Bacon, Baby Bellas and Rosemary Stuffed Pork Loin
5 tablespoons extra-virgin olive oil, plus more for brushing
1 Jar of Bellisari’s Saigon Street Sauce
4 slices bacon, chopped
8 ounces baby bellas mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 tsp ground rosemary
1 clove garlic, finely chopped
1 tablespoon breadcrumbs
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
10-12 toothpicks or butcher twine
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 ground rosemary. Let cool.
Soak 10 to 12 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 each tenderloin; do not cut all the way through. Open the meat like a book 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, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks. You can also use butcher twine.
Preheat oven to 375 degrees brush the loins with Bellisari’s Saigon Street Sauce leaving enough to baste before serving. Cook 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, baste one last time with Saigon Sauce and let rest about 10 minutes.
*I serve my pork with purple new potatoes tossed in olive oil, salt and pepper, fresh rosemary and bake in the oven until soft.