Stuffed pork tenderloin with mushrooms and red wine sauce

Ingredients

• 2 pork tenderloins (about 400 g each)
• 300 g mixed mushrooms (for example chestnut, shiitake or portobello)
• 3 cloves garlic, finely chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground pepper
• Sunflower oil or neutral oil, for searing
• 200 ml red wine (full-bodied, such as Merlot or Côtes du Rhône)
• 200 ml beef stock
• 1 sprig fresh rosemary
• 30 g cold butter, in cubes

Instructions

1. 1

   Preheat the oven to 180°C.Chop the mushrooms finely and fry them over medium-high heat in a splash of oil until all the moisture has evaporated. Add the garlic, thyme, salt and pepper and cook for another 2 minutes. Let cool.Carefully slice the pork tenderloin lengthwise without cutting all the way through, so you can open it like a book. Gently flatten it with a meat mallet.Spread the mushroom filling evenly over the inside of the tenderloin. Roll it up tightly and tie it with kitchen twine at regular intervals.Season the outside of the loin generously with salt and pepper. Heat a splash of oil in an ovenproof pan and sear the pork tenderloin all over until golden brown on high heat, about 3 minutes per side.Place the pan in the oven and cook the pork tenderloin for about 20 to 25 minutes, until an internal temperature of 63°C. Then let the meat rest for at least 10 minutes under aluminum foil.Make the sauce while the meat rests. Deglaze the pan with the red wine and scrape up the browned bits. Add the beef stock and the sprig of rosemary and simmer over medium-high heat until reduced by half. Stir in a knob of cold butter at the end for gloss and to bind the sauce. Remove the rosemary.Remove the kitchen twine, slice the pork tenderloin into nice portions and serve with the red wine sauce spooned over. Lovely with potato gratin and roasted winter vegetables.