Bacon and Mushroom Stuffed Pork Tenderloin
You won't have mush-room left in your tummy after you tuck into this show stopping Bacon and Mushroom Stuffed Tenderloin.
50 minutes
Capable Cooks
4
What you’ll need
- 500g SunPork Pork Tenderloin
- 3 Tbsp. olive oil
- 2 bacon rashers, chopped
- 200g mushrooms, thinly sliced
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley chopped, plus more to garnish
- ½ tsp. ground black pepper
- Salt, to taste
How to make it
- In a large fry-pan heat 2 Tbsp. of oil over med-high heat. Sauté the onion until soft then add the bacon, mushrooms, pepper and salt to taste. Cook for 5 mins until the bacon is cooked and mushrooms are soft.
- Using a sharp knife, cut length ways down the tenderloin and open it out like a book. Be careful not to slice all the way through.
- Cover the tenderloin with cling film and then pound with a meat mallet until 1cm thick.
- Spread the bacon and mushroom filling on the tenderloin leaving space at the edges. Roll tightly and secure with toothpicks.
- Season with salt then refrigerate for 10 mins to help it set in shape.
- Pre-heat oven to 180˚C.
- Heat 1 Tbsp. oil in the fry pan used earlier and sear the tenderloin for about 2 mins per side until browned.
- Bake on a lined tray for 20 mins.
- Rest for 5 mins and slice before serving.
