Ingredients: |
Ingredients: 4Tbsp olive oil divided
2 slices bacon chopped
6oz brown mushrooms thinly sliced
⅓ cup onion, chopped (½ small onion)
1½ tsp sea salt divided
½ tsp black pepper divided
1 garlic clove minced
¼ cup fresh parsley chopped, + more to garnish
1½ lb pork tenderloin silver skin removed
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Directions: |
Directions:Stuffing for Pork Tenderloin: Preheat oven 400˚. In skillet, add 2Tbsp oil with chopped bacon; cook until browned (3-4 min). Add sliced mushrooms & chopped onion; sauté 5 min until soft. Season with salt, black pepper, chopped parsley and minced garlic. Cook another min stirring constantly then transfer to plate.
How to Stuff Pork Tenderloin: Remove Silver Skin from Pork Tenderloin. Cut slit all the way down long end of tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover with sheet of plastic wrap; pound with flat side of meat mallet without tearing through meat. Spread mushroom mix evenly over the surface of tenderloin, leaving ½" at borders. Roll tightly starting with long end (hot-dog style) and secure ends with 6-7 toothpicks. Poke toothpicks through parallel to each other to create flat cooking surface. Season all over with salt & pepper. Heat the same skillet over; add 2Tbsp oil. Once oil is hot, place tenderloin in skillet (toothpick-side-down); sear about 2 min per side (6-8 min total). Transfer skillet with tenderloin to oven; bake at 400˚ for 18-20 min until an instant read thermometer reads 145-150˚ in thickest portion of meat. Transfer to cutting board, brush with pan drippings and rest 10 min before slicing into rings. Brush with pan drippings for more flavor; garnish with parsley if desired. |
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