Yes, I am that person that stuffs pork with more pork. And in my house everything is better with bacon and cheese, so this recipe was born. It takes some time and planning, but the end result is so worth it. My family demolished this recipe without complaint, and I was able to hide mushrooms on my pickiest tiny human, so another huge mom bonus.
Larger Pork Tenderloin, butterflied open
4 Slices Bacon, cooked crisp, crumbled
1/4C+2T Shredded Cheddar Cheese (any cheese will essentially work)
4 oz. Cream Cheese Softened
1 tsp. Dried Parsley
1/2 tsp. Ground Sage
Salt and Pepper to taste
5 Baby Bell Mushrooms, diced small
1 Medium Shallot, diced small
1/4 C Olive Oil
1T Herbs De Provence
1 tsp. Ground Salt
1/4 tsp. Black Pepper
-With hand mixer, combine cream cheese, sage, parsley, salt and pepper together. Add in mushrooms and shallot, and mix on low.
-Spread cream cheese mixture on inside of roast, leave about 1/2 inch from edges. Top with bacon crumbles, and sprinkle with cheese.
-Roll up tight, but not so tight that the filling squeezes out. Tie to keep closed.
-Mix ingredients together for coating, coat outside of roast with mix. Place roast in greased 13X9 inch baking sheet.
-Cook 450 degrees for 10 minutes, reduce temperature to 350 degrees and continue cooking 1 hour or until internal temperature is 155 for medium rare, can cook longer if you want yours more done.
-Remove roast from pan, wrap in aluminum foil for at least 15 minutes before cutting, remember to cut ties before slicing (no one wants to eat string). Enjoy!