0 recipes from contoocook and beyond


Pork tenderloin with Mushroom Stuffing and Pan Seared Onion and Apples:
2 tbsps. butter
2 tbsps. veggie oil
4 cups finely diced mushrooms
3/4 cup finely chopped onions or shallots
l apple (unpeeled) diced
l carrot finely chopped
2 cups coarse fresh bread crumbs
l/3 cups chopped fresh parsley
l tbsps. vchopped fresh thyme
l/4 tsp. crumbed dried sage
l/4 tsp. salt
l/4 tsp. pepper
3 boneless pork tenderloing (l2 oz. each)
l/4 cup dijon mustard
l apple (unpeeled) thinly sliced
l/4 tsp. salt

l/4 tsp. pepper
6 fresh thyme springs
Pan seared onion and apples, recipe follows
In large skillet heat butter with oil over med high heat. Cook mushrooms and onions, stirring occasionally for about 8 mins or until liquid is evaporated. Add apple and carrot, cook for l min. Remove from heat. Add bread crumnbs, parsley, thyme, sage, s&p. Combine well. Set aside. Cut each tenderloin lengthweise halfway through and open like a book. Place between plastic wrap or waxed paper. Using meat pounder pound to gneerous l/4″ thickness. Cut about 7 pieces of kitchen string into l5″ lengths. Arrange crosswise about l-l/2″ apart in lightly greased roasting pan. Place l piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with s&p. Arrang ethyme sprigs over top. Place in prehated 400 oven, reduce heat to 350 and bake for l-l/4 to -l3/4 hours. Remove from oven a dn let rest for l0 mins. Serve with onion and apples along side:
Pan seared onion and apples:
3 large apples
l large red onion
3 tbsps. veggie oil
Cut uncored apples crosswise into scane l/2″ thick slices. Discard ends. Repeat with onion, In large skillet heat l/2 of the oil over med heat. Sear apples and onion for l to 2 mins per side or until browned adding more oil if necessary.

Serves 8 to l0 Food TV Sara Moulton

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