The East Community Guide - Gainesville, FL December 2018 | Page 11

Turkey Wings
Mushroom Stuffed
Pork Tenderloin
Ingredients
5 tbsn virgin olive oil
4 slices bacon, chopped
8 ounces cream mushrooms
Kosher salt & 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 11
with parsley oil.