Herbed Mushroom-stuffed Holiday Pork Tenderloin

Instructions

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  Step 1

  Preheat oven to 400˚F.

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  Step 2

  Heat a large oven-safe skillet over medium heat. Once hot, add chopped bacon and cook until browned.

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  Step 3

  Remove bacon and its grease from pan and render the fat.

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  Step 4

  Turn temperature down to medium-low. Add half the olive oil. Add onions and garlic in the bacon fat and cook until fragrant. Add mushrooms, salt, pepper, parsley and thyme, then cook until mushrooms have cooked down to about half their size.

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  Step 5

  Remove the silver skin from the tenderloin.

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  Step 6

  Cut a slit down the long end, making sure not to cut all the way through. Open tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet or rolling pin until it has flattened enough to roll.

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  Step 7

  Spread the mushroom mixture evenly over the surface of the tenderloin. Top with bacon bits and dried cranberries.

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  Step 8

  Roll tightly starting with the long end and secure the ends with toothpicks in one line to create a flat cooking surface. Alternatively, use butcher’s twine to tie the roll together. Season all over with 1 tsp salt and 1/4 tsp black pepper. 

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  Step 9

  Add the remaining olive oil to the skillet and heat over medium. Once hot, add the tenderloin. Sear about 2 minutes per side then transfer to the oven and bake for 30-35 min or until internal temperature is 145-150˚F in the thickest portion. Depending on how thick the tenderloin is, this may take shorter or longer.

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  Step 10

  Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Garnish with parsley.