Mushroom Stuffed Pork Tenderloin with Bacon

This spectacular Mushroom Stuffed Pork Tenderloin with Bacon entree will add a touch of elegance to any meal. It features a butterflied pork tenderloin stuffed with a mushroom and bacon filling that is so delicious you could serve it as a side dish all by itself.

Here's what you'll need:

Ingredients: pork tenderloins olive oil bacon fresh mushrooms garlic breadcrumbs fresh parsley lemon zest ground black pepper kosher salt

1.   Preheat oven to 350F.

2.   Heat two tablespoons olive oil in large skillet over medium heat.  Add bacon and cook until crisp; 8-10 minutes. Remove, drain, and crumble.

3.  Add the mushrooms to the pan and cook over med-high heat until browned and liquid evaporated. Season with 1/2 tsp salt and 1/4 tsp pepper.

4.  Add the bacon and minced garlic and cook for one minute. Remove from heat, add breadcrumbs and all but two tbsp of parsley and set aside to cool.

5.  Use a sharp knife to carefully remove any fat or silver skin.

6.  To butterfly make an incision down the length stopping 1/4" from outside edge; not cutting all the way through. Then open like a book.

7.  Cover with plastic wrap or in a ziploc and pound with flat side of meat mallet/rolling pin/skillet/heavy pot. start from middle outward until pork is uniformly thick 1/4" - 1/2"

8.  Spread mushroom mixture evenly over butterflied tenderloin.

9.  Start with a long side tightly roll up each and secure seams with toothpicks.

10.  Tie each tenderloin securely with kitchen string.

11.  Brush with oil, season with rest of salt and pepper. Wipe out skillet from mushrooms and sear both tenderloins over med-high heat about 2 minutes each side.

12.  Place skillet in oven and bake for 20 minutes or until a meat thermometer registers to 140F Remove and cover loosely with foil.

13.  Let pork rest for at least 10 minutes and temperature will continue to rise to 145F due to carryover heating.

14.   Make gremolata in small by mixing 3T of olive oil with 2T finely chopped parsley, lemon zest and salt and pepper to taste.

15.  When serving remove toothpicks and strings and slice into 1" thick slices and top with gremolata (parsley) mixture.

Stuffing Variations:

-Spinach, cream cheese, and parmesan cheese. -Bacon, sundried tomatoes, cream cheese -Dried Apricot and Cranberry Stuffing -Diced apples, dried cranberries, and pecans

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