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Mushroom Stuffed Pork Tenderloin

Mushroom Stuffed Pork Tenderloin

Mushroom Stuffed Pork Tenderloin
Mushroom Stuffed Pork Tenderloin
Mushroom Stuffed Pork Tenderloin
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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
  1. Heat 2 T. oil in large skillet.
  2. Add bacon and cook until crisp.
  3. Add mushrooms, salt and pepper. Cook until soft.
  4. Add garlic and cook for 1 minute. Remove from heat and stir in breadcrumbs and all but 2 T. parsley. Let cool.
  5. Soak 12-14 toothpicks in water to keep them from burning.
  6. 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.
  7. 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.
  8. Spread mixture over the 2 tenderloins.
  9. Starting with long side, tightly roll up each tenderloin. Secure seams with toothpicks.
  10. Preheat grill to medium high.
  11. Brush grill with olive oil.
  12. Brush the tenderloin with oil and season the outside.
  13. Grill, turning until thermometer inserted in center registers 140, 20-25 minutes.
  14. Transfer to cutting board and let rest 10 minutes.
  15. Mix remaining olive oil with 2 T. parsley, lemon zest, salt and pepper.
  16. Remove toothpicks, slice the roll and top with parsley oil.
 

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