Sautéed mushrooms, onions, garlic and thyme are stuffed into a juicy pork tenderloin that cooks in less than 20 minutes!
Fall is in the air!!!!!!!
Okay it’s still 90 degrees in Dallas so not really. But if the calendar says September, then I’m diving into fall with full force. Fake fall it is!
I love making pork tenderloin because it feeds a lot of people and cooks quickly – less than 20 minutes from start to finish! Just like the name suggests, pork (when not overcooked!) can be juicy and tender and scrumptious.
To amp up the flavor, I used dijon mustard and a mixture of sautéed chopped crimini mushrooms, onions, garlic and thyme. You’ll sprinkle in some panko breadcrumbs for crunch, then stuff the pork! Thyme smells SO much like fall to me without being overpowering.
Here’s how you’ll make the Mushroom Stuffed Pork Tenderloin:
- Preheat the oven to 400 degrees.
- Season the tenderloin well with kosher salt and pepper.
- Sauté chopped mushrooms, onions, garlic and thyme for 4-5 minutes. Off the heat, add the panko breadcrumbs.
- Split the tender right down the center without slicing through.
- Spread dijon mustard over the pork.
- Add the stuffing and tie in a few places with twine.
- Roast for 18-20 minutes depending on the size of the tenderloin!
Let the pork rest for a couple minutes before slicing so that the pork can reabsorb all the juices, then serve warm! Feed up to 4 people with the tenderloin or have delicious leftovers.
MORE PORK RECIPES: Spicy Asian Pork Tenderloin, Bone-In 10 Minute Pork Chops
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Mushroom Stuffed Pork Tenderloin
Equipment
- kitchen twine
Ingredients
- 1 1 lb. pork tenderloin
- 2 tbs. dijon mustard
- ½ pint crimini mushrooms cleaned and chopped
- ½ onion diced
- 3 cloves garlic minced
- 1 tbs. fresh thyme leaves chopped
- ¼ cup panko breadcrumbs
- kosher salt and pepper
- olive oil
Instructions
- Preheat the oven to 400 degrees.
- Drizzle the pork with olive oil, then season well with kosher salt and pepper on all sides.
- In a nonstick pan, heat 1 tbs. olive oil. When warm, add diced onions and mushrooms and season with salt and pepper. Cook for 3-4 minutes, then add minced garlic and chopped thyme. Cook for another 1-2 minutes, then remove from heat.
- Off the heat, sprinkle in the panko breadcrumbs.
- Slice the pork tenderloin from end to end without cutting all the way through so it can open flat. Spread a thin layer of dijon mustard over the pork.
- Stuff the tenderloin with the mushroom panko mixture. Take a few pieces of kitchen twine and tie the pork back together.
- Place the tenderloin on a cookie sheet lined with foil. Roast in oven for 18 minutes, then check the temperature. Pork should be 135 degrees.
- Remove the pork from the oven and let rest for 5 minutes. Remove twine with scissors, then slice! Serve warm.