Nice for a small dinner party served with your favorite risotto!

Serves 4

For the stuffing:

• 1 tablespoon olive oil
• 3 ounces sliced pancetta cut into a fine dice
• 2 cups diced mushrooms (your choice)
• 1 large garlic clove, crushed
• 1 cup fresh bread crumbs
• 1/2 cup chopped flat leaf parsley
• 10 fresh basil leaves sliced thinly
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup Marsala wine

1. In a large saute pan, cook the pancetta in the olive oil until almost crisp. Add the mushrooms and garlic and continue to cook until the mushrooms brown a bit.
2. Stir in the bread crumbs, parsley, basil, salt and pepper until all is combined. Moisten with the Marsala and set aside while you prep the tenderloin.

Putting it all together:

• 1 pork tenderloin, about 1 1/2 to 2 pounds, butterflied lengthwise and the pounded with a meat mallet to form a rectangle about 6 x 12 inches
• The previously made stuffing
• 1/2 teaspoon porcini powder
• 1/2 teaspoon ground fennel seed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil for rubbing the roast

1. Spread the stuffing mixture lengthwise down the center of the butterflied tenderloin and the roll the roast and tie with butcher string to secure.
2. Rub the entire roll with olive oil and the combine the porcini powder, ground fennel, salt and pepper and rub that over the roast.
3. In a large non stick saute pan, sear the roast on all sides until well browned.
4. Roast in a preheated 350F oven in an open roaster for 35 to 45 minutes. Let rest about 10 minutes before removing the string and slicing.