| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices bacon, chopped
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs
- 1/2 cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
- 1/2 teaspoon grated lemon zest
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts
| Calories | 420 |
| Total Fat | 29 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 120 milligrams |
| Sodium | 350 milligrams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Sugar | 1 grams |
| Protein | 37 grams |
Reviews
We followed the recipe exactly-I always do the first time. It was delicious! Very juicy and flavorful! Definitely a keeper recipe. One change I may make the next time is to chop the mushrooms instead of slicing them. It make be easier to roll the pork loin.
I made this for my family Christmas dinner, and if I’m being honest, it did not disappoint. I got all positive comments from everyone. It was very delicious, I did make a few changes. I sautéed shallots, and then some spinach until just wilted. Left out the parsley and forgot the lemon zest, unfortunately. All in all though, it really was delicious..
Yes, I made this recipe. No I would not make it again. Way too much work for the outcome
Have made this dish several times, and again this evening as a matter of fact. Always comes out delicious and moist. I always cook my in the oven at 350 for about 35 minutes as I don’t have a grill.
I get frustrated stabbing myself sometimes with the toothpicks, so I will be trying butcher’s twine to keep it together this time.
I get frustrated stabbing myself sometimes with the toothpicks, so I will be trying butcher’s twine to keep it together this time.
Really good, not fantastic. Will make again. As others have suggested I will double the stuffing part next time.
I have picky eaters (husband and kids) and they groaned when they saw that pork loin was on the menu, but they were pleasantly surprised! I only made one pork loin to experiment and not waste a second just in case. I did use the full recipe for the filling for just the single pork loin and it was a bit hard to keep mine closed with toothpicks because of the volume oozing out, but it wasn’t too bad. The dish was delicious and I was excited to find a great pork loin recipe to add in our rotation!
this was fantastic. Hubby absolutely loved it too. I only made one tenderloin but used the same amount of filling. Only changes I made was I omitted the parsley and put a bit of italian seasoning in the stuffing. I used my oven instead of grill as others mentioned and baked at 350 for about 25 minutes. I will definitely make this again.
I’ve made this recipe a few times and it doesn’t disappoint. I’m making it again for Christmas dinner, serving with the Neely’s Greens & Beans and mashed potatoes. If there’s leftovers, I use them in fried rice.
I have made this several times. The only thing I do differently is I roast instead of grill and I double the stuffing and sauce. Will be making for this year’s Christmas dinner and I would like to make the stuffing the day before but not sure that is a good idea. Thoughts?
Fantastic! Loved it ❤️