Maple Glazed Pork Tenderloin (stuffed with Wild Mushrooms)

Your name: Michelle "MISH"

What makes this recipe special to you: I learned how to make this dish at the Calphalon Learning Centre, but I did make some changes to the original recipe. This one is way better. My sister got me this gift certificate for any class at the centre. Not knowing anything about pigs, I chose PORK 101. It was such a good class. We got our own workstations and made 4 tasty pork dishes...while sipping on great vino. I highly recommend it.

Prep & Cooking Time: 45 minutes

Technique Involved: Frying, stuffing and baking

The Number of People It Will Serve: 2

Cookware: frying pan and baking sheet

Ingredients:

Stuffing:

1 garlic clove - finely chopped

1 tsp fresh thyme

1/8 cup mix of mushrooms - oyster, cremini, chanterelles

1 tbsp olive oil

salt & pepper

Pork and Sauce:

1 pork tenderloin

1 tbsp Dijon mustard

1/4 calvados

dash of honey

3 Tbsp Maple Syrup

Instructions:

Preheat oven @ 375

Cook the stuffing first.

In a frying pan, heat the oil and fry up the mushrooms until light brown.

Add the garlic and thyme and cook for another 5 minutes.

Remove the stuffing from the pan and allow to cool.

With the handle of a wooden spoon, push through the middle of the pork tenderloin, creating apocket the length of the loin. Push the cooled stuffing into the hole, filling all the way through. Use the spoon to push the stuffing if it gets caught. Beware that you don't break the pork's skin in this process.

In a bowl, mix the dijon mustard, calvados, honey and syrup. Mix well.

Coat the stuffed tenderloin in the mix.

Place on baking sheet and place in over for about 15-20 minutes.

Tricks:

- you can make this ahead of time and keep in refrigerator over night...let the pork absorb the sauces

- if you are low of time, don't bother cooking the stuffing, just insert into pork and cook longer

- don't over cook the pork. it is okay if a little pink...

Nutritional Information: probably fattening.

Best Matching Drink for Dish: white vino...or my favorite, a gin and tonic.