WB
Worker BeeServings:
4
Prep time:
00:15
Cook time:
00:30
A simple easy to prepare dinner perfect for weeknights!
Ingredients
- 4 slices bacon (chopped)
- 2 TB Olive Oil
- 8 oz Cremini Mushrooms (thinly sliced)
- 1/2 tsp minced garlic
- 1TB Breadcrumbs
- 1/2 c Fresh Parsley(chopped)
- 1lb Pork Tenderloin
- 2 TB grainy Dijon Mustard
- 3TB Chinook Alberta Multifloral Honey
- 1Tsp Fresh Rosemary (minced)
- Salt & Pepper
Instructions
- Preheat oven to 400F
- Spray roasting pan with non stick spray
- In a bowl stir together the honey and Dijon
- Season the pork with Salt and Pepper, then butterfly the pork by making a 1 inch deep cut down the length of the tenderloin(s) (do not cut through)
- Flatten the tenderloin gently with a meat mallet
- Prepare the stuffing by cooking the bacon in the olive oil until crispy
- Add in the Mushrooms,Garlic, and 1 TB of the honey, season with salt & pepper
- Remove from heat and stir in Breadcrumbs & Parsley
- Add the stuffing to the center of the tenderloin. roll gently and secure the seams with toothpicks
- Brush the pork with about 1/2 of the glaze
- Cover the dish with foil and bake for 25 minutes
- Remove the cover and brush with the remaining mustard sauce. Broil until brown and crispy (5 minutes)
- Remove from the oven and let it rest 10 min before slicing
