Stuffed  Pork  Tenderloins

• 5 shallots
• 1/2 package (225 g) white mushrooms, chopped
• 1/2 package (225 g) white mushrooms, sliced
• 80 g (5 tbsp) butter
• 1 package (375 g) ROMA Bella Vita Mediterranean Sausage, casing removed and meat crumbled
• 2 slices stale bread, diced
• 2 egg yolks
• 1/2 bunch flat-leaf parsley, finely chopped
• 2 pork tenderloins (about 1.2 kg total)
• Oil
• 250 ml (1/2 cup) dry white wine
• 500 ml (1 cup) chicken broth
• 150 ml (2/3 cup) heavy cream

Stuffed Pork Tenderloins

• Peel and chop 2 shallots; sauté them in 2 tablespoons of butter with the chopped mushrooms.
• In a bowl, combine the mushroom mixture, sausage meat, diced bread, half of the parsley, and the egg yolks.
• Season with salt and pepper.
• Slice the pork tenderloins lengthwise and fill them with the stuffing.
• Tie them up like roasts and brown them in 2 tablespoons of butter with a little oil.
• Bake at 375°F until the internal temperature of the meat reaches 140°F.

Mushroom Sauce

• Peel and finely chop the remaining shallots.
• In a skillet, sauté the shallots and sliced mushrooms in the remaining butter.
• Pour in the wine and bring to a boil for 2 minutes. Add the broth, season with pepper, and cover. Let reduce by half.
• Stir in the cream and continue cooking for 5 minutes, or until the sauce is thick enough to coat the back of a spoon.
• Season with salt and pepper.

Assembly

• Slice the pork tenderloins.
• Top with the mushroom sauce and serve with mashed potatoes and asparagus.