mushroom stuffed pork tenderloin with roasted potatoes.

There's nothing better than a hearty "Sunday Night" dinner in the middle of the week. This recipe is sooo simple, but everyone will think you spent the entire day in the kitchen. I love one-pot wonders and in the words of Ron Popeil, you can definitely "set-it and forget it". 

Mushroom Stuffing

- (1) tsp. olive oil
- (1) tsp. butter or margarine
- (1) cup of sliced mushrooms
- (1) small onion, diced
- (1/2) an apple, diced (save the other half to top the roast)
- (1) stalk of celery, diced
- (1/2) cup Italian breadcrumbs
- (1) tsp. sage
- (1/2) tsp. thyme
- salt and pepper

Heat oil and butter in a frying pan over medium heat. Add mushrooms, onions, apples and celery. Season with salt and pepper. Saute until softened (approximately 5-7 minutes). Remove from heat and place in a mixing bowl. Add breadcrumbs, sage and thyme to the bowl and stir until moistened. Set aside.

Pork Tenderloin

- (1) boneless pork tenderloin (size may vary depending on need)
- (3-5) slices of proscuitto or ham
- (1/2) an apple, thinly sliced (peel can be left on)
- garlic salt and pepper

Preheat oven to 375 degrees F. Pat pork tenderloin dry and lay in a roasting pan. Create a groove in the roast by slicing lengthwise down the roast, making sure not to slice all the way through. Cut an additional horizontal slice on either side of the groove to increase the size of the cavity. Stuff the roast with the mushroom stuffing, packing it down as needed. Season roast with garlic salt and pepper. Lay proscuitto slices on top of roast, making sure to cover the stuffing. This will keep the stuffing moist. Thinly slice the remaining apple and arrange on top of roast.

Roasted Potatoes

- Yukon Gold potatoes (as many as desired)
- olive oil
- Italian seasoning
- garlic salt and pepper

Peel potatoes and cut into uniform wedges. Parboil in salted water for about 10 minutes. Drain and toss in olive oil (enough to coat potatoes). Season with Italian seasoning, salt and pepper. Toss again. Arrange potatoes around pork tenderloin in the roasting pan.

Place roasting pan in 375 degree F oven for approximately 45 minutes (for a roast that is between 1 and 1.5lbs). Leave in slightly longer for a larger sized roast. Cooking the roast too long with dry it out and cause it to be too tough. Remove from the oven half way through to turn potatoes. After 45 minutes, remove roast from the oven and place on a cutting board to rest. Increase temperature in oven to 425 degrees F and finish roasting potatoes. Remove when they are golden brown.

Slice pork tenderloin into round medallions and serve with roasted potatoes and a vegetable of your choice.

Enjoy!