Savory Mushroom Stuffed Pork Tenderloin

Recipe courtesy of Mushrooms Canada and mushrooms.ca

 

A moist and flavorful stuffing makes an impressive but simple meat dish. Top with an apple or calvados drizzle if desired. Refrigerate any leftovers as it slices beautifully the next day.

Yield: 8 servings

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Ingredients

2 tbsp vegetable oil, divided
2 cups fresh mushrooms, finely chopped
¼ cup red pepper, finely diced
¼ cup onion, finely diced
1 tsp dried savory leaves
1 tsp dried sage leaves
½ tsp salt
½ tsp pepper
4 tsp Dijon mustard
1 cup fresh whole wheat bread crumbs
2 pork tenderloin (about 1 lb each)

Directions

In medium skillet heat oil over medium high heat; sauté mushrooms, red pepper, and onion, sauté 3-4 minutes or until moisture is released from mushrooms and evaporated. Add savory, sage, salt and pepper, sauté 1 minute; remove from heat and stir in mustard and breadcrumbs. Cut tenderloins almost in half lengthwise so it opens like a book; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1 inch border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string. In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes.  If skillet handles are not oven proof cover with foil or transfer pork to baking pan and place in 400ºF oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155ºF. Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates. Drizzle with pan juices or apple drizzle (below).

Variation: Add ¼ cup diced apple with the onion and red pepper, reduce mustard to 2 tsp.

Apple Drizzle: In a small saucepan mix 1 cup apple juice with 1tbsp corn starch until smooth; bring to boil, stirring constantly and boil 1-2 minutes or until thickened and clear; stir in pan juices from the skillet. Drizzle over sliced tenderloin. For special occasions reduce apple juice to ¾ cup and add ¼ cup calvados after it has thickened.

NUTRITION FACTS per serving

Calories 270
Calories from Fat 80
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 85mg
Sodium 380mg
Total Carbohydrate 12g
Dietary Fiber 1g
Sugars 1g
Protein 33g
Vitamin D 3%
Vitamin A 4%
Vitamin C 10%
Calcium 4%
Iron 15%
Potassium 17%
Selenium 66%

 

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