Stúffed Pork Tenderloin

A júicy Stúffed Pork Tenderloin loaded with múshrooms and bacon. This pork roúlade looks fancy bút it is an EASY and inexpensive way to feed a crowd.

Aúthor: Natasha of NatashasKitchen.com

Ingredients

4 Tbsp olive oil divided
2 slices bacon chopped
6 oz brown múshroomsthinly sliced
1/3 cúp 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 cúp fresh parsley chopped, plús more to garnish
1 1/2 lb pork tenderloin silver skin removed

Instrúctions

Stúffing for Pork Tenderloin:

Preheat oven to 400˚F. In an oven-safe large skillet over mediúm heat, add 2 Tbsp oil with chopped bacon and and cook úntil browned (3-4 minútes). Add sliced múshrooms and chopped onion and saúté 5 minútes or úntil soft.
Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minúte stirring constantly then transfer to a plate.

How to Stúff Pork Tenderloin

Remove Silver Skin from Pork Tenderloin. Cút a slit all the way down the long end of yoúr tenderloin, making súre not to cút all the way throúgh. Open tenderloin like a book, cover with a sheet of plastic wrap and poúnd with the flat side of a meat mallet úntil 1/2" thick withoút tearing throúgh the meat.
Spread múshroom mixtúre evenly over the súrface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end (hot-dog style) and secúre the ends with 6-7 toothpicks. Poke toothpicks throúgh parallel to each other to create a flat cooking súrface. Season all over with 1 tsp salt and 1/4 tsp black pepper.

For more recipe...https://natashaskitchen.com/stuffed-pork-tenderloin/

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