MUSHROOM AND BACON STUFFED PORK TENDERLOIN

This recipe could just as well be adapted for a large whole pork loin. I used a 1 pound pork tenderloin here, after all, it’s just the two of us! Wasn’t that a Bill Withers song? Anyway, I cooked it in our airfryer but it certainly can be done in a regular oven, just increase the cooking time a bit.

I’m not Jewish, but since the day I made this was the first day of Hanukkah, I made latkes to go with it. Yes, I know…PORK! Like I said, I’m not Jewish…but I love latkes.

Ingredients:

• 3 tbsp olive oil

• 2 slices thick sliced bacon, cooked, chopped

• 3 ounces white mushrooms, chopped

• 1/4 cup chopped shallots

• 2 garlic cloves, chopped

• 1 tsp fresh rosemary leaves, chopped

• 1/2 tsp lemon zest

• Kosher salt and black pepper

• 1 tbsp panko crumbs

• 2 tbsp fresh chopped parsley

• 1 pork tenderloin, about 1 pound

Directions:

• Place 2 tbsp olive oil in a small skillet then add the chopped garlic, chopped rosemary, and lemon zest. Turn on heat to medium low and let come to a simmer. Cook, stirring, for about 2 minutes. Do not let the garlic burn. Strain out the oil to a small bowl and reserve. Reserve the garlic, rosemary, and lemon zest.

• To the same skillet over medium low heat, add the reserved garlic and rosemary oil. Add the mushrooms and shallots and season with salt and pepper. Saute for about 4-5 minutes, stirring, until the mushrooms are soft. Remove from the heat and stir in the panko crumbs, half the parsley, the cooked garlic and rosemary, and cooked bacon and stir to combine.

• Pat dry the pork tenderloin with a paper towel. Carefully butterfly it down the middle and spread on a cutting board. Cover with plastic wrap and pound to about 1/2 inch thick. Season with salt and pepper. Spread the mushroom mixture down the middle then roll up the tenderloin. Wrap and tie with butcher’s twine in about 4-5 places so it won’t come apart.

• Heat the airfryer to 400 degrees. Spray tenderloin with cooking spray or olive oil. Place the tenderloin on the center rack and cook for about 12 minutes until the internal temperature is 145 degrees, turning halfway through.

• Mix 1 tbsp of olive oil with 1 tbsp of chopped parsley and brush on the tenderloin right when it is done cooking. Cover loosely with foil and let sit for 10 minutes. Remove the strings, slice and serve with Dijon mustard.