Apple and mushroom stuffed roasted pork tenderloin is a recipe that makes a great alternative for the usual ham around the holidays.
I love pork and I am sure this recipe of Apple and Mushroom Stuffed Roasted Pork Tenderloin is going to win your heart in no time. If you are looking to replace the traditional ham with something else for the holidays, this is a wonderful option. Thanksgiving, Christmas, even a formal celebration with family and friends are perfect occasions to make this dish.
Apples, mushrooms and a good piece of pork tenderloin are the main ingredients you will need to make this recipe. You can serve it with your favorite vegetables, mashed potatoes, or just a salad for a low carb meal.
It also goes well with Couscous, Roasted Carrots, Simple roasted potatoes, or these delicious mushrooms. Overall, the recipe is great with anything you like. It also tastes great the next day as leftovers.
When I usually make this recipe, every person at the table is raving about how good and flavorful this dish is. It’s great because it looks and tastes like a gourmet dish.. but it’s REALLY easy to make and definitely a crowd pleaser.
I love pork tenderloin for entertainment. It is a handsome piece of meat that looks good seared, roasted or stuffed. The recipes for pork tenderloin tend to be relatively easy to put together, in general, which makes them a good option for the average cook.
A roasted pork tenderloin makes also the perfect center piece for a lovely dinner. It is also lower in fat than other parts of the pig, therefore accepted by most people.
There is also something very important to remember.
Like super important. You can actually make sandwiches the next day using a good homemade crusty bread and have a beer with it. Yum! Nothing better than this one, if you ask me!
- 2.5 pounds(1 kg) pork tenderloin
- 1 small red onion chopped
- 3.5oz(100g) mushrooms chopped small
- 1 tsp butter
- 1 medium apple peeled and chopped
- 1 slice of bread chopped or 3 Tbsp bread crumbs
- 1 lemon's zest
- salt and pepper to your taste
- 1/2 tsp nutmeg
- 3 Tbsp olive oil
- 1 bay leaves
- 1 cup(250ml) water
Preheat oven to 350F(180C).
In a medium pan, melt the butter and add the chopped onion, mushrooms, and apple.
Saute them for 2-3 minutes.
Add the bread or the bread crumbs and mix.
Season with salt, pepper, and nutmeg. Add the lemon zest.
Remove pan from the stove and set aside.
In the meantime soak 6-7 toothpicks in water to prevent them from burning. Rinse the pork and pat dry.
Then, make a 1-inch-deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat.
Cover the pork with plastic wrap and pound it with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. This will tenderize the meat and will make it a bit easier to roll.
Spread the apple and mushroom mixture over the surface of the pork tenderloin.
Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
Meanwhile, preheat a large pan.
Brush the pork tenderloin roll with olive oil and season with salt and pepper.
Place the pork tenderloin in the pan and lightly brown all sides for 4-5 minutes.
Transfer the meat to a baking pan.
Deglaze the pan where you browned the meat with a cup of water. Then pour the sauce over the meat.
Roast the pork tenderloin for about 1 hour at 350F(180C) or until the temperature inside the thickest part of the meat is 155F(68C).
Remove from the oven and let it rest for few minutes.
Slice and serve with your favorite vegetables.