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

Recipe by CountryLady
READY IN: 3hrs




  • 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.