Mushroom Stuffed Pork Tenderloin
Mushroom Stuffed Pork Tenderloin
Ingredients 5 tbsn virgin olive oil 4 slices bacon , chopped 8 ounces cremini mushrooms , thinly sliced Kosher salt and freshly ground pepper 1 clove garlic , finely chopped 1 tablespoon breadcrumbs 1 / 2 cup chopped fresh parsley 2 pork tenderloins ( 2 to 2 1 / 2 lbs ) 1 / 2 teaspoon grated lemon zest Heat 2 tablespoons olive oil in a large skillet over medium heat . Add the bacon and cook until crisp , about 8 minutes . Add the mushrooms , 1 / 2 teaspoon 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 . 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 tablespoons olive oil and 2 tablespoons 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 .
11