Oyster Stuffed Glazed Pork Tenderloin

Prep Time20 min
cook Time 40 min
Time to Table70 min

Pork tenderloin makes a wonderful option for smaller dinner parties. Oysters accented with bacon, maple and apples give this recipe a uniquely Canadian character.


3 slices bacon, finely chopped
1 small onion, finely chopped
1 small Granny Smith apple, finely chopped
1 clove garlic, minced
1 tsp (5 mL) dried thyme leaves
2 tbsp (30 mL) dry sherry or white wine
2 cans (85 g each) Clover Leaf Smoked Oysters, drained
2 cups (500 mL) cubed fresh whole grain bread
1/2 tsp (2 mL) each salt and pepper
2 large pork tenderloins (each about 1lb / 500g)
3 tbsp (45 mL) each maple syrup and Dijon mustard



  1. Heat a large nonstick skillet over medium-high heat. Add the bacon, onion, apple, garlic and thyme leaves. Cook, stirring often, for 7 minutes or until bacon is crisp. Add sherry and oysters; cook for 1 minute or until moisture is evaporated. Add bread and toss to coat with cooked mixture; cool to room temperature.
  2. Meanwhile, preheat the oven to 400°F (200°C) . Slice along the length of each tenderloin almost through to the centre, so it opens like a book. Sprinkle evenly with salt and pepper.
  3. Spread the stuffing mixture down the length of one tenderloin and top with the remaining tenderloin. Secure the layers with kitchen twine tied at equal intervals. Place the roast on a rack set over a foil-lined, rimmed baking sheet. Stir the maple syrup with the mustard until well combined.
  4. Roast for 30 to 35 minutes or until an instant read thermometer registers 160°F (71°C) when inserted into the thickest part of the pork (and 165°F/74°C in the stuffing) . Baste the meat with the maple mixture twice during roasting. Broil on the centre rack for 5 minutes or until glossy. Rest for 5 minutes before slicing. Makes 6 servings.


  • The stuffing mixture can be made ahead and held in the refrigerator for up to 1 day. Bring the stuffing mixture to room temperature before stuffing and roasting the pork.


per serving
% Daily
Fat18 g28%
Saturated Fat5 g
Trans Fat0 g
Saturated + Trans25%
Cholesterol160 mg
Sodium610 mg25%
Carbohydrate20 g7%
Fibre1 g4%
Sugar9 g
Protein51 g
Vitamin A
Vitamin C6%

Claims per serving

Excellent Source of Protein Source of Vitamin C
Excellent Source of Iron 

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