This is a delicious quick roast that can be served in as little as three hours. The mushroom pecan stuffing adds great flavour and texture. I sometimes use a variety of mushrooms for a richer taste. The pork is tender and juicy and the gravy is great with roasted garlic mashed potatoes.
Portion size6 servings
Credits :Catherine Bibby
1 1/2 cup
For Stuffing: Melt 3 tbls of butter in large frying pan. Saut?ushrooms and onion until tender. Remove from heat and add bread cubes, pecans, parsley, thyme, salt and pepper. Mix well and pour 1/3 cup beef broth over all. Preheat oven to 350 deg. C. Place tenderloins skin side down and slice each horizontally almost through the middle of each. Spread open and flatten each piece to about 2cm thick. Spread mushroom stuffing over one of the flattened tenderloins. Top with the second flattened piece of tenderloin (place the narrow end of the pork tenderloin over the wide end of the bottom tenderloin). Tie with string at even intervals to hold together. Combine butter, dry mustard, pepper and ground thyme until well combined. Spread evenly over meat roll. Place in shallow roasting pan and cover loosely with foil. Roast for about 1 hr and 15 min. Turn meat over half way through cooking time. Uncover and continue to roast for 30 min. Remove roast to warm dish, cover and let rest for 10 min. before slicing. Pour 1 1/2 cups of beef broth into roasting pan, stir over medium heat, scraping up browned bits. Combine the remaining beef broth with the 2 tbsp flour and add to the pan. Continue to cook until mixture comes to a boil and thickens. Slice meat and serve with gravy.