Mushroom-Stuffed Bacon Wrapped Pork Tenderloins

Ingredients

• 1/4 cup butter
• 1 lb button mushroom, thinly sliced
• 1 small onion, finely chopped
• 1-2 tablespoon fresh minced garlic
• 1/3 cup chopped pecans, toasted

• 2 (12-13 ounce)  pork tenderloins
• seasoning salt (or use white salt)
• black pepper
• 8-10 slices thick bacon
• 4 tablespoons olive oil, divided
• 2 teaspoons coarse cracked black pepper, divided

Directions

1. 1

   In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).

2. 2

   Stir in toasted pecans; set aside.

3. 3

   Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.

4. 4

   Season the side of the pork that you will be stuffing with season salt and black pepper.

5. 5

   Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.

6. 6

   Roll up jellyroll fashion starting with the long end.

7. 7

   Wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.

8. 8

   Place seam-sides down in a greased roasting pan/dish.

9. 9

   Brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.

10. 10

    Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt).

11. 11

    Bake uncovered in a 450 degree oven for 15 minutes.

12. 12

    Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.

13. 13

    Let rest for 10-15 minutes before slicing.

14. 14

    Delicious!