Mushroom stuffed pork tenderloin

By á-2799

Ingredients

• 1 tbsp vegetable oil
• 8 oz white mushrooms, sliced
• 1 clove garlic, minced
• 1 tbsp fresh rosemary leaves, chopped and divided
• 1/2 tsp each salt and pepper, divided
• 2 green onions, thinly sliced
• 1 weetabix whole grain biscuit, crumbled
• 1/4 c toasted walnuts
• 2 pork tenderloins (About 2 lb)
• 1/4 c apple jelly or peach jam
• 2 tbsp grainy Dijon mustard

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 Heat the oil in a nonstick skillet, set over medium high heat. Add the mushrooms, garlic, 2 tsp rosemary and 1/4 tsp of each salt and pepper. Cook, stirring often, for 5 to 7 minutes or until the mushrooms are browned, cool slightly. Stir in the green onions, crumbled biscuit and walnuts.
Slice each tenderloin, almost all the way through, down the lentth of the meat to open like a book. Season evenly with the remaining salt and pepper. Arrange the stuffing down the centre of one tenderloin, cap with the remaining tenderloin. Secure snugly using kitchen twine, place on a rack on a rimmed baking sheet.
Stir the apple jelly with the mustard and remaining rosemary, brush one half evenly over the pork. Roast for 15 minute.Baste with the remaining jelly mixture. Roast for an additional 20 to 25 minutes. Rest for 5 minutes befor slicing.