Pork Tenderloin Stuffed with Porcini Mushrooms and Salsa Verde

Serves 6

Porcini stuffing:

1 pound fresh porcini mushrooms, sliced 1/4-inch thick

4 garlic cloves, thinly sliced

1 teaspoon each chopped fresh sage and thyme

2 tablespoons extra-virgin olive oil

Salt, pepper

Pork:

2 pork tenderloins, 1 to 1 1/4 pounds each

1 teaspoon each chopped fresh sage and thyme

1 teaspoon salt

2 teaspoons freshly ground black pepper

1 tablespoon extra-virgin olive oil

Tomato salsa verde:

3 anchovy fillets, rinsed and chopped

1/3 cup packed chopped fresh basil

2/3 cup packed chopped flat-leaf parsley

1/2 cup packed chopped celery leaves

1 garlic clove, peeled

1/2 cup good extra-virgin olive oil

2 tablespoons balsamic vinegar

2 cups seeded, diced vine-ripe tomatoes, preferably heirloom varieties

1. Preheat oven to 400 degrees.

2. Toss stuffing ingredients together with a sprinkling of salt and pepper. Spread mixture in a roasting pan; roast 5 minutes, stir and roast 5 minutes more, until mushrooms are soft and fragrant. Set aside to cool. Increase temperature to 450 degrees.


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3. Butterfly tenderloins: Make a deep lengthwise cut down the center of each, being careful not to cut all the way through. Open the meat like a book and place between 2 slices of plastic wrap. Pound with a mallet until 1/4-inch thick. Spread a layer of mushrooms over each tenderloin, leaving a 1-inch border all around. Roll meat to encase the filling. Tie the tenderloins at 2-inch intervals with butcher's twine.

4. Combine the sage, thyme, salt and pepper; rub all over the tenderloins.

5. Heat the oil in a large, heavy, ovenproof skillet over medium-high heat. Sear tenderloins on all sides, 3 to 4 minutes total. Transfer to oven; roast 15 minutes or until an instant-read thermometer registers 135 to 140 degrees. Transfer meat to a platter, tent loosely with foil and let rest 5 to 10 minutes.

6. Meanwhile, place the anchovies, basil, parsley, celery and garlic in a food processor. Add oil and vinegar; pulse until blended. Transfer to a bowl and stir in tomatoes. Season to taste.

6. Carve meat into inch-thick slices. Serve with salsa.

-- Bruce Aidells, "The Great Meat Cookbook" (Houghton Mifflin, $40, 632 pages)