Savory Mushroom Stuffed Pork Tenderloin

Recipe courtesy of Mushrooms Canada and mushrooms.ca

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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