Recipe: Savory Mushroom Stuffed Pork Tenderloin with Apple Drizzle

SAVORY MUSHROOM STUFFED PORK TENDERLOIN
"A moist and flavorful stuffing makes an impressive but simple meal dish. Top with an apple or calvados drizzle if desired Refrigerate any leftovers as it slices beautifully the next day."



2 tbsp vegetable oil, divided use
2 cups finely chopped fresh mushrooms
1/4 cup finely diced red bell pepper
1/4 cup finely diced onion
1 tsp dried savory leaves
1 tsp dried sage leaves
1/2 tsp salt
1/2 tsp ground black pepper
4 tsp Dijon mustard
1 cup fresh whole wheat bread crumbs
2 pork tenderloin (about 1 lb each)
Apple Drizzle (optional, for serving, recipe follows)

In medium skillet heat oil over medium high heat. Saute mushrooms, red pepper and onion 3-4 minutes or until moisture is released from mushrooms and evaporated Add savory, sage, salt and pepper, saute 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 center of each, leaving 1-inch border around the edges. Fold long edges over stuffing overlapping as necessary, and told 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.

Place in 400 degree F oven and roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155 degrees F. 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 1/4 cup diced apple with the onion and red pepper, reduce mustard to 2 tsp.

APPLE DRIZZLE:

1 cup apple juice
1 tbsp corn starch
Pan juices from the skillet (above)
1/4 cup calvados (optional)

In a small saucepan mix apple juice with 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 3/4 cup and add calvados after it has thickened.

Makes 8 servings
Source: the Mushroom Council