Cranberry Mustard Pork Tenderloin (Plant-Based: Mushroom & Bean Mixture)

New inspiration is always welcomed! I have been dying to try this pork tenderloin recipe from Korenn Rachelle since I saw her youtube video showing how to make this and I had to try it. I never thought of using rice paper for “skin”, or to hold something together – other than spring rolls. This has opened up a whole new wave of ideas for me. I hope it will for you too.

Here is her RECIPE for the Pork Tenderloin with a Dijon Glaze

Here is the youtube VIDEO of her making it.

My comments

The look of it is spot on. The ease of it – not too bad. It’s not hard, just have to have things prepared like cooked rice and steamed mushrooms before really getting to the fun part. The flavoring, I’ll have to work with a little more. Pork doesn’t have that much of a flavor, but I’ll have to test out a few different things to make a flavor pop more than the brown rice that’s in it. Most of the flavoring came from the glaze. The texture was a little chewy because of the mushrooms and the rice paper, but definitely a different texture than seitan or soy alternatives. And pan frying it before baking it help give the rice paper that crispness that I wanted.

With all things considered, I will be trying to work with this technique a little more and see what else I can do with it.

The Glaze

I had wanted to try the recipe below for a pork roast for my parents and husband, so I decided to try it on this too. I have to say, it wasn’t bad, but it’s definitely a lot of cranberry! If you love cranberries you’ll like this. If you don’t, or just kind of like them, then I’d suggest using something else top top your tenderloin with.

Cranberry Mustard Glaze

  • Servings: Makes about 1 1/2 cups
  • Print


1 1/2 cups fresh
1/2 cup orange juice
1 tablespoon Dijon mustard
1 onion, diced
1/4 teaspoon ground cinnamon
1/4 cup or more of vegetable broth, if needed
Salt and pepper, if desired


  1. Combine all ingredients in a small saucepan except for the vegetable broth. Once the cranberries break down, if you need to thin it out, add the vegetable broth so that it doesn’t burn on the bottom.
  2. Use on whatever meat or “meat” you’d like, or have it on the side to dip in.

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