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Pork tenderloin with oyster mushrooms and parsley
Juicy pork fillet stuffed with oyster mushrooms, seasoned with plenty of parsley and just a hint of lemon zest. Ingredients
- 5 tbs olive oil (2+3), plus more for brushing
- 4 slices bacon
- 200 g oyster mushrooms, thinly sliced
- Sea salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tbs breadcrumbs, homemade
- 900 g pork tenderloin (2 tenderloins a 450 g), trimmed
- ½ cup chopped fresh parsley
- ½ tsp grated lemon zest
Directions
1.Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
2.Add the mushrooms, ½ 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.3.Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.4.Make a 2.5 cm 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 and pound with the flat side of a meat mallet until about 1 cm thick.5.Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks.6.Place the pork rolls on a cooking tray covered with parchment paper (or a silicone sheet), brush with olive oil and season with salt and pepper. Bake in the oven at 180°C for about 30 - 40 minutes. Transfer to a cutting board and leave to rest for 10 minutes.
7.Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.Useful Links
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