How to make: Roasted Pork Loin Stuffed with Mushrooms, Sage and Brandy Sauce
3 tablespoons olive oil, divided
1 (1-pound) pork tenderloin, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons minced shallot
1/4 cup dry white wine
1 cup mushrooms, chopped
1 teaspoon sage, chopped
1/2 cup brandy
1/4 cup chicken broth, low-sodium
2 tablespoons unsalted butter, optional
2 tablespoons minced sage
Arrange the pork in a shallow baking dish and coat with 2 tablespoons olive oil. Let
stand at room temperature for 30 minutes.
Preheat an oven to 400 degrees and position an oven rack in the upper portion of the
In a large cast iron pot sauté the shallots in 2 tbs of oil, then add the mushrooms
sautéing until fully cooked. Season with salt and pepper, remove from heat and spread out in a thin layer on a sheet tray to aid in cooling. Once mostly cool add the egg and sage to the mushroom mixture.
Slice the port loin open like a threefold envelope. Place the cooled mushroom mix
inside and roll into a large log with the seams overlapping. Use butcher twine to tie the pork closed for cooking.
By: Chef Mark Kalix
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Pork tenderloin is an extremely versatile meat that lends itself well to a variety of sauce combinations. The flavor of the mushroom and sage make this dish perfect for a winter dinner party.