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

"Impress company or your family with this delicious entree! Its not as difficult as it appears & it can be prepared in advance!"
photo by Chef ALEX photo by Chef ALEX
photo by Chef ALEX
Ready In:




  • 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.
  • Add apple and carrot; cook for 1 minute.
  • Remove from heat.
  • Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
  • Set aside.
  • PORK: Cut each tenderloin lengthwise halfway through; open like a book.
  • Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
  • Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
  • Place 1 piece of meat on strings.
  • With hands, press half of the stuffing over meat to cover surface.
  • Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
  • Top with remaining stuffing and meat.
  • Tie strings around roast, trimming any excess.
  • Spread mustard all over roast.
  • Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
  • Arrange thyme sprigs over top.
  • 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.
  • Transfer to cutting board; tent with foil.
  • Let stand for 10 minutes.
  • You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
  • GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
  • Discard ends.
  • Repeat with onion.
  • 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.
  • Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.

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  1. 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:)
  2. 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.


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
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