Stuffed Pork Tenderloins

“Our classic Pinot Noir pairs perfectly with this dish, enhancing the earthy notes and juicy dark flavors. The silky texture and structure of the 2013 Pinot Noir perfectly compliment this oven-roasted dinner.”

– Stewart Vandenberg, Western Regional Sales Manager

– Serves 6 –

3 Tbsp. butter
1 lb. cremini mushrooms, thinly sliced
2 slices bacon (or prosciutto), chopped
1 small onion, finely chopped
1 Tbsp. fresh minced garlic
¼ cup chopped parsley
¼ cup chopped pecans, toasted
¼ cup bread crumbs
1 tsp. fresh thyme
2, 12 – 16 oz. pork tenderloins
Seasoned salt, or use white salt
4 Tbsp. olive oil, divided
2 tsp. coarse cracked black pepper, divided

Method of Preparation:
In a large skillet melt butter over medium heat; cook the bacon, then add in mushrooms, onion and garlic. Saute until tender (about 8 minutes). Stir in toasted pecans, parsley, thyme and bread crumbs; set aside.

Butterfly the pork tenderloins and then place them between two sheets of plastic wrap. Flatten them to about ¼-inch thickness using a meat mallet or a rolling pin. Season the side of the pork that you will be stuffing with seasoned salt and black pepper.

Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border. Roll up jellyroll fashion starting with the long end. Secure with toothpicks. Place seam-sides down in a greased roasting pan/dish. Brush the tops and sides of each roll with about 2 tablespoons (or less) of AVV olive oil. Sprinkle evenly with coarse black pepper and salt.

Bake uncovered in a 425° degree oven for 15 minutes. Reduce heat to 400° degrees and continue to bake for another 10 minutes or until a thermometer placed in the center of the stuffing reads 150° degrees. Let rest for about 10 minutes before slicing and serving.