Juicy pork fillet stuffed with oyster mushrooms, seasoned with plenty of parsley and just a hint of lemon zest.
- 5 tablespoons olive oil (2+3, plus more for brushing)
- 4 slices bacon
- 200 grams oyster mushrooms (thinly sliced)
- freshly ground pepper
- 1 clove garlic (finely chopped)
- 1 tablespoon breadcrumbs (homemade)
- 900 grams pork tenderloin (2 tenderloins a 450 g, trimmed)
- 1/2 cup fresh parsley (chopped)
- 1/2 teaspoon grated lemon zest
- Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
- 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.
- Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- 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. 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.
- 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.
- 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.
|Calories580Calories from Fat350|
|% DAILY VALUE|
|Calories from Fat350|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.