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Leek & Mushroom-Stuffed Pork Recipe

Leek & Mushroom-Stuffed Pork Recipe

1-hour 20-Minute recipe Serves 4
This delicious mushroom-and-leek-stuffed pork recipe will leave your dinner guests speechless and satisfied. The roasted garlic mayonnaise makes a perfect finishing touch for this pork tenderloin, adding zesty creaminess.
1-hour 20-Minute recipe Serves 4


Prep: 25 mins | Cook: 45 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F.

  • 2

    Heat a large frying pan over medium-high. Add 2 tbsp oil, leeks and mushrooms. Cook, stirring often, until leeks are tender. Sprinkle over thyme, salt and black pepper. Cook 2 minutes. Set aside to cool slightly, then transfer vegetable mixture to a food processor. Process until finely chopped. Add bread crumbs, cheese and parsley. Process until just combined.

  • 3

    Divide vegetable mixture between pork tenderloins. Spread and press mixture firmly into an even layer over entire surface of meat. Beginning at one of the shorter ends, roll tenderloin up to enclose stuffing. Tie with kitchen twine in 2 to 3 places to secure roll.

  • 4

    Brush rolls with mustard. Place side by side in a small roasting pan.

  • 5

    Cut off and discard top-third from head of garlic. (Cloves should be exposed.) Place in a small baking pan. Drizzle remaining 1 tbsp oil overtop.

  • 6

    Roast pork and garlic until an instant-read thermometer inserted into thickest part of pork reads 160°F, and garlic is soft and golden, about 35 minutes. Remove from oven and let pork stand for 10 minutes.

  • 7

    Meanwhile, squeeze roasted garlic into a small bowl. Add mayonnaise and stir well to combine.

  • 8

    Slice pork into spirals and serve warm or at room temperature with roasted garlic mayonnaise.

  • 9

    TIP: Roasted garlic mayonnaise will keep covered in refrigerator for 4 days. Recipe makes 1/2 cup.

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Last updated: August 6th, 2021

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