Mushroom Bacon Stuffed Pork Tenderloin
Ingredients
- 6 slices bacon chopped
- 8 ounces mushrooms chopped
- 1 clove garlic finely chopped
- ¼ teaspoon black pepper
- 1 tablespoon bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 pork tenderloin about 1 pound
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- salt and pepper to taste
Instructions
- 1
Preheat oven to 400°F.
- 2
Cook bacon until crisp, about 8 minutes, and remove from the pan reserving 1 tablespoon of the fat in the pan. Add the mushrooms, garlic, & pepper. Cook until soft. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
8 min - 3
Cut the pork across (not all the way through) lengthwise so you can open it like a book. Pound the meat with a mallet until it's about ½" thick.
- 4
Cover the pork with the bacon/mushroom mixture. Starting with a long side, roll up each tenderloin and secure with toothpicks.
- 5
Combine the olive oil and dijon mustard. Rub over the outside of the pork. Sprinkle with salt and pepper.
- 6
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-hight heat and add the tenderloin. Brown on both sides, about 3 minutes per side.
3 min - 7
Place the skillet in the oven and bake 17-20 minutes or just until pork reaches 145°F. Remove from pan and let rest 10 minutes before slicing.
17 min
Nutrition
Per serving
