Mushroom-Stuffed Pork Tenderloin

Mushroom-Stuffed Pork Tenderloin

Categories:   Uncategorized

Comments

  • Posted: November 6, 2018 01:30

    AutoModerator

    Welcome to /r/ketorecipes! You can find our [rules here](https://www.reddit.com/r/ketorecipes/wiki/index) and the [Keto FAQs here](https://www.reddit.com/r/keto/wiki/faq). Please be sure to include a detailed recipe in your post (this means **ingredients**, **directions**, and **plain text**) or in the comments, not a link to the recipe, or it will be removed per the sub rules!* Please report any rule-violations to the moderators and keep doing the lard's work! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/ketorecipes) if you have any questions or concerns.*
  • Posted: November 6, 2018 01:30

    bob-the-cook

    This Recipe Is Published **Here >>>>>>** [**https://www.foodnetwork.com/recipes/food-network-kitchen/mushroom-stuffed-pork-tenderloin-recipe-1973702#/**](https://www.foodnetwork.com/recipes/food-network-kitchen/mushroom-stuffed-pork-tenderloin-recipe-1973702#/) * Yield: 6 servings **Ingredients** * 5 tablespoons extra-virgin olive oil, plus more for brushing * 4 slices bacon, chopped * 8 ounces cremini mushrooms, thinly sliced * Kosher salt and freshly ground pepper * 1 clove garlic, finely chopped * 1 tablespoon breadcrumbs * 1/2 cup chopped fresh parsley * 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed * 1/2 teaspoon grated lemon zest **Directions** 1. 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. 2. 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. 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 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks. 4. 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 to rest, about 10 minutes. 5. Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil. **Nutrition Information** calories: 323 calorie, fat Content: 17 grams, saturated Fat Content: 3.5 grams, cholesterol Content: 116 milligrams, sodium Content: 301 milligrams, protein Content: 39 grams, sugar Content: 1 grams, Carbs: 3 grams, Dietary Fiber: 1 gram