Elegant and Easy Dinner: Savory Mushroom-Stuffed Pork Tenderloin
By: Sheri Wetherell
Published: December 11, 2013

This juicy pork tenderloin recipe is easy enough to make any night of the week. Simply sauté mushroom, peppers, onions and herbs in an ovenproof skillet for a few minutes, then mix in mustard and breadcrumbs. Slice open pork tenderloin like an open book, stuff with the mushroom mixture, tie with string or secure with skewers then give it a quick sear to brown the meat on all sides. Toss a few baby potatoes in the pan and let them roast in the oven along with the tenderloin for a delicious one-skillet meal that's ready in less than 30 minutes!
 Savory Mushroom-Stuffed Pork Tenderloin
Submitted to Foodista by Robin Duke 
	Serves 8
	2 tbsp vegetable oil, divided
	8 oz fresh Mushrooms, finely chopped
	1/4 cup Each finely diced red pepper and onion
	1 tsp Each dried savory and sage leaves
	1/2 tsp Each salt and pepper
	4 tsp Dijon mustard
	1 cup fresh whole wheat bread crumbs
	2 pork tenderloin (about 1 lb each)
	 
	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.
	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). 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