Porcini and Artichoke Stuffing (for Grilled Stuffed Pork Tenderloin)
By America's Test KitchenPublished on August 15, 2013
Time
25 minutes
Yield
Serves 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)
Ingredients
½ ounces dried porcini mushrooms, rinsed3 frozen artichoke hearts, thawed and patted dry (¾ cup)1 ounce Parmesan cheese, grated (½ cup)½ cup oil-packed sun-dried tomatoes, rinsed and chopped coarse¼ cup fresh parsley leaves 2 tablespoons pine nuts, toasted 2 garlic cloves, minced1 teaspoon finely grated lemon zest plus2 teaspoons lemon juice
Instructions
- Microwave ½ cup water and porcini in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Use fork to remove porcini from liquid and pat dry with paper towels. Discard soaking liquid. Pulse porcini, artichokes, Parmesan, tomatoes, parsley, pine nuts, garlic, lemon zest, and lemon juice in food processor until coarsely chopped, 5 to 10 pulses; season with salt and pepper to taste.
Time
25 minutesYield
Serves 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)Ingredients
Ingredients
Ingredients
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