↞ recipe box start page
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
5 tablespoons extra-virgin olive oil, plus more for brushing
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 pounds total), trimmed
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.
Serves: 6
view more member recipes
Mushroom-Stuffed Pork Tenderloin
view my recipes
print
save
Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
5 tablespoons extra-virgin olive oil, plus more for brushing
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 pounds total), trimmed
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.
Serves: 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stuffed Pork Tenderloin With Mushroom Sauce
by sgre52160
2 (1 pound) pork tenderloins 6 thin slices prosciutto 1 (5 ounce) bag baby spinach sauteed and pressed to remove excess liquid 1 cup fresh homemade breadcrumbs 1 tsp chopped fresh rosemary 4 tbsp
by sgre52160
2 (1 pound) pork tenderloins 6 thin slices prosciutto 1 (5 ounce) bag baby spinach sauteed and pressed to remove excess liquid 1 cup fresh homemade breadcrumbs 1 tsp chopped fresh rosemary 4 tbsp
Prosciutto Stuffed Pork Tenderloin With Mushroom Sauce
by sgre52160
2 (1 lb) pork tenderloins 8 thin slices prosciutto (each about 8x2 inches) 1/2 cup fresh breadcrumbs made from crustless French bread. 2 tsp chopped fresh rosemary and fresh thyme 2 tbsp olive oil
by sgre52160
2 (1 lb) pork tenderloins 8 thin slices prosciutto (each about 8x2 inches) 1/2 cup fresh breadcrumbs made from crustless French bread. 2 tsp chopped fresh rosemary and fresh thyme 2 tbsp olive oil
Mushroom-stuffed Tenderloin
by sgre52160
3 bacon strips 1 cup chopped fresh mushrooms 2 tbsp chopped onion 1 garlic clove, minced 3/4 cup dry bread crumbs, divided 2 tbsp minced fresh parsley 1 beef tenderloin (about 2 lbs), trimmed 1
by sgre52160
3 bacon strips 1 cup chopped fresh mushrooms 2 tbsp chopped onion 1 garlic clove, minced 3/4 cup dry bread crumbs, divided 2 tbsp minced fresh parsley 1 beef tenderloin (about 2 lbs), trimmed 1
Madeira And Mushroom Stuffed Beef Tenderloin
by sgre52160
1⁄4 cup extra-virgin olive oil 2 (3.53-oz) pkg prosciutto, finely chopped 3 (8-oz) pkg baby bella mushrooms, finely chopped 1 onion, finely chopped 1 cup Madeira wine 1 tbsp minced fresh thyme
by sgre52160
1⁄4 cup extra-virgin olive oil 2 (3.53-oz) pkg prosciutto, finely chopped 3 (8-oz) pkg baby bella mushrooms, finely chopped 1 onion, finely chopped 1 cup Madeira wine 1 tbsp minced fresh thyme
view more member recipes
related CDKitchen recipes
Mushroom Pork Tenderloin
Apple Stuffed Pork Tenderloin
Peach Pork Tenderloin
German Style Stuffed Pork
Pork Tenderloin With Mushroom Sauce
Grilled Rum And Coke Cured Pork Tenderloin
Baked Pork Tenderloin
Pork Tenderloin With Plum Sauce
Pork Tenderloin With Couscous And Zucchini
Pork Chops In Cream Of Mushroom Soup