This is such a savory recipe with a moist and flavourful stuffing. I found the recipe on mushrooms.ca but I’ve modified it slightly by adjusting the ingredients to my taste (more mushrooms of course!) and adding white wine. Here’s the original recipe. We served it with mashed potatoes and my amazing Beet Salad.
Time: 55 min, Prep: 20 min. Cook: 35 min.
- 350 g button mushrooms
- ½ red bell pepper
- 1 onion
- 2 Tbsp Dijon mustard
- 4 Tbsp olive oil
- 2 pork tenderloin (~500g each)
- 4 Tbsp fresh whole wheat bread crumbs (if you don’t know how to make bread crumbs click here)
- 1 tsp dried savory and sage
- Salt and pepper
- 300-400 ml white wine
Wash the mushrooms and carefully wipe them with a paper towel. Finely chop mushrooms as well as onion and pepper.
Heat 2 tablespoon olive oil in a frying pan and cook the onion and pepper over medium heat for about 4 minutes.
Add the mushrooms to the pan and sauté 3-4 minutes until moisture is released from mushrooms and evaporated. Add savory, sage, salt and pepper.
Remove from the heat and stir in mustard and bread crumbs.
Cut tenderloins almost in half lengthwise and 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.
Preheat the oven to 200ºC (400ºF).
In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes.
Transfer pork to baking pan and pour the wine over. Roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155ºF (75ºC). Once in a while you should baste pork with juices from the pan to keep the moist.
Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve.