MUSHROOM STUFFED PORK TENDERLOIN

The beauty of cooking with mushrooms is that they can easily be incorporated into your favourite meals! In this mouth-watering recipe, a moist and flavourful mushroom-based stuffing makes an impressive but simple meat dish. Take advantage of seasonal flavours with an apple or calvados drizzle on top, if desired, and refrigerate any leftovers—it slices beautifully the next day.

PREP TIME: 20 MIN

• COOK TIME: 35 MIN

• SERVES: 8

Ingredients

• 2 tbsp vegetable oil, divided

• 8 oz fresh mushrooms (crimini, shiitake, oyster), finely chopped

• 1/4 cup each finely diced red pepper and onion

• 1 tsp each dried savoury and sage leaves

• 1/2 tsp each salt and pepper

• 4 tsp Dijon mustard

• 1 cup fresh whole wheat bread crumbs

• 2 pork tenderloin (about 1 lb/500g each)

• 1 cup apple juice

• 1 tbsp cornstarch

Directions

PORK TENDERLOIN:

1 In a 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 savoury, sage, salt and pepper, and sauté 1 minute; remove from heat and stir in mustard and breadcrumbs.

2 Cut tenderloins almost in half lengthwise so they open like a book; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1”(2.5 cm) border around the edges. Fold long edges over stuffing, overlapping as necessary, and fold in the narrow end; secure with skewers or string.

3 In a large skillet, heat the remaining oil over medium-high heat and sear both sides of the tenderloins for about 5 minutes. If skillet handles are not oven-proof, cover with foil or transfer pork to baking pan and place in 400°F (200°C) oven; roast for 20-25 minutes or until juices run clear or when an instant-read thermometer reads 155°F (75°C). 4 Let stand covered with foil for 5-10 minutes; remove skewers or string, slice and serve fanned out on serving plates.

5 Drizzle with pan juices or

apple drizzle.

APPLE DRIZZLE:

1 In a small saucepan, mix 1 cup (250 mL) apple juice with 1tbsp (15 mL) cornstarch until smooth; bring to boil, stirring constantly and boil 1-2 minutes or until thickened and clear; stir in pan juices from the skillet.

2 Drizzle over sliced tenderloin.

NOTES

• 8 oz/250g mushrooms is about 3 cups (750 g) finely chopped.

• Pork may be slightly pink inside when sliced; don’t overcook.

• Switch it up and add ¼ cup (50 mL) diced apple with the onion and red pepper, reduce mustard to 2 tsp (10 mL)

• For special occasions, reduce apple juice to 3/4 cup (175 mL) and add ¼ cup (50 mL) calvados after it has thickened.