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
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.
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