Ingredients:
1/4 lb fresh shitake mushrooms sliced thin, stems removed
1 ea clove garlic crushed
1 cup fresh kale leaves, stems removed, washed and thinly sliced
1 tbsp water
4 oz pork trimmings (or 4oz mild Italian sausage)
1 tsp Ground fennel seed
1/8 tsp paprika
1/2 tbsp minced fresh parsley
1 tbsp olive oil (divided ½ tbsp. and ½ tbsp.)
Kosher salt and freshly cracked black pepper to taste
1 each Pork Tenderloin
Procedure:
1. Add ½ tbsp. oil to hot sauté pan.
2. Add shitake mushrooms and cook until rich golden brown in color.
3. Add garlic and cook quickly until garlic aroma is aromatic but not browned
4. Add kale to pan with water and stir until kale is wilted and bright green.
5. Remove kale and shitake from pan and allow to cool.
6. Place pork trimmings in food processor and puree until coarsely chopped like Italian sausage.
7. Mix in fennel, paprika, parsley, kale and shitake mixture, salt and pepper and place in baggie or pastry bag in the refrigerator until needed.
8. Use clean and sanitized sharpening steel to create channel through pork tenderloin.
9. Squeeze pork sausage filling into pork tenderloin to evenly distribute. Season outside of pork with salt and pepper.
10. Place ½ tbsp. oil in hot sauté pan and sear stuffed pork tenderloin on all sides until golden. Finish in 300 degree oven until done.
11. Remove pork from oven and let rest covered in foil for 10 minutes before slicing.
Recipe Author: Chef Michael McGreal
Chef's Background: Department Chair of Culinary Arts at Joliet Junior College
Author of "Culinary Arts Principles and Applications" © 2012
Source: http://www.anfponline.org/Events/12Annual_Handouts/Recipes_Chef_Michael_McGreal.pdf