JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Mushroom Stuffed Pork Tenderloin
| Mushroom Stuffed Pork Tenderloin | Print |
Recipe By: Alice Morrow
Mushroom Stuffed Pork Tenderloin
Ingredients
- 6 T. extra virgin olive oil, extra for brushing
- 4 slices good quality bacon, chopped
- 8 oz. cremini mushrooms or your favorite
- Salt, black pepper
- 1 T. minced garlic
- 1 T. bread crumbs
- ½ c. chopped fresh parsley
- 2 pork tenderloins (total weight about 2-2½ lbs.)
- 1 t. grated lemon zest
Instructions
- Heat 2 T. oil in large skillet.
- Add bacon and cook until crisp.
- Add mushrooms, salt and pepper. Cook until soft.
- Add garlic and cook for 1 minute. Remove from heat and stir in breadcrumbs and all but 2 T. parsley. Let cool.
- Soak 12-14 toothpicks in water to keep them from burning.
- Rinse pork and pat dry. Butterfly the pork: Make 1” deep incision down the length of each tenderloin. Do not cut all the way through. Open the tenderloin like a book so that it lays flat.
- Cover pork with plastic wrap and pound with a meat mallet until ½ “thick, starting at middle and working towards the outside. Season inside of tenderloin.
- Spread mixture over the 2 tenderloins.
- Starting with long side, tightly roll up each tenderloin. Secure seams with toothpicks.
- Preheat grill to medium high.
- Brush grill with olive oil.
- Brush the tenderloin with oil and season the outside.
- Grill, turning until thermometer inserted in center registers 140, 20-25 minutes.
- Transfer to cutting board and let rest 10 minutes.
- Mix remaining olive oil with 2 T. parsley, lemon zest, salt and pepper.
- Remove toothpicks, slice the roll and top with parsley oil.
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