Recipe: Pork Tenderloins with Porcini Stuffing (with bacon, garlic and parsley)

PORK TENDERLOINS WITH PORCINI STUFFING

3 small pork tenderloins, total weight about 21/2 pounds
4 garlic cloves
1 bunch of fresh parsley
7 ounces porcini mushrooms, chopped, plus 6 whole large porcini mushrooms
1/4 cup sweet butter, divided use
18 thin slices of smoked bacon
Salt and pepper

Using a small, sharp knife, cut around the tenderloins in a spiral to open them up like snails. Season with salt and pepper. Set aside.

Chop the garlic with the parsley. Combine chopped mushrooms with half the garlic and parsley mixture.

Melt half the butter in a skillet, add the chopped mushroom mixture, and cook over medium-low heat, stirring occasionally, for about 5 minutes.

Spread each piece of pork with the mushroom stuffing, roll up and wrap each one in 6 slices of bacon. Place them in a heavy pan and cook, turning frequently, for 15 minutes or until done.

Melt the remaining butter in another pan. Add the large whole porcinis and the remaining garlic and parsley mixture and cook, turning occasionally for about 8 minutes.

Cut each pork tenderloin into six and serve with the whole mushrooms and the garlic and parsley butter.

Makes 6 servings
Source: Pork and Sons by Stephane Reynaud