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Mushroom-and-Coppa-Stuffed Pork Tenderloin

Featured in our 2019 Christmas Guide
Scott Phillips

Servings: 4

Not only is this a flavorful way to enjoy pork tenderloin, but it also looks impressive. Your little secret is how simple this dish is to prepare.


For the pork

  • 10 oz. mushrooms, such as cremini, trimmed (about 3 cups)
  • 2 Tbs. unsalted butter
  • 1 Tbs. finely chopped garlic
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh basil
  • 1 pork tenderloin (1 to 1-1/4 lb.)
  • 3 oz. thinly sliced hot or sweet coppa
  • 1 oz. Parmigiano-Reggiano, grated (about 1 cup)
  • 1/4 cup fresh breadcrumbs
  • 2 Tbs. olive oil; more as needed

For the sauce

  • 1 tsp. minced shallot
  • 1 tsp. minced garlic
  • 1/2 cup dry white wine
  • 1-1/2 cups unsalted chicken stock
  • 1-1/2 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. chopped fresh basil

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 105
  • Sodium (mg): 920
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 32


Stuff and cook the pork

  • Pulse the mushrooms in a food processor until finely chopped (or chop by hand), and set aside.
  • Heat the butter in a medium skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the mushrooms, and season lightly with salt and pepper. Increase the heat to medium-high and cook, stirring, until the mushrooms are no longer giving off any liquid, 5 to 10 minutes. Stir in the basil, transfer to a plate, and refrigerate for at least 15 minutes.
  • Butterfly the tenderloin by making a lengthwise cut down the center of the tenderloin, taking care not to cut all the way through to the opposite side. Open the tenderloin, cover with a sheet of plastic wrap, and pound with a meat pounder to an even thickness between 1/4 inch and 1/2 inch.
  • Flip the tenderloin over so it’s cut side up (keep the tenderloin on the plastic wrap). Cover the pork with the coppa, overlapping the slices sightly (you may not need all of it). Spread the mushrooms over the coppa, leaving a 1/2-inch border. Sprinkle the cheese, then the breadcrumbs evenly over the mushrooms. Starting on the long side, roll the meat up tightly around the stuffing; for easy rolling, use the plastic wrap to help roll the meat up. Tie the roast with kitchen twine at 2-inch intervals , and season lightly all over with salt and pepper.
  • In a heavy-duty ovenproof skillet large enough to hold the tenderloin, heat the oil over medium-high heat. Brown the tenderloin well on all sides, 7 to 10 minutes. Lower the heat to medium, and cook, seam side down to start and then turning the pork occasionally, until the pork registers 130°F to 135°F on an instant-read thermometer, another 15 to 17 minutes. Transfer to a cutting board, leaving any juices in the pan, cover loosely with foil, and let rest.

Make the pan sauce

  • Pour off any excess fat from the skillet. Return the skillet to the stove over medium heat. Add the shallot and cook, stirring, for 30 seconds. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, stirring and scraping the brown bits from the bottom of the pan, until the wine has almost completely evaporated, 6 to 7 minutes. Add the chicken stock, increase the heat to medium-high, and cook, stirring frequently, until the sauce reduces slightly, 8 to 10 minutes. Lower the heat to low, stir in the butter, and season to taste with salt and pepper.
  • Remove the twine from the pork, slice, and serve with the sauce and the basil.


Rate or Review

Reviews (4 reviews)

  • User avater
    ThomasRenner | 05/14/2018

    very inspiring!

  • Lakecook1 | 05/23/2017

    Very good. Need to double the sauce.

  • LBH3Hotwire | 05/22/2017

    Received a complimentary edition of this issue (came with a new KitchenAid 14 cup, dicing attachment food processor purchase) and decided to gave this recipe a try. What intrigued me is that it has meat (Coppa), in a meat dish. And who doesn't love a good mushroom sauce? Right?

    My first meal was excellent, wowed two guests to the house. Ended up ordering cooking twine that was originally subbed with regular twine, that was run across an open flame to remove any protruding strings. I have prepared the meal three times and been able to reduce the instructions by half. I don't fault the writers, they were on a mission: accurate cooking information / details. The cooking times on the various portions of the meal preparation are dead on bye the bye.

    I ordered a two year subscription and look forward to reviewing Linguine w/fire-roasted romesco sauce recipe on page 82. I also included the fire roasted shrimp.

  • user-6158338 | 04/04/2017

    Easy, quick and simple to make, but still impressive when served. Be sure to tie it securely so the filling does not spill out.

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