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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mushroom Stuffed Pork Tenderloin Recipe

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This recipe for Mushroom Stuffed Pork Tenderloin is from The Keeler Family Cookbook & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 T olive oil, divided
4 strips of bacon, chopped
8 oz fresh mushrooms, sliced
1 clove garlic, finely minced
1 T breadcrumbs
1/2 C chopped fresh parsley
2 pork tenderloins (2-2 1/2 lbs total)
1/2 t grated lemon zest
Directions:
Directions:
Heat 2 T oil, add bacon and cook until crisp. Remove to paper towels to drain. Add mushrooms, 1/2 t salt and fresh ground pepper to taste. Cook until mushrooms soften (about 4 minutes). Add garlic and cook 1 minute. Remove from heat, add bacon, breadcrumbs and all but 2 T chopped parsley. Let cool. Soak 10-12 toothpicks in water. Rinse pork and pat dry. Butterfly each tenderloin, lie flat and cover with plastic wrap. Pound with smooth end of meat mallet to 1/2 inch thick, starting from the middle and working toward the edges. Divide the mushroom mixture between the tenderloins and spread evenly. Roll tightly and secure with toothpicks. Brush tenderloin with olive oil, sprinkle with additional salt and pepper. Either grill or bake at 350 degrees to an internal temperature of 140 degrees. Let rest 10 minutes. While cooking, in a small saucepan combine remaining 3 T olive oil, remaining 2 T parsley, lemon zest and salt and pepper. Heat thoroughly. Remove picks from meat, slice and serve with lemon parsley oil, if desired.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This has become a family favorite. Don't be intimidated, it is really quite simple it just takes a little time. I typically do not make the lemon parsley oil. We prefer the pork loin without it. But it is part of the original recipe so I wanted to include it.

 

 

 

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