Savoury Mushroom Stuffed Pork Tenderloin

Try the lean goodness of Pork this season

This Thanksgiving, why not try something a little different? How about Pork? Pork tenderloin is so easy, not expensive and feeds a crowd! A moist and flavourful stuffing makes an impressive but simple meat dish. Top with an apple or calvados drizzle if desired. Refrigerate any leftovers as it slices beautifully the next day for sandwiches.

Time for a party!
Author: Visit
Serves: 8
  • 2 tbsp vegetable oil, divided
  • 8 oz fresh Mushrooms, finely chopped
  • ¼ cup Each finely diced red pepper and onion
  • 1 tsp Each dried savoury and sage leaves
  • ½ tsp Each salt and pepper
  • 4 tsp Dijon mustard
  • 1 cup fresh whole wheat bread crumbs
  • 2 pork tenderloin (about 1 lb/500g each)
  1. In medium skillet heat oil over medium high heat; sauté mushrooms, red pepper, and onion, sauté 3-4 minutes or until moisture is released from mushrooms and evaporated. Add savoury, sage, salt and pepper, sauté 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 centre of each, leaving 1” border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string.
  2. 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 and place in 400ºF (200ºC) oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155ºF (75ºC). 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 (see below).
Apple Drizzle: In a small saucepan mix 1 cup apple juice with 1 Tbsp 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 1/4 cup calvados after it has thickened.


8 oz/250g mushrooms is about 3 cups (750 g) finely chopped. Pork may be slightly pink inside when sliced; don’t overcook.

Add ¼ cup (50 mL) diced apple with the onion and red pepper, reduce mustard to 2 tsp.

Looking for more delicious recipe ideas from Mushrooms Canada? Visit

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One Response to "Savoury Mushroom Stuffed Pork Tenderloin"

  1. Redawna says:

    This is definitely a must try. I can taste the flavors of the pork apple and mustard already.

    I just hope my string tying skills are up to the challenge.

    No matter, it is going to be fantastic!


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