Mushroom-Stuffed Pork Tenderloin

recipe adapted from Food Network Magazine

Pork tenderloin from MKONO Farm, new vendor at the Market.


  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 slices bacon, chopped
  • 4 ounces mushrooms, thinly sliced
  • Salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1/2 tablespoon breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 pork tenderloin, trimmed
  • 1/4 teaspoon grated lemon zest


  1. Heat 1 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/4 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 1 tablespoon parsley. Let cool.
  2. Soak 5-6 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the tenderloin. Starting with a long side, tightly roll up tenderloin. Secure the seam with the toothpicks.
  4. Preheat a grill to medium high; brush the grates with olive oil. Brush the pork roll with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  5. Mix the remaining 2 tablespoons olive oil and 1 tablespoon parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork roll. Top with parsley oil. Makes 6 servings.

Cook’s Notes: Mix it up by substituting ingredients. For cozy homey flavors: chopped apples, sage, and maple syrup and/or mustard. For Asian flavors: shiitakes, bok choy, cilantro pesto, and orange zest. For spicy Tex-Mex: chorizo, sweet potato & onions, oregano, and hot sauce. For Italian: salami, onion & garlic, and rosemary.

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