Saute mushrooms, garlic, 2 tsp of rosemary and 1/4 tsp of salt and pepper. Cook and stir for
5-7 minutes. Cool slightly and stir in green onions, crumbled biscuit and walnuts.
Slice tenderloins down the length but leaving attached at the end to open like a book. Season with remaining salt and pepper, Arrange stuffing down the center of each tenderloin, topping with remaining tenderloin. Secure with kitchen twine. Place on rack on a rimmed baking sheet.
Stir apple jelly with mustard and remaining rosemary, brush on pork. Roast at 400 degrees for 15 min. and baste again. Roast for another 20-25 minutes to 165 degrees on meat themometer.
Rest 5 minutes before slicing. Makes 6 servings.
Originally Submitted
3/13/2010
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