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Pork Tenderloin with Mushroom Stuffing & Pan-Seared Onions and Apples


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  • 3 boneless pork tenderloins
  • ¼ cup Dijon mustard
  • 1 apple (unpeeled) thinly sliced
  • ¼ tsp each salt and pepper
  • 6 fresh thyme sprigs
  • 2 Tbsp each butter and olive oil
  • 4 cups finely diced mushrooms
  • ¾ cup finely shopped onions or shallots
  • 1 apple (unpeeled) diced
  • 1 carrot, finely chopped
  • 2 cups coarse fresh breadcrumbs
  • 1/3 cup chopped fresh parsley
  • 1 Tbsp chopped fresh thyme or ½ tsp dried
  • ¼ tsp each salt and pepper
  • 3 large apples
  • 1 large red onion
  • 3 Tbsp oil



Step 1

STUFFING: In large skillet, heat butter and oil over medium-high heat. Cook mushrooms and onions, stirring occasionally for about 8 minutes or until liquid is evaporated. Add apple and carrot; cook for 1 minute. Remove from heat. Add breadcrumbs, parsley, thyme, sage, salt and pepper, combine well and set aside.
Cut each tenderloin lengthwise, halfway through; open like a book. Place between waxed paper and pound to about ¼” thickness. Cut about 7 pieces of kitchen string into 15” lengths and arrange crosswise in a lightly greased roasting pan. Place 1 piece of meat on strings. Press half the stuffing over meat to cover surface. Top with second piece of meat, placing the wide end over the thin end of the first piece, tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around meat. Spread mustard all over roast. Arrange apple slices in row on top of meat and sprinkle with salt and pepper. Arrange sprigs of thyme over top. Place in 400 oven and reduce heat to 350 and roast for 1 ¼ to 1 ¾ hours or until meat thermometer registers 160 F (70C). Transfer to cutting board and tent with foil. Let stand for 10 minutes. Slice roast and arrange on platter. Surround with Pan-Seared Onions and Apples.

Cut uncored apples crosswise into ½” thick slices. Discard ends. Repeat with onion. In large skillet, heat half the oil over medium-high heat; sear apples and onion for 1-2 minutes per side or until browned, adding more oil if necessary.

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