STUFFED PORK TENDERLOIN
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Ingredients :
4 Tbsp olive oil, divided
2 slices bacon, chopped
6 Ounces brown mushrooms, thinly sliced
1/3 cup onion, chopped (from 1/2 small onion)
1 1/2 tsp sea salt divided
1/2 tsp black pepper, divided
1 garlic clove, minced
1/4 cup fresh parsley, chopped, plus more to garnish
1 1/2 pounds pork tenderloin, silver skin removed
Instructions :
Stuffing for Pork Tenderloin:
1) Set the oven to 400°F. Add two tbsp of oil and the diced bacon to a large oven-safe pan over medium heat.
Cook until crispy (3-4 minutes). Add the chopped onion and mushrooms, and cook for 5 minutes or until soft.
2) Add seasonings of 1/4 tsp. Black pepper, minced garlic, parsley, and 1/2 tsp. Salt. Cook for one more minute while continually stirring before plating.
3) Filling for Pork Tenderloin
4) From the pork tenderloin, remove the silver skin. Make cautious not to cut all the way through when creating a slit down the long end of the tenderloin. The tenderloin should be opened like a book, covered with plastic wrap, and pounded with the flat side of a meat mallet until 1/2 inch thick “without ripping the meat, thick.
5)Cover the surface of the tenderloin with the mushroom mixture evenly, leaving 1/2 “border areas. Hot-dog manner, roll tightly and fasten the ends with six to seven toothpicks. To create a level cooking surface, insert toothpicks into the surface parallel to one another. Add 1 tsp salt and 1/4 tsp black pepper to the entire dish.
6) Add two tbsp of oil and heat the same skillet over medium heat. Place the tenderloin in the skillet with thetoothpick side down once the oil is heated, and sear for about 2 minutes per side (6-8 minutes total). Bake the tenderloin in the oven at 400°F for 18 to 20 minutes or until an instant-read thermometer registers 145 to 150°F in the center of the meat.
7)Before cutting into rings, transfer to a cutting board, brush with the pan drippings and rest for ten minutes. For added taste, brush with pan drippings and, if preferred, garnish with parsley.