Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

1 pork tenderloin

1 onion, sliced

2 cloves garlic, minced

8-10 mushrooms, sliced

1 red pepper

2-4 tbsp balsamic vinegar

4-6 leaves fresh basil

mozzarella cheese

5-6 slices bacon

olive oil

salt and pepper

Using a little bit of olive oil, saute the onion and garlic at low heat.  Cook until caramelized, this will take a while, so let it cook while you prepare everything else.  Once done, set aside to cool.

Roast the red pepper, if you have a gas range - roast it directly over the open fire, if not - place it on a cookie sheet and broil it in the oven, turning occasionally as it blackens.  Once it is sufficiently blackened, remove from oven and wrap tightly in plastic wrap.  Allow to sit on the counter until cooled.

Once cooled, removed the skin and seeds, then slice thinly.

Saute the mushrooms in a little bit of oil, until soft.

Slice the mozzarella cheese into "fingers", you will need enough to go the length of your pork tenderloin.

Butterfly the pork tenderloin, then using a meat mallet, pound out to an even thickness.

Down the middle of the pork tenderloin, layer, the caramelized onions, sauteed onions, roasted red peppers, basil leaves and mozzarella fingers.  Sprinkle with salt and pepper, the wrap up to form a log.

Wrap the log with bacon slices and sprinkle freshly cracked black pepper on top.

Place on cookie sheet and bake at 400 F convection for approximately 20 minutes, or until meat thermometer reads 135.  If the bacon is not crispy enough, switch to broil for a few minutes.

Remove from oven, place on cutting board and tent with aluminum foil for 10-12 minutes.

Slice and enjoy!

Source: We have a full time chef at work, and this is his recipe.