Porcini and Artichoke Stuffing (for Grilled Stuffed Pork Tenderloin)

Name: Porcini and Artichoke Stuffing (for Grilled Stuffed Pork Tenderloin)
Yield: Serves 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)
Ingredients: 1/2 ounces, dried porcini mushrooms, rinsed; 3 , frozen artichoke hearts, thawed and patted dry (3/4 cup); 1 ounce, Parmesan cheese, grated (1/2 cup); 1/2 cup, oil-packed sun-dried tomatoes, rinsed and chopped coarse; 1/4 cup, fresh parsley leaves; 2 tablespoons, pine nuts, toasted; 2 , garlic cloves, minced; 1 teaspoon, finely grated lemon zest plus; 2 teaspoons, lemon juice

Vegetables
Quick
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2011

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

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

TIME 25 minutes

Porcini and Artichoke Stuffing (for Grilled Stuffed Pork Tenderloin)

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