Ingredients
For the filling:
- 2 tbsp butter
- ½ large onion finely chopped
- 4 oz mushrooms thinly sliced
- 2 pears rough chopped
- 6 oz stuffing mix
- ½ cup water or chicken stock
2 pork tenderloin
- S&P
For the maple glaze:
- 2 tbsp maple syrup
- 2 tsp Dijon mustard
- 1 tsp champagne vinegar
- 1-2 tsp minced garlic
- S&P
Instructions
- Prepare the filling: in a large skillet over medium heat, sauté the chopped onion in 2 tbsp butter until tender, about 5 minutes. Add the mushrooms until caramelized, an additional 5 minutes. Lastly, add the chopped pears and continue to cook for about 2-3 minutes. Add the stuffing and chicken broth until all combined. Set aside.
- Prepare the pork: butterfly the pork tenderloins slice lengthwise through the center of the tenderloin — stopping about ½ inch before cutting all the way through. Open it like a book. Cover the butterflied tenderloin with plastic wrap or parchment paper. Gently pound it with a meat mallet or rolling pin until it’s about ½ inch thick and uniform throughout.
- Assemble: season both sides with S&P. Spread your stuffing evenly over the surface, leaving a ½-inch border all around so it doesn’t squeeze out when rolled. Roll or enclose both sides to form a cylinder, securing with butchers' twine or toothpicks.
- Sear in a large skillet over medium-high heat for about 2 mins each side. Coat in the maple glaze before roasting at 400F for about 20 minutes/ roast, or until internal temperature reaches 145F.
- Slice & enjoy!
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