Pork Tenderloin With Fruit Stuffing And Shiitake Sauce

• 1 1/2 cups vegetable broth, divided
• 1 cup chopped mixed dried fruit
• 1/2 cup minced shallots, divided
• 1/2 teaspoon minced garlic
• 3 tablespoons olive oil, divided
• 1/4 cup Italian-seasoned breadcrumbs
• 1 (1-pound) pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 to 6 fresh sage leaves
• 8 ounces shiitake mushrooms, thinly sliced
• 1/4 cup dry red wine
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Bring 1/2 cup broth to a boil in a small saucepan over high heat; remove from heat, and add dried fruit. Let stand 20 minutes.
2. Saute 1/4 cup shallots and garlic in 1 tablespoon hot oil in a large skillet until tender. Stir in fruit mixture and breadcrumbs; set side.
3. Cut tenderloin in half lengthwise, cutting to within 1 inch of opposite side. Open halves, and press flat. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Spoon stuffing mixture down center of tenderloin; top with fresh sage leaves. Close tenderloin, securing with string at 1-inch intervals. Wipe skillet clean.
5. Brown tenderloin on all sides in 1 tablespoon hot oil in skillet over medium-high heat (about 2 minutes on each side). Transfer to a lightly greased broiler pan.
6. Bake at 350u0b0 for 35 minutes or until done.
7. Wipe skillet clean; saute remaining 1/4 cup shallots in remaining 1 tablespoon hot oil until tender. Add mushrooms, and saute 5 minutes. Add remaining 1 cup broth and wine; cook until liquid is reduced by half. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with tenderloin slices.

vegetable broth, shallots, garlic, olive oil, italianseasoned breadcrumbs, pork tenderloin, salt, pepper, sage, shiitake mushrooms, red wine, salt, pepper

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-fruit-stuffing-shiitake-sauce (may not work)