Stuffed Pork Tenderloin with Red Wine Gravy

• 2 Tablespoons Unsalted Butter
• 1/2 pounds Cremini Mushrooms, Wiped Clean, And Finely Chopped Or Placed In A Food Processor (stems And All)
• 1 whole Medium Shallot, Finely Diced
• 1 teaspoon Salt To Taste
• 1 teaspoon Cracked Black Pepper, To Taste
• 1 pinch Dried Thyme
• 1/4 cups Brandy
• 4 pounds Pork Tenderloin, Non Marinated, Fat Trimmed
• 3 slices Uncooked Bacon, 2 Slices Chopped, 1 Reserved
• 1/4 cups Fresh Basil Leaves, Chopped
• 4 pieces Cooking Twine
• 1 Tablespoon Olive Oil
• 1 cup Merlot Wine
• 1 teaspoon Salt
• 1 teaspoon Cracked Black Pepper
• 3 Tablespoons All-purpose Flour
• 1- 1/4 cup Beef Stock

1. Begin by making the duxelle.
2. Get a large saute pan out and bring it to a medium to medium high heat.
3. Add in the butter, and let it melt.
4. Add in the chopped mushrooms, shallot, salt, pepper, and thyme.
5. Cook for about 15 minutes on medium heat, stirring on occasion.
6. About 15 minutes in remove the pan from the heat, add in the brandy, carry your pan outside and carefully ignite the brandy.
7. Cook until the flame resides, then return back onto the heat and cook until all of the moisture is removed.
8. Remove from the heat and let it cool.
9. During this time, take a fillet knife, and run it through the middle of the tenderloin, lengthwise.
10. The goal is to butterfly the tenderloin, working the knife, being careful not to go through.
11. Season with salt and pepper, add 2 slices of the chopped bacon, basil, and smear the cooled duxelle inside of the tenderloin.
12. Roll the tenderloin over, and seal (in four places) it with the cooking twine.
13. Drizzle with olive oil, and season the outside with salt and pepper, and top with the one whole slice of bacon.
14. Pork tenderloin is lean, it just needs a bit of fat during the cooking process.
15. Preheat your oven to 450 degrees F. Place tenderloin in the oven, uncovered for 25 minutes, then remove the pan, reduce the heat to 300 degrees, cover with foil, and cook for roughly 60 minutes.
16. During this time, make the gravy.
17. Add your sauce pot to the stove, and bring to a medium-high heat.
18. Add the wine and bring it to a boil.
19. Whisk in some more salt, pepper, and flour, and stock.
20. Continue cooking on medium-high heat for nearly 20 minutes, or until the sauce thickens into a nice gravy.
21. Taste and season with any additional salt and pepper.
22. Once the tenderloin is cooked, and if you are using a meat thermometer, the center of the tenderloin should read about 150 degrees.
23. Remove, and let it rest for about 10 minutes.
24. After letting it rest, slice into about 1-2 inch thick medallions.
25. Plate with some wild rice and generously drizzle with the red wine gravy.
26. The flavors of this dish are elegant, Earthy, and down right delicious.
27. Enjoy.

butter, cremini mushrooms, shallot, salt, black pepper, thyme, brandy, tenderloin, bacon, fresh basil, cooking twine, olive oil, merlot wine, salt, pepper, allpurpose, beef

Taken from tastykitchen.com/recipes/main-courses/stuffed-pork-tenderloin-with-red-wine-gravy/ (may not work)