Cooking Classes


Mushroom and Sausage Stuffed Pork Tenderloin

Pork tenderloin is not only an economical meal but easy to prepare for a large group. Each tenderloin is browned in a pan then finished in the oven. Can you see where this is going?  Yes, prep all the stuffed tenderloins first. Then heat a large pan or a couple of smaller pans over medium high heat. Add cooking oil to the pans. Heat until almost smoking. Add the tenderloins and turn until all sides are browned. Remember to let the pan release the meat. Otherwise the tenderloin will stick to the pan.

Mushroom and Sausage Stuffed Pork Tenderloin

1 c. chopped mixed wild and cremini mushrooms
1/2 lb. pork sausage meat
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
cooking oil
2 pork tenderloins

Saute the mushrooms in enough cooking oil to cover the bottom of the pan. When the mushrooms are soft add the sausage meat and seasonings. Saute until fully cooked. Remove from heat and cool to room temperature.

Meanwhile, butterfly both tenderloins. Cut down the centre but through so they lie flat. When the mushroom sausage filling has cooled spread it over the flattened tenderloins. Close the tenderloins and tie with cooking string.

Sear on all sides in a hot pan with cooking oil. Remove to a 375 F oven to finish cooking until the meat reaches an internal temperature of 140 F, about 10 - 12 minutes. Place tenderloins on a cutting board and cover with kitchen foil. Let rest for 10 minutes until slicing. Slice into medallions about 1-inch thick. Set on serving platter or individual plates. Spoon pan sauce around and serve immediately.

Pan Sauce: Make the pan sauce by deglazing the cooking pan with 1 cup of chicken stock. Bring to a boil. Add 2 -3 tablespoons of Lowbush Cranberry Mustard. When it is all blended and bubbling add 2 tablespoons of butter. Stir until emulsified.

Lowbush Cranberry Mustard
3/4 c. lowbush cranberries
2 tbsp. sugar
1/4 c. red wine
1/4 c. red wine vinegar
1/2 tbsp. Dijon mustard
1/2 tsp. sea salt
1/4 tsp. black pepper

Combine all ingredients in a saucepan and boil until tender. Remove from heat. Serve chilled or at room temperature.


  1. This sounds absolutely wonderful!! I do love a good roast pork. :-)

  2. Discover more interesting job about sale to find the job you love the most. Here

  3. Now, we talking about new day, as if you begin to walk on the streets of India, early the morning, we can find chai walas on every street corner, also sometimes in the small booth with a roof.most of the people in india prefer to have black tea in morning. I want you to know that you can here many people the black tea benefits in hindi ie,in national laungage. sometimes with we can get the the chai in a pot & a tiny fire.

  4. This may be an issue with my internet browser because I’ve had this happen before.

  5. This blog is very informative and also if you wants more infformation custom boxes for small business

  6. I saw your post, can you please more? If you want to know spine pain doctor

  7. Thank YOU for the meal!! But yeah, thanx for spending time to discuss this topic here on your website.

  8. Nice post. I learn something totally new and challenging on websites I stumbleupon every day

  9. Thank you for writing the valuable article, Please check my website for newly published articles.

  10. Hi there, I enjoy reading all of your article.

  11. This article is very helpful and interesting too. Keep doing this in future.


  12. You have a lot of knowledge that you easily share


I appreciate your comment! Please visit often.