How to Make Pork Tenderloin with Garlic & Kale Stuffing

Ingredients

• 1½ cups (75 g/2.6 oz) dark leaf kale (e.g. cavolo nero)
• 2 cups (200 g/7.1 oz) white mushrooms
• 2 cloves garlic, crushed
• ½ medium (100 g/3.5 oz) Spanish chorizo or salami
• 2 large eggs
• 3 pounds (1.4 kg) pork tenderloin, fat and skin on
• 1 teaspoon salt
• Freshly ground black pepper

• ½ cup (15 g/0.5 oz) dried wild mushrooms
• Gravy from cooking the meat
• 2 tablespoons (30 g/1.1 oz) ghee, butter, or lard
• 1 cup (240 ml/8 fl oz) water, Bone Broth or vegetable stock
• 1 medium (110 g/3.9 oz) white onion, chopped
• 1 clove garlic, crushed

1. Preheat the oven to 450°F (230°C, or gas mark 8). Prepare the stuffing: Wash and chop the kale, removing any thick hard stems. Wash and slice the mushrooms. Place the crushed garlic in a hot pan greased with ghee and cook over a medium-low heat for 1 to 2 minutes.
2. Add the kale to the pan and cook for another 10 to 15 minutes. Add the mushrooms and diced chorizo and cook for 5 more minutes. Finally, add the eggs and cook for another 2 to 3 minutes, stirring frequently. When done, set it aside.
3. Prepare the tenderloin. Score the skin using a sharp knife. Make the cuts close together and cut through the skin and fat, but not through the meat.
4. Butterfly the tenderloin. Using a sharp knife held parallel to your work surface, start slicing the meat lengthwise, slowly pressing it out to create a flat tenderloin you can roll up. Pound it with a meat mallet if too thick. Season with salt and black pepper.
5. Start stuffing the tenderloin. Spread the stuffing over the meat, leaving a 1- to 2-inch (2.5 to 5 cm) border all around. Starting at a long side, roll up the pork to enclose the filling. To prevent the stuffing from falling out while roasting, fold about an inch (2.5 cm) of the short edges in as you roll. Firmly tie a kitchen string around the meat. Start by tying the loin lengthwise and then widthwise in four or five places, or place it in a butcher’s netting.
6. Cook in the oven for 20 minutes. Turn the heat down to 325°F (160°C, or gas mark 3) and cook for another 40 minutes or until the meat thermometer reads 175°F (79°C). When done, cover with foil and let it rest while you make the gravy.
7. Soak the dried porcini mushrooms in 1 cup (235 ml) of water for 15 minutes and then drain. Pour the meat juices in a pan and then add the ghee, Bone Broth, chopped onion, garlic, and the mushrooms. Cook until the sauce is reduced by half and remove from the heat. Using a hand blender, pulse until smooth. If the sauce is too thick, add more water, broth, or vegetable stock.
8. Remove the kitchen string and slice the pork loin. Pour the gravy over the slices and serve with braised vegetables, such as Braised Cabbage with Pancetta or Creamy Vegetable Mash.