stuffed pork tenderloin. This recipe looks fancy but it's actually an easy

and inexpensive way to feed a crowd. Place a large oven-safe skillet or Dutch

oven over medium heat, add two tablespoons of olive oil, then two slices

of chopped bacon and cook until browned. Add 1/3 cup of finely chopped onion and

6 ounces of thinly sliced mushrooms. Saute until the mushrooms and onions are

softened, then season with half a teaspoon of salt, 1/4 teaspoon of black

pepper, 1/4 cup of chopped parsley and one minced garlic clove. Cook another

minute, stirring constantly, then remove it to a plate. That's all there is to the

filling and it tastes and smells so good;

and there's no need to wash the skillet because you'll still use it to sear the

tenderloin. We're using a 1 and 1/2 pound pork tenderloin and the first thing you

want to do is to remove the silver skin. To do this, get your knife just under the

silver skin, tilt the knife up towards the silver skin and slice all the way

through. Repeat until most of the silver skin is gone. You have to remove it or it

will be chewy and tough when cooked. Now cut a deep slit all the way down the

center of your tenderloin, making sure not to cut all the way through. Open the

Tenderloin like a book, then cover with a sheet of plastic wrap and pound with the

flat side of a meat mallet until it's 1/2 inch thick

and if you don't have a meat mallet, there are other ways to flatten your

meat - some are better than others. Alright, that looks like it's about a half inch

thick and be careful not to tear all the way through your meat. Now spread your

mushroom mixture evenly over the surface of the tenderloin, leaving about a half

inch space at the borders. Roll up the Tenderloin tightly to completely enclose

the filling roll, starting with the long end or hotdog style and secure the ends

with six or seven toothpicks. Poke the toothpicks through in the same direction,

keeping in mind, you will be searing the tenderloin on a skillet and you'll need

a flat surface. You don't want those toothpicks poking in all different

directions. Now season the stuffed tenderloin all

over with one teaspoon of salt and a quarter teaspoon of black pepper. Now

heat that same pan over medium heat with two tablespoons of olive oil. Once the

oil is hot, place the tenderloin in the skillet - toothpicks side down and sear

for about two minutes per side or six to eight minutes total, then transfer the

skillet with the tenderloin to the oven and bake at 400˚F for

18 to 20 minutes or until the thickest portion of your meat, not the filling,

reads 145 to 150˚F. Transfer it to a cutting board and let

it rest. Alright, it's been resting for 10 minutes and I am ready to eat this. It

smells so good and I'm getting hungry. It's lunch time,

but before you go any further, you make sure to take out those toothpicks

because it could be very unpleasant and it would be very difficult to slice, so

they should slide right out. All right and it's always a good idea when you put

toothpicks into something, to count how many you put in, so you take out the same

amount. We don't want that mystery.

All right and make sure you do not wash that pan because at the bottom of that

pan there are some amazing pan juices. And I glaze those over the top of my

tenderloin because it makes it look like it's caramelized and there's so much

flavor in there. Look at that, look at the color, look at this... mm-hmm. Look at that,

it's gorgeous. Kind of looks like it's glowing but enough talk, we're gonna do

the taste test. I want you guys to see what's inside, that's the best part. Okay

and cut them to about a half inch thickness. I always thought that was the

perfect serving size and this pork tenderloin will feed about six people.

And what I love about this, is it's totally easy to double the recipe to

feed a crowd and pork tenderloin is so inexpensive so it makes for a really

juicy and flavorful fancy looking inexpensive dinner. Okay, here we go and I

love to garnish this with a little bit of parsley and the glaze holds it on.

Just a nice pop of flavor and color because there's parsley inside. Okay, all

right now, moment of truth... okay grab the big juicy one right here.

this is flavor packed. I love that I can taste the bacon in there. Has a nice salty

bite to the filling and then I love mushrooms. This has my name written all

over it. Wow! That is a scrumptious filling, kind

of a nice surprise inside. It totally makes this look and tastes super fancy

but it's so inexpensive and easy to make, no marinating required. If you guys liked

this video, give us a great big thumbs up below. Make sure to subscribe to our

Channel and we'll see you next time. Hey before you go, if you are a meat lover

like myself, check out some of our all-time favorite protein pack recipes

right over here and right down there and click below to subscribe. And when you do,

make sure you click that little Bell icon and you'll get notifications every

time we post a new recipe. We'll see you next time.