Mushroom-Stuffed Pork Tenderloin
Ingredients
- 5 tbsp Extra-virgin olive oil plus more for brushing
- 4 slices Bacon chopped
- 225 g Cremini mushrooms thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove Garlic finely chopped
- 1 tbsp Breadcrumbs
- ½ cup Fresh parsley chopped
- 2 pounds Pork tenderloins 2 to 2 1/2total, trimmed
- ½ tsp Lemon zest grated
Instructions
Stuffing
- Heat olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes.
- Add the mushrooms, Salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
- Add the garlic and cook 1 minute.
- Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley.
- Let cool.
Pork
- Soak 10 to 12 toothpicks in water to prevent them from burning.
- Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward.
- Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper.
- Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes.
- Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tbsp olive oil and 2 tbsp parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls.
- Top with parsley oil.
- DONE!