ground fennel seed to save a step. After searing, I transferred my stuffed tenderloin to a rack set over a shallow baking pan. Mine took about 30 minutes to hit 165ºF in the center, and was cooked perfectly. This dish is definitely worthy of a place at your holiday table. - hardlikearmour

hardlikearmour

  • Serves 4
Ingredients
  • For the stuffing
  • 1 tablespoon olive oil
  • 3 ounces sliced pancetta cut into a fine dice
  • 2 cups diced mushrooms (your choice)
  • 1 large clove garlic, crushed
  • 1 cup fresh bread crumbs
  • 1/2 cup chopped flat leaf parsley
  • 10 fresh basil leaves sliced thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Marsala wine
  • Putting it together
  • 1 pork tenderloin, about 1 1/2 pounds, butterflied lengthwise and then pounded with a meat mallet to form a rectangle about 6 by 12 inches.
  • 1/2 teaspoon porcini powder
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil for rubbing the roast.
  • The previously made stuffing
In This Recipe
Directions
  1. For the stuffing
  2. In a large saute pan, cook the pancetta in the olive oil until almost crisp. Add the mushrooms and garlic and continue to cook until the mushrooms brown a bit.
  3. Stir in the bread crumbs, parsley, basil, salt and pepper until all is combined. Moisten with the Marsala and set aside while you prep the tenderloin.
  1. Putting it together
  2. Spread the stuffing mixture lengthwise down the center of the butterflied tenderloin and then roll the roast and tie with butcher string to secure.
  3. Rub the entire roll with olive oil and then combine the porcini powder, ground fennel, salt and pepper and rub that over the roast.
  4. In a large non stick saute pan, sear the roast on all sides until well browned.
  5. Roast in a preheated 350F oven in an open roaster for 40 to 45 minutes. Let rest about 10 minutes before removing the string and slicing.

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Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!