Porcini and Artichoke Stuffing (for Grilled Stuffed Pork Tenderloin)

A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

YIELD 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)

TIME 25 minutes

Porcini and Artichoke Stuffing (for Grilled Stuffed Pork Tenderloin) photo

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Rasp Graters
Key Equipment - Food Processors

Instructions

1.

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.

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