Sorry about the three month absence. Life got in the way of me cooking, taking pictures of said cooking, and blogging about said cooking and pictures.
But I return to the blog with good news: I got a new job!!! This job has better hours, so now I can cook dinner again! And with a job with hours from 9-5, comes the challenge of finding make-ahead and/or quick-cooking dinners. It seems that being a student/unemployed has left me with an arsenal of meals that are unsuitable for the work week. So if you have any suggestions for any of those types of recipes, please pass them over to me 🙂
Anyway, onward to the recipe. I know this is a grilled recipe and with it being October, many people have put away the grill for the season. But it has been unseasonably warm in Chicago so why not keep the grill out for a few more meals before covering it up for the winter. This is a really tasty recipe and looks really fancy. But believe me, it’s not at all hard to make. The only “difficult” part is butterflying the tenderloin. Just be careful not to cut too deep into the tenderloin, otherwise when you pound it out it may get too thin and split. But if that does happen (it happened to me), just fix the split with a couple of toothpicks. It’s like sewing but with meat…. Ignore that.
I would definitely recommend this recipe, especially with the parsley oil. It brings a nice freshness to the dish. And I mean what’s not to love about a pork tenderloin stuffed with a bacon. So go make this, while it’s still warm enough to grill. Unless you like grilling wearing a winter coat. This recipe may be worthy enough of such activities.
Mushroom-Stuffed Pork Tenderloin
adapted from FoodNetwork
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 2 slices bacon, chopped
- 4 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs (I used dry Italian breadcrumbs)
- 1/4 cup chopped fresh parsley
- 1 pork tenderloin (about 1-1 1/4 lbs), trimmed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 tablespoon lemon juice, about half a lemon
Heat 1 tablespoon 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 1 tablespoon 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 tenderloin. 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 2 tablespoons of olive oil, the remaining parsley, lemon zest, lemon juice, and salt and pepper to taste in a bowl.
Remove the toothpicks from the pork and slice. Top with parsley oil.