Here in Toronto we had a pretty bad ice storm and power outage just before Christmas. Mine lasted for almost 3 days with the house temperature hitting 5 degrees celsius at the low point. All that being said I wound up having to throw out some food from the fridge. The freezer stayed pretty well frozen but I thought I should defrost and cook some of what was in there meat wise. I had a pork tenderloin and decided to try stuffing it with some mushrooms I had just bought.
Friday night before the storm I had a dinner party and my friend Elizabeth brought me some maple pepper. I had never heard of it but it was maple flavoured pepper. Very yummy. So here is what I did.
I sliced the tenderloin down the middle and butterflied it. Pounded it out a bit so it was a bit flatter. I put a layer of dijon mustard over the tenderloin inside. Then sautéed chopped mushrooms with some garlic and some of this maple pepper. I also sprinkled the maple pepper over the mustard on the tenderloin just for a bit of added flavour.
I put a layer of the chopped mushrooms down the middle of the tenderloin and using toothpicks, wrapped it round. I then sear it in a cast iron pan till it browned a bit all around the outside – then into a 350 degree oven it went for 30 minutes after which I let it rest covered for about 10 minutes. I normally make a jus from the bits on the bottom of the pan but the tenderloin was quite moist from the mushrooms so I left it as is. A side a vegetables and I had a nice dinner!