Grilled Stuffed Pork Tenderloin | La Grille

Ingredients

• 1 tbsp (15 ml) butter
• 1/3 cup (75 ml) each sliced crimini, enoki, king and shiitake mushrooms
• 1/4 cup (50 ml) each sliced onions and red peppers
• 1/3 cup (75 ml) smokehouse maple flavoured wet rub (club house) divided
• 1 cup (250 ml) diced day-old bread
• 1/4 cup (50 ml) sliced green onions
• 1 pound (500 g) pork tenderloin
• 2 tsps (10 ml) vegetable oil, for grilling
• Butcher’s twine