Pork Tenderloin with Mushroom Stuffing & Pan-seared Onion & Appl

Submitted by CountryLady

"Impress company or your family with this delicious entree! Its not as difficult as it appears & it can be prepared in advance!"

 

• Ready In: 3hrs
• Ingredients: 21
• Serves: 8

ingredients

• STUFFING

• 2 tablespoons butter
• 2 tablespoons oil
• 4 mushrooms, finely diced
• 3⁄4 cup onions or 3/4 cup shallot, finely diced
• 1 carrot, finely chopped
• 2 cups coarse unseasoned bread crumbs
• 1⁄3 cup fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1⁄4 teaspoon dried sage
• 1⁄4 cup Dijon mustard
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

• PORK

• 1⁄3 cup fresh parsley
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3 (12 ounce) boneless pork tenderloin
• 1⁄4 cup Dijon mustard
• 3 large apples

• GARNISH

• 1 large red onion
• 1 apple, unpeeled,thinly sliced
• 3 tablespoons vegetable oil (approximately)

directions

1. STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
2. Add apple and carrot; cook for 1 minute.
3. Remove from heat.
4. Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
5. Set aside.
6. PORK: Cut each tenderloin lengthwise halfway through; open like a book.
7. Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
8. Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
9. Place 1 piece of meat on strings.
10. With hands, press half of the stuffing over meat to cover surface.
11. Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
12. Top with remaining stuffing and meat.
13. Tie strings around roast, trimming any excess.
14. Spread mustard all over roast.
15. Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
16. Arrange thyme sprigs over top.
17. Place in 400°F oven; reduce heat to 350°F and roast until meat thermometer registers 160°F, 1 1/4 to 1 3/4 hours.
18. Transfer to cutting board; tent with foil.
19. Let stand for 10 minutes.
20. You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
21. GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
22. Discard ends.
23. Repeat with onion.
24. In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
25. Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.

Reviews

[Kittencalrecipezazz]

I have been wanting to try this recipe and finally got to make it today. This recipe is a bit time consuming but very well worth the extra effort. I prepared the stuffing mixture a day in advance, and doubled the complete recipe for 6 tenderloins, the stuffing alone is worth a five star rating, I used canned mushrooms and added in about 1 tablespoon of minced fresh garlic. The trick to this is watch your cooking time closely, as this cut of pork has a tendency to dry out fast. There was not a speck of meat left over, and I had rave reviews from everyone. This is an amazing recipe, you will think you are eating at a 5 star restaurant. I will repeat this recipe many times again. Thank you so much Marg for another winner, we enjoyed it very much!...Kitten:)

 

[Kzatrini]

This is an excellent recipe! The recipe is fairly easy to follow and the end result is rich and satisfying. The stuffing was amazing, I added a half cup of beef broth to the stuffing but other than that I wouldn't change a thing. My parents and boyfriend loved it.