Pork Tenderloin Roulade With Porcini Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Maggiano best Italian cook contest finalist from the rocky mountain news Ingredients:
1 large pork tenderloin |
1/2 cup butter, room temp |
1 tablespoon white truffle oil |
1/4 lb mortadella, sliced thin |
1/4 lb fontina cheese |
1/2 cup flour |
1/4 cup extra virgin olive oil (evoo) |
1 shallot, minced |
2 tablespoons flour |
1 cup dry red wine |
1/3 lb assorted mushroom, sliced |
1/2 ounce dried porcini mushrooms (soaked in 1/2 cup warm water) |
Directions:
1. Preheat oven to 325°F.
2. Butterfly pork tenderloin and flatten with mallet until 1/4 inch thick.
3. Tenderloin should end up approximately 12 inches by 8 inches.
4. Blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
5. Lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
6. With long side facing you roll tenderloin tightly and tie with butchers twine.
7. Dredge with flour.
8. Heat olive oil in large saute pan on medium high heat.
9. Sear tenderloin on all sides.
10. Remove loin from saute and place in oven while making sauce.
11. Sauce:.
12. In saute pan add shallots and cook till soft.
13. Add 2 tablespoons flour and cook until smooth paste forms.
14. Add wine to deglaze pan.
15. Add assorted mushrooms saute until moisture is reduced about 5 minutes.
16. Add porcini mushrooms with soaking liquid and simmer till slightly thickened.
17. Check tenderloin and remove when it registers 155°F on a thermometer.
18. Let rest 10 minutes covered with tin foil.
19. Remove string and slice tenderloin on the diagonal.
20. Serve plattered drizzled with sauce.
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