Mushroom Stuffed Pork Tenderloin


Pork tenderloin (NOT loin) is wonderfully tender and forgiving if you cook it a bit too long. This dish is an extraordinary flavor bomb - resist the temptation to add cheese, but instead opt for a side salad with a bit of feta or parmesan. Do not skip the parsley-lemon topping, as it completes the flavor profile. Excellent with mashed potatoes or egg noodles to dress with the luscious sauce. If you don’t have the two skillets as suggested, then a metal baking pan is preferred instead of glass, as glass may crack when attempting to deglaze. ~Joanna
5 tablespoons olive oil, divided use
4 slices bacon, diced (approximately 1/4-inch pieces)
8 ounces white mushrooms, thinly sliced
4 green onions, thinly sliced (approximately 1/4 cup)
Kosher salt and freshly ground black pepper +
1 clove garlic, minced
1/2 teaspoon dried thyme
1/8 teaspoon ground rosemary, or 1/4 teaspoon dried leaves, crushed
1/4 cup finely chopped parsley, divided use
1/4 cup dry white wine
1 pork tenderloin, 1 1/4 to 1 1/2 pounds
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon lemon zest
1 cup chicken or vegetable broth

Butcher twine or 4-5 soaked toothpicks +
2 skillets, one ovenproof (cast iron is great)
1 Heat skillet (does not need to be ovenproof) over medium heat. Add 2 tablespoons olive oil, then add bacon. Cook, stirring often, until just brown and not too crispy. Use a slotted spoon to remove to a bowl.

2 Add mushrooms, onions, 1/2 teaspoon salt, and some black pepper to taste, and cook until tender, about 5 minutes. Add garlic, thyme, and rosemary, and cook for another minute. Remove to bowl with bacon, add 2 tablespoons parsley, and stir to combine. Let cool.

3 Add wine to pan to deglaze, scraping up brown bits. Then remove from heat and set aside.

4 Make a 1-inch deep incision lengthwise in the tenderloin, careful not to cut all the way through, leaving half an inch or so at the bottom of the incision. Push sides apart, butterflying, then starting in the middle and working outward, pound with a mallet to 3/8-inch thickness all over. You should end up with a rough rectangle shape. Sprinkle both sides of meat with a bit of salt (not too much - bacon is salty!), some black pepper, and garlic and onion powders.

5 Preheat oven to 350°F. Spread the mushroom mixture over the meat, then starting with a long side, roll the meat into a tight log. Tie with butcher twine or secure seam with toothpicks.

6 Heat the ovenproof skillet over medium-high heat. Add a tablespoon of olive oil, then brown tenderloin on all sides. Turn seam side down, then place in oven. Bake for 12 to 15 minutes until a thermometer inserted in the center registers between 137° to 140°.

7 Meanwhile, make topping: In a small bowl, combine remaining 2 tablespoons parsley, lemon zest, and 2 tablespoons olive oil (or a bit more if needed to make it spreadable). Season with salt and pepper.

8 Remove pork roll from oven, and set on a cutting board to rest a moment while you finish the sauce: Place your screaming hot oven skillet over low heat. Add the wine from the first skillet to the pan and reduce a bit. Pour in the broth and stir to scrape up any solids. Reduce a bit if necessary to achieve a brown color, although the hot pan should quickly make this happen. Remove from heat.

9 Cut butcher twine from pork (or gently remove toothpicks). Carefully slice into 1-inch pieces, then place onto serving platter. Pour sauce from pan over all, then spoon parsley-lemon mixture over the top. Serve.

servings  use metric
original recipe yield: 4 servings
Notes Recipe somewhat adapted from Food Network (I made many changes!).

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