Step 1

Preheat oven to 400 degrees

Step 2

To make the duxelles, heat the olive oil in a large skillet over medium heat. Add the mushrooms, onion, celery, carrot, garlic, thyme, salt, and pepper. Cook, stirring occasionally, for 5 minutes.

Step 3

Add the flour and cook, stirring, for 1 minute.

Step 4

Add the white wine and chicken broth. Cook, stirring, until the liquid has been absorbed and the mixture is thickened.

Step 5

To prepare the pork, cut the tenderloin in half lengthwise. Using a sharp knife, make a lengthwise cut down the center of each half, being careful not to cut all the way through. Open up the pork so it resembles a butterfly.

Step 6

Spread the duxelles evenly over the surface of the pork. Roll up the pork, starting at one long side and rolling it until it resembles a log.

Step 7

Tie the pork with kitchen string at 1-inch intervals.

Step 8

In two separate bowls, crack the egg and pour out the breadcrumbs. Dip the pork in the egg mixture, then coat it with the breadcrumbs.

Step 9

Place the pork on a rack in a roasting pan. Roast for 45 minutes or until the internal temperature of the pork reaches 145 degrees.

Step 10

Remove the pork from the oven and let rest for 3-5 minutes before slicing it into medallions. Serve immediately.