Mushroom Feta Stuffed Pork Tenderloin with A Sweet Apple Wine Basting Sauce
Different as the stuffed pork tenderloin might sound, it’s incredible.
What is more, is that for those of you who love mushrooms, feta, apples, and mulling spices, get ready for this masterful yet simple roast.
And thus no matter the size of your party, you can accommodate with a perfectly stuffed and roasted pork tenderloin.
In any event, many of my pork recipes stem from this cut of meat, the pork tenderloin.
You will find mushroom feta stuffed pork tenderloin with a sweet apple wine basting sauce creates an elegant holiday main course.
Furthermore, the preparation is rapid, and the taste will delight your holiday guests.
Every holiday most of us are guilty of overbuying certain ingredients and this recipe came to be from ‘extra’ foods that needed to be used!
Mushroom Feta Stuffed Pork Tenderloin with A Sweet Apple Wine Basting Sauce is a recipe I’ve been wanting to share and just never took the time to write it all out.
While it’s not the traditional sauerkraut and pork you might eat on New Year’s it is a great recipe to consider using instead of the same old thing.
Shake up the welcoming of a new year and prepare a new kind of wine-basted pork tenderloin recipe.
Mushroom Feta Stuffed Pork Tenderloin
Searching for a simple BBQ-Like Pork Recipe? Try out my Dr. Pepper Pork Pieces in an Electric Pressure Cooker Recipe
Pork tenderloin is the ‘filet’ of pork when compared to steak.
There’s no guesswork if it will turn out great!
I’ve never purchased a pork loin roast again after I began purchasing tenderloin and you will soon understand why.
Simple ingredients combine to offer a big taste and a fabulous stuffed pork tenderloin roast!
You will be butterflying the roasts then stuffing and tying!
Fridge Clean Out Sets The Stage
One year I got sick of preparing the same roast.
I had noted that from the other holiday meals, we had many mushrooms, some Feta cheese, and lots of apples left.
We also had some sweet wine open from a guest who never drank anything but sweet, and I didn’t want to dump it.
Honestly, it was just like the perfect storm of ingredients and it struck me that they could all be combined to create an incredible roast.
I played with the recipe a few times and then, struck upon the perfect balance of elegance, and simplicity in a holiday dish.
Now, I can share my mushroom feta stuffed pork tenderloin roast with you and of course, you can make it yours!
Do you Love Pork? Try out this city chicken recipe!
Alter the recipe as needed and increase or decrease the ingredients based on the size of your roast.
Do note, that I use the whole mushroom when I clean it.
Yes, that includes the stem.
Rather than toss out an edible portion, I use it all.
Always make sure to thoroughly clean your mushrooms and allow them to either dry a bit or help them along by patting them with a paper towel.
That said, you can use any white mushrooms or portabello, I have used both.
For those that are not fond of onions, switch out my red onion for a sweet shallot or yellow Vidalia to decrease its effect.
Serve this with Rudoph’s Ginger Spiced Cranberry Sauce, another fabulously easy recipe!
Apples & Stuffing
For a bit more of a PUNCH in flavor use Granny Smith Apples.
Conversely, use Gala for sweetness.
There’s not much more I can say other than I have even used Jazz Apples in this recipe and it always turns out perfect.
As mentioned, we had sweet wine on hand.
I am a ‘Red only wine girl’ and it has to be dry.
This person that visited loves Reisling, so we had that sweet white in the house.
It’s a sin to toss out wine, therefore, I needed to cook with it and this recipe takes care of all of those ‘extra’ holiday ingredients you’ve got lying around.
Mushroom Feta Stuffed Pork Tenderloin
- 2 1/2 pounds of pork tenderloin each butterflied
- 1/2 C each Apple Juice & Sweet White Wine
- Dash of Sea salt and black pepper as much or little as you prefer
- Garlic Salt *optional
- 2 T. extra virgin olive oil
- Small apples 2 (I prefer Granny Smith) peeled and cubed.
- 2 cloves of garlic peeled and chopped.
- 1 Very Small Yellow Sweet onion peeled, chopped (or sliced)
- A cup of white mushrooms sliced (also can use baby portobellos)
- 2 teaspoons of fresh rosemary leaves finely chopped
- A Teaspoon of each of the following: ground cinnamon ground cloves, brown sugar.
- 1/3 c. dates chopped
- 6 -8 oz. Feta cheese crumbled
- Butcher String to tie the roast.
- Let pork tenderloin rest at room temperature for at least 30 minutes, but not more than 2 hours, before cooking.
- Preheat oven to 425°F.
- Combine the juice, wine, and salt and pepper in a measuring cup and set aside.
- Next, place a sheet of parchment paper on a clean, dry work surface. (you can use a cutting board if you prefer underneath and just place the parchment paper on top when pounding)
- Place the butterflied tenderloins on top of the paper and cover with a second sheet of parchment.
- Now, pound the meat with a meat mallet or rolling pin until it is approximately 1/3” thick throughout.
- Once done, remove the top paper and throw it out and allow the bottom paper to remain, and set the pork tenderloins aside on this paper.
- *Optional Sprinkle garlic salt.
- Using a large skillet, on medium heat, add olive oil.
- Then, place apples, garlic, onion, and mushrooms in this pan.
- Cover for the first 5 minutes so that the contents soften.
- At the 7th minute, uncover, stir, and leave uncovered.
- Now, allow the items to lightly brown (really the onions) for about another 6 minutes.
- Please note the apples and mushrooms should be fork tender.
- Once you have the light browning on the onions (not burning) turn off the heat.
- Leave pan placed atop and add the rosemary, cinnamon, and cloves, and brown sugar, then mix.
- Place the lid on the pan for about 2 minutes, allow the spices to penetrate, and flavor 'lightly'.
- Remove from heat and remove the lid.
- Add in the chopped dates and chopped/crumbled feta.
- Spread the stuffing mixture onto the prepared pork tenderloins and roll up tightly.
- Secure the roasts with kitchen string (at the bottom, middle, and top of each).
- Carefully transfer the tenderloins to a large roasting pan.
- First, use a pastry brush to coat the outside of each roast with the apple cider/wine mixture.
- Then, once you have 'basted' the roast, just pour half of the remaining liquid into the pan.
- Again if you wish you can sprinkle roasts lightly with salt and black pepper, before roasting ( I did not)
- Baste the pork with the remaining apple cider mixture every 10-15 minutes while it cooks. (so you will be checking on the roast.
- *Each time you open the oven you will lose 25° of temperature, so allow the oven to recapture its appropriate heat before counting that as 'cooking time'. In other words over 45 minutes of cooking it will become 60 minutes because you will be opening and closing the oven, and need to recapture the proper heat for cooking.
- Check for doneness after 45 minutes (basting) and continue cooking until an instant-read thermometer inserted into the center of the pork reads just below 145°F. (Temperature will increase while the meat rests after about 3 minutes)
- Now, remove from the oven.
- Cover the pan loosely with aluminum foil.
- Then allow this to rest on your countertop for about 10-15 minutes before removing the kitchen string.
- Slice and serve at this time.
- You can use the pan juices if you wish to drizzle atop the slices.
- Enjoy. ~ Dana XO
In any event, it will turn out perfect and you will love the taste, I know it!
Nevertheless, if you see an ingredient you don’t like, change it for the one you do!
For all that, you will create the perfect mushroom feta stuffed pork tenderloin.
Enjoy. ~ Dana XO