New 8 & 20 for the Holidays: Mushroom Stuffed Pork Tenderloin and How-To Pics

I have a new 8 & $20 up on WineSpectator.com.  Today's is for a Mushroom-Stuffed Pork Tenderloin and it is perfect for entertaining during the holidays and year-round.  

The technique looks a little intimidating, but it is really quite simple.  To assuage any lingering fears, however,  I'm adding a few step-by-step pictures here as a bonus.

1. Start by facing the pork tenderloin out away from you and hold knife parallel to the board. Begin to slice the pork half way up it's thickness. Carefully continue to slice through the tenderloin until you reach approximately 3/4 of the way through the pork, being very careful not to slice all the way through.

2. Open the tenderloin, so it lays flat, as if it were a book. Use a meat mallet to pound the meat to a thickness of approx 2/3 of an inch.

3. Spread a thin layer of the stuffing over the tenderloin.

4.  Begin to roll the tenderloin back up lengthwise, in the direction you cut.

4. Tie 4 to 5 pieces kitchen twine around the pork tenderloin to create sections and secure.

Your tenderloin is now ready to be cooked.

Once cooked, slice into rounds, serve and give yourself a pat on the back for being fancy.

Photo Credit for all photos: Greg Hudson

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