Reader recipe Honey Mustard Stuffed Pork Tenderloin
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Honey Mustard Stuffed Pork Tenderloin

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By tkhenry

Source: tkhenry

Recipe3 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 1 1/2 hours
  • Cook time 30-40 min.
  • Portion size 4


  • 2 lb 2lbpork tenderloinpork tenderloins
  • 1/4 cup 1/4cuphoney mustard
  • 1/2 tsp 1/2tspwhite pepper
  • 1 cup 1cupcooked long grain rice
  • 1 cup 1cupcooked wild rice
  • 4 4garlic clovegarlic cloves, minced
  • 1 1medium oniononions, diced
  • 1 tbsp 1tbspbrown sugar
  • 4 4fresh basil leaffresh basil leaves
  • 2 tbsp 2tbspolive oil
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Butterfly the pork tenderloin, being sure not to cut all the way through. Open flat on large plate. Spread honey mustard on inside of both sides of tenderloin. Sprinkle white pepper over top of mustard. Cover and refrigerate 1 hour. Meanwhile, prepare stuffing. Cook rice according to package directions. Cool and add apricots, garlic, onion and brown sugar. Place aside until ready to use. Remove meat from fridge and lay basil leaves on top of mustard. Add stuffing to one side. Place other half of tenderloin on top and tie roast with string. Heat olive oil in shallow skillet over medium-high heat. Add tenderloin and sear on all sides for 2-3 minutes. Place loin on a baking rack and bake in 375F oven for 30-40 min.

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