Mushroom, Bacon and Onion Stuffed Pork Tenderloin
Description
This main dish will be a hit at your dinner table. It's looks fancy and difficult to do but is ready easy and an economical way to feed your guests. The juicy pork is filled with mushrooms, bacon, onion and a little bit of garlic. Serve with your favorite
Ingredients
4 T. olive oil, divided
2 slices bacon, chopped
6 oz. brown mushrooms, thinly sliced
1/3 c. onion, chopped (from 1/2 small onion)
1 1/2 t. sea salt, divided
1/2 t. black pepper, divided
1 garlic clove, minced
1/4 c. fresh parsley, chopped, plus more for garnish
1 1/2 lb. pork tenderloin, silver skin removed
Directions
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Stuffing:
Preheat oven to 400 degrees.
In an oven-safe large skillet over medium heat, add 2 T. oil with chopped bacon; cook until browned, about 3-4 minutes. Add sliced mushrooms and chopped onion; sauté 5 minutes or until soft. Season with 1/2 t. salt, 1/4 t. pepper, parsley and garlic; cook 1 minute, stirring constantly; transfer to a platter.
Stuffing the Pork Tenderloin:
Remove the silver skin from pork tenderloin. Cut a slit all the way down the long end of the tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover with plastic wrap and pound with the flat side of a meat mallet until 1/2 inch thick without tearing through the meat. Remove the plastic wrap.
Spread mushroom mixture evenly over the surface of the tenderloin, leaving 1/2 inch at the borders. Roll tightly, starting with the long end; secure ends with 6-7 wooden toothpicks. Poke toothpicks through, parallel to each other, to create a flat cooking surface. Season all over with remaining 1 t. salt and 1/4 t. pepper. (Tip: count the toothpicks so that you know how many to remove later.)
Heat the same skillet over medium heat; add 2 T. oil. When oil is hot, place tenderloin in the skillet (toothpick-side-down); sear about 2 minutes per side, 6-8 minutes total. Transfer the skillet with the tenderloin to the oven. Bake for 18-20 minutes or until an instant read thermometer reads 145-150˚F in the thickest part of the meat.
Transfer to a cutting board; brush with the pan drippings; remove all toothpicks; let rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor.
Serve, garnished with parsley, if desired.
6 servings.