Impressive looking dish that’s great for serving to guests. Make some potatoes and something green and you’ve got a full meal. Extra filling goes great in a hash or omelette for a quick next-day breakfast.
Ingredients
- 4 tbsp olive oil; divided
- 4 slices bacon, chopped
- 1pt crimini mushrooms, small diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tsp dried thyme leaves
- 1 tsp dried rosemary
- 2 pork tenderloins
- Salt and pepper
Method
- Preheat oven to 400F.
- In an oven-safe pan on medium heat, add 2 tbsp oil and bacon. Cook until done, remove with a slotted spoon, leaving the bacon fat and oil in the pan.
- Sautée mushrooms and onions in the bacon fat with the thyme and rosemary. Season with salt and pepper. When it’s half done, add the garlic.
- When done, combine with the bacon and set aside.
- Cut the tenderloins lengthways, but not all the way through.
- Pound flat.
- Spread mushroom mixture over the tenderloins and press down. Roll lengthways and close shut with toothpicks, then season with salt and pepper.
- Put pan back over medium heat and add the remaining 2 tbsp oil. Sear the tenderloins on all sides, then pop in the oven seam side down for about 18 minutes, until it’s 145F at the thickest part.
- Transfer to a cutting board and brush with the pan drippings. Let rest for 10 minutes before slicing and serving.
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