Southern Living Christmas Cookbook: Duxelles-Stuffed Pork Tenderloin

Okay, this isn't the greatest picture ever taken, and it doesn't even show the beautiful gravy that was served alongside this gorgeous tenderloin, but in all fairness, I had to snap my shot as fast as possible so the eating could commence.  For a recipe that is much easier than it looks, you get a pretty magnificent roast to put on your holiday table.

Duxelles-Stuffed Pork Tenderloin
From Southern Living Christmas Cookbook (exclusively for Dillard's)

2 shallots, chopped
2 tablespoons olive oil
8 ounces assorted mushrooms, coarsely chopped
1¼ teaspoons kosher salt, divided use
1¼ teaspoons freshly ground black pepper, divided use
2 large garlic cloves, minced
1½ teaspoons chopped fresh thyme
¼ cup chopped fresh parsley
½ teaspoon firmly packed lemon zest
2 tablespoons fine dry breadcrumbs
2 (1¼-pounds) pork tenderloins
1 (4-ounce) package thinly sliced prosciutto
½ cup Marsala wine
1 cup chicken broth
¾ cup heavy cream

Lightly grease a roasting pan.  Sauté the shallots in hot olive oil in a large nonstick skillet over medium heat for 2 minutes or until crisp-tender.  Add the mushrooms, ½ teaspoon of the salt, and ½ teaspoon of the pepper; sauté 7 minutes or until tender and liquid evaporates.  Add the garlic and thyme; sauté 1 minute.  Remove from heat and stir in the parsley, lemon zest, and breadcrumbs.  Cool completely.

Butterfly each tenderloin by making a horizontal cut into one side of the pork, cutting to within ½ inch of the other side.  Do not cut all the way through.  Unfold the tenderloins, forming rectangles, and place each between 2 sheets of heavy-duty plastic wrap; flatten to ½-inch thickness using a meat mallet or rolling pin.

Preheat the oven to 400°F.  Spread the mushroom mixture evenly over the tenderloins, leaving a ½-inch border.  Roll up the tenderloins, starting at one long side.  Sprinkle the tenderloins with ½ teaspoon of the salt and ½ teaspoon of the pepper.  Place half of the prosciutto, overlapping slices, on top of each tenderloin.  Wrap the prosciutto around the tenderloins; secure with kitchen twine at 2-inch intervals.

Place the tenderloins in the prepared pan.  Bake, uncovered, for 30 minutes or until a meat thermometer inserted into the thickest portion registers 145°F.  Transfer the tenderloins to a platter and cover with aluminum foil.  Let stand 10 minutes.

Meanwhile, bring the Marsala to a boil in a medium saucepan over medium-high heat.  Boil, uncovered, 6 minutes or until reduced by half, stirring occasionally.  Stir in the chicken broth; return to a boil.  Reduce heat and simmer 9 minutes or until reduced by half.  Stir in the heavy cream and simmer 3 minutes or until slightly thickened.  Stir in the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Serve the sauce with the pork.

Makes 8 to 10 servings