Heat 2 tbsp olive oil in a large skillet over medium heat. Add the bacon and cook until crisp. Add the mushrooms, 1/2 tsp salt and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from heat and stir in the breadcrumps and all but 2 tbsp parsley. Let cool
Soak 10-12 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 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°, 25-30 minutes. Transfer to a cutting board to rest, about 10 minutes.
Mix the remaining 3 tbsp olive oil and 2 tbsp parsley, the lemon zest, and salt and pepper to taste in a bowl. Remote the toothpicks and slice the pork rolls. Top with parsley oil.
Originally Submitted
7/1/2012
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