• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Savoury Mushroom Stuffed Pork Tenderloin

This Savory Mushroom Stuffed Pork Tenderloin is an impressive dish that can be served for the holidays or even for a stay at home date night!  8 oz/250g  Ontario mushrooms is about 3 cups (750 g) finely chopped. Pork may be slightly pink inside when sliced; don’t overcook. As a variation, you can add ¼ cup (50 mL) diced apple with the onion and red pepper, and reduce mustard to 2 tsp (10 mL).

8 servings

Savory Mushroom Stuffed Pork Tenderloin
Save RecipeSave Recipe
Recipe Image


  • 2 tbsp (30 mL) vegetable oil, divided
  • 8 oz (250 g) fresh Mushrooms, finely chopped
  • ¼ cup (60 mL) each finely diced red pepper and onion
  • 1 tsp (5 mL) each dried savory and sage leaves
  • ½ tsp (2 mL) each salt and pepper
  • 4 tsp (20 mL) Dijon mustard
  • 1 cup (250 mL) 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 savory, sage, salt and pepper, sauté 1 minute; remove from heat and stir in mustard and breadcrumbs.
  2. 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”(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. 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).
  3. 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.
  4. Apple Drizzle:
  5. In a small saucepan mix 1 cup (250 mL) apple juice with 1tbsp (15 mL) 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.
  6. Drizzle over sliced tenderloin. For special occasions reduce apple juice to 3/4 cup (175 mL) and add ¼ cup (50 mL) calvados after it has thickened.


Per Serving: Calories: 182, Sodium: 257 mg, Protein: 26.2 g, Fat: 6.1 g, Carbohydrates: 4.8 g, Dietary Fibre: 1.2 g
This recipe was kindly provided by our featured member, Mushrooms Canada

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology