Stuffed Pork Tenderloin (Print Version)

# Ingredients:

01 - 4 tablespoons olive oil, divided.
02 - 2 slices bacon, chopped.
03 - 6 ounces brown mushrooms, thinly sliced.
04 - 1/3 cup chopped onion.
05 - 1 1/2 teaspoons sea salt, divided.
06 - 1/2 teaspoon black pepper, divided.
07 - 1 garlic clove, minced.
08 - 1/4 cup fresh parsley, chopped.
09 - 1 1/2 pounds pork tenderloin.

# Instructions:

01 - Cook bacon in 2 tablespoons oil until brown. Add mushrooms and onion, cook 5 minutes. Season with salt, pepper, parsley and garlic.
02 - Remove silver skin, butterfly tenderloin, and pound to 1/2 inch thickness under plastic wrap.
03 - Spread mushroom mixture on pork leaving border. Roll tightly lengthwise and secure with toothpicks. Season outside with salt and pepper.
04 - Heat 2 tablespoons oil and sear pork 2 minutes per side.
05 - Transfer to 400°F oven for 18-20 minutes until internal temperature reaches 145-150°F.
06 - Rest for 10 minutes, brush with pan drippings, then slice into rings.

# Notes:

01 - Use pork tenderloin not pork roast for best results.
02 - Keeps in fridge up to 4 days.
03 - Can be frozen up to 6 months.

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