The Recipes

Pork Tenderloin with Mushroom Stuffing

This is just a perfect Sunday meal before you embark on a long week.  It doesn't take nearly as long as a traditional roast, but delivers all the comfort and flavor of that kind of meal.

Pork Tenderloin with Mushroom Stuffing


- 12-oz. pork tenderloin (serves two people)
- 1/2 container of mushrooms, rubbed clean, stems removed and finely diced
- 1 clove garlic, minced
- 1 T. paprika
- 1/4 small yellow onion, diced
- 2 slices bacon, cut into small dice
- 1/4 c. white wine
- 1 T. grainy mustard
- salt
- pepper
- olive oil
- 1 T. butter

Preheat the oven to 350 degrees.

In a sauce pan, add the bacon and let it render for 3-4 minutes, letting it turn brown and crisp.  Remove the bacon and put it on a paper-towel lined plate.  Remove some of the bacon fat if necessary.

Add the onion to the pan and let it soften for 2-3 minutes before adding the mushrooms.  Cook another 4-5 minutes, then add the garlic and paprika.  Stir to combine for a minute longer.  Season very lightly with salt and pepper and add in the butter.  Let it melt, then remove from the heat and stir the bacon back in.

Cut the pork tenderloin down the long side, stopping 1/2 in. before cutting completely in half.  Open up the pork like a book.  Cover it with plastic wrap and pound it out to 1/4-in. uniform thickness.  Spoon the mushroom filing all over the pork.  Carefully roll up the tenderloin and secure with kitchen twine.

Heat 1 T. of olive oil in a pan.  Season the pork tenderloin on all sides with salt and pepper.  Add it to the pan once the oil is starting to ripple.  Let it brown for 1-2 minutes on all sides, then transfer to the oven.  Cook for 18-20 minutes.

Remove the pork from the oven and let it rest.  Add the wine and mustard to the pan, whisking to scrape up the bits from the bottom of the pan.  Let it reduce by about half and remove it from the heat.  Snip the kitchen string from the pork and cut it into 1-in. pieces.  Arrange on a plate and drizzle the pan sauce over the top.