Pork Tenderloin Roulade With Porcini Mushroom Sauce

Name: Pork Tenderloin Roulade With Porcini Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pork tenderloin; 1/2 cup butter, room temp; 1 tablespoon white truffle oil; 1/4 lb mortadella, sliced thin; 1/4 lb Fontina cheese; 1/2 cup flour; 1/4 cup extra virgin olive oil (EVOO); 1 shallot, minced; 2 tablespoons flour; 1 cup dry red wine; 1/3 lb assorted mushroom, sliced; 1/2 ounce dried porcini mushrooms (soaked in 1/2 cup warm water)

Servings: persons

1 large pork tenderloin
1/2 cup butter, room temp
1 tablespoon white truffle oil
1/4 lb mortadella, sliced thin
1/4 lb Fontina cheese
1/2 cup flour
1/4 cup extra virgin olive oil (EVOO)
1 shallot, minced
2 tablespoons flour
1 cup dry red wine
1/3 lb assorted mushroom, sliced
1/2 ounce dried porcini mushrooms (soaked in 1/2 cup warm water)

1
Preheat oven to 325u00b0F.
2
Butterfly pork tenderloin and flatten with mallet until 1/4 inch thick.
3
Tenderloin should end up approximately 12 inches by 8 inches.
4
Blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
5
Lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
6
With long side facing you roll tenderloin tightly and tie with butchers twine.
7
Dredge with flour.
8
Heat olive oil in large saute pan on medium high heat.
9
Sear tenderloin on all sides.
10
Remove loin from saute and place in oven while making sauce.
11
Sauce:
12
In saute pan add shallots and cook till soft.
13
Add 2 tablespoons flour and cook until smooth paste forms.
14
Add wine to deglaze pan.
15
Add assorted mushrooms saute until moisture is reduced about 5 minutes.
16
Add porcini mushrooms with soaking liquid and simmer till slightly thickened.
17
Check tenderloin and remove when it registers 155u00b0F on a thermometer.
18
Let rest 10 minutes covered with tin foil.
19
Remove string and slice tenderloin on the diagonal.
20
Serve plattered drizzled with sauce.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large pork tenderloin, 1/2 cup butter, room temp, 1 tablespoon white truffle oil, 1/4 lb mortadella, sliced thin, and more.

Yes, Pork Tenderloin Roulade With Porcini Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!