Pork Tenderloin Stuffed with Shiitake Mushrooms
Ingredients:
4 8-ounce tenderloins
Shiitake Mushroom Stuffing (recipe below)
2 ounces clarified butter
5 ounces applejack
2 ounces apple puree
8 ounce pork stock
Preparation:
With chef’s steel, force tunnel in each tenderloin.
Stuff tenderloins with cooled Shiitake Mushroom Stuffing using pastry bag.
Heat clarified butter in sauté pan.
Sear tenderloins on all sides.
Deglaze pan with applejack, add apple puree and stock.
Bring to a boil.
Cover and braise gently for 20 minutes.
Remove tenderloins from sauce, slice on the bias and place atop pan sauce on
serving plates.
Shiitake Mushroom Stuffing:
Sauté 2 ounces minced white onion in 2 ounces of clarified butter; add 2 cups
diced shiitake mushrooms and 3/4 cup diced tart apples and sauté until tender.
Add 1 tsp each rubbed sage, salt and ground black pepper.
Deglaze pan with 2 ounces of Masala and 6 ounces of chicken stock; reduce to 3
ounces of liquid. Stir in 2 ounces finely chopped pistachios and 1/2 cup fine dry
bread crumbs and cook until dry.
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