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
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!