Recipe by Kittencal@recipezazz
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.
Top Review by Koechin (Chef)
This was simply SUPERB!! Tender,wonderful flavor. I only whished it could have been browner on the outside.It was very pale, but registered and was done. Maybe I will cut back on the baking time and run it under the broiler at the last minute. Next time I will also cut them in half for easier handling when trying to wrap the bacon around them. I will make this for company many more times. Thanks for all your wonderful recipes! Ingrid/Koechin
- 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
Directions See How It's Made
- 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.