This makes a wonderful dinner to serve to guests! You can prepare, stuff and roll the tenderloins, well in advance, cover and refrigerate until ready to cook.
- 1⁄4 cup butter
- 1 lb button mushroom, thinly sliced
- 1 small onion, finely chopped
- 1 -2 tablespoon fresh minced garlic
- 1⁄3 cup chopped pecans, toasted
- 2 (12 -13 ounce) pork tenderloin
- seasoning salt (or use white salt)
- black pepper
- 8 -10 slices thick bacon
- 4 tablespoons olive oil, divided
- 2 teaspoons coarse cracked black pepper, divided
- In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).
- Stir in toasted pecans; set aside.
- Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
- Season the side of the pork that you will be stuffing with season salt and black pepper.
- Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
- Roll up jellyroll fashion starting with the long end.
- Wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.
- Place seam-sides down in a greased roasting pan/dish.
- Brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.
- Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt).
- Bake uncovered in a 450 degree oven for 15 minutes.
- Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
- Let rest for 10-15 minutes before slicing.