SunPork Fresh Foods Super Crunchy Honey Pork
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


What you’ll need

  1. 500g SunPork Pork Tenderloin
  2. 3 Tbsp. olive oil
  3. 2 bacon rashers, chopped
  4. 200g mushrooms, thinly sliced
  5. ½ onion, finely chopped
  6. 2 garlic cloves, minced
  7. 1/4 cup fresh parsley chopped, plus more to garnish
  8. ½ tsp. ground black pepper
  9. Salt, to taste

How to make it

  1. 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.
  2. 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.
  3. Cover the tenderloin with cling film and then pound with a meat mallet until 1cm thick.
  4. Spread the bacon and mushroom filling on the tenderloin leaving space at the edges. Roll tightly and secure with toothpicks.
  5. Season with salt then refrigerate for 10 mins to help it set in shape.
  6. Pre-heat oven to 180˚C.
  7. Heat 1 Tbsp. oil in the fry pan used earlier and sear the tenderloin for about 2 mins per side until browned.
  8. Bake on a lined tray for 20 mins.
  9. Rest for 5 mins and slice before serving.