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.
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.