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How to make: Roasted Pork Loin Stuffed with Mushrooms, Sage and Brandy Sauce

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.

Yield: 4

 

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 Egg

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

oven.

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.

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By: Chef Mark Kalix

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