Being at home in Michigan with my family means I’ve been doing a lot of cooking (not that I’m complaining!). This year I wanted to make my parents a meal they would remember by using some special ingredients. As we sat down for dinner last night I was so happy to see everyone so excited to share the meal together. These recipes seem quite complex, but besides cracking the crab claws, everything else comes together relatively quickly. Seasons eatings!
Stuffed Pork Tenderloin
6 tablespoons olive oil, divided
4 slices bacon, diced
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
2 tablespoons breadcrumbs
1/2 cup fresh Italian parsley, chopped, divided
Salt and pepper, to taste
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1 teaspoon lemon zest
1. Preheat oven to 450.
2. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add the bacon and cook until crisp, 5-7 minutes. Add the mushrooms and cook 2 minutes, then add the garlic and cook 1 minute longer. Season with salt and pepper. Add 2 tablespoons parsley and breadcrumbs and remove from heat.
2. Rinse the pork and pat dry. Butterfly the pork: make a 1-inch incision down the length of each tenderloin; do not cut all the way through. Open the meat like book so the tenderloins lie flat. Cover the pork with plastic wrap; pound with a meat mallet until about 1/2 inch thick.
3. Spread the mushroom mixture over the 2 tenderloins. Tightly roll up each tenderloin. Lay the tenderloins on a baking sheet, season with salt and pepper and drizzle with olive oil.