Stuffed Pork Loin

Posted by Annette Bellisari on

This stuffed pork loin is feeds a crowd and will make everyone think you spent the day in the kitchen prepping for their arrival!

Stuffed Pork Loin
Servings: 6 

1 jar Bellisari's Saigon Street Sauce 
3 tbsp Extra-Virgin Olive Oil 
4 slices bacon, chopped 
8 oz cremini mushrooms, thinly sliced 
Kosher salt and freshly ground pepper 
1 clove garlic, finely chopped 
1 tbsp breadcrumbs 
1/2 cup chopped fresh parsley 
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed 
1/2 tsp grated lemon zest

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 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 2 tablespoons parsley. Let cool. 

Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the cooking twine.

Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls 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 and brush Bellisari's Saigon Street Sauce generously to the loins. Let them rest, about 10 minutes. Mix 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the twine and top with parsley mixture garnish.

Stuffed pork loin with mushrooms and onions sliced on a plate and ready to serve.

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