-
1
STUFFING: In large skillet, heat butter and oil over medium-high heat; cook mushrooms and onions, stirring occasionally, until liquid is evaporated, about 8 minutes.
-
2
Add apple and carrot; cook for 1 minute.
-
3
Remove from heat.
-
4
Add bread crumbs, parsley, thyme, sage, mustard, salt and pepper; mix well.
-
5
Set aside.
-
6
PORK: Cut each tenderloin lengthwise halfway through; open like a book.
-
7
Place between plastic wrap or waxed paper; using meat pounder or rolling pin, pound to generous 1/4-inch thickness.
-
8
Cut about 7 pieces of kitchen string into 15-inch lengths; arrange crosswise about 1 1/2 inches apart in lightly greased roasting pan.
-
9
Place 1 piece of meat on strings.
-
10
With hands, press half of the stuffing over meat to cover surface.
-
11
Top with second piece of meat, placing wide end over thin end of first piece; tuck thin ends under and press firmly in place.
-
12
Top with remaining stuffing and meat.
-
13
Tie strings around roast, trimming any excess.
-
14
Spread mustard all over roast.
-
15
Arrange apple slices in lengthwise row on top; sprinkle with salt and pepper.
-
16
Arrange thyme sprigs over top.
-
17
Place in 400u00b0F oven; reduce heat to 350u00b0F and roast until meat thermometer registers 160u00b0F, 1 1/4 to 1 3/4 hours.
-
18
Transfer to cutting board; tent with foil.
-
19
Let stand for 10 minutes.
-
20
You can also make-ahead: Let cool, cover and refrigerate for up to 24 hours.
-
21
GARNISH: Cut uncored apples crosswise into scant 1/2-inch thick slices.
-
22
Discard ends.
-
23
Repeat with onion.
-
24
In large skillet, heat half of the oil over medium-high heat; sear apples and onion until browned, 1 to 2 minutes per side, adding more oil if necessary.
-
25
Slice roast and arrange on platter; surround with Pan-Seared Onion and Apples.
