Jeles’ Stuffed Pork Tenderlion with Mushrooms, Bacon & Shrimp

Ingredients

• 4 Tbsp olive oil

• 4 slices bacon chopped

• 8 oz mushrooms thinly sliced

• 15 raw shrimp (They don’t have to be Jumbo but I will use Large shrimp) Cut each shrimp in 3’s or even 4’s)

• 1/3 cup red onion, chopped

• 1 1/2 tsp sea salt

• 1/2 tsp pepper

• 1/2 tsp Mrs. Dash

• 1/2 Goya Adobo

• 1 garlic clove minced

• 1/4 cup fresh parsley chopped, (extra for garnish)

• 2 lb pork tenderloin

• Parsley & Thyme for Garnish :)

Instructions

Stuffing for Pork Tenderloin:

• Preheat oven to 375˚ (every oven is different)

Note: My oven is old... So, I always start at 375 and up the temp as needed)

• In an large skillet over medium heat, add 2 Tbsp oil with chopped bacon and and cook until browned then add sliced mushrooms, chopped onion and chopped up raw shrimp and saute. (I’m going to say about 5 minutes)

• Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp Mrs. Dash, 1/4 tsp Goya Adobo, chopped parsley and minced garlic. Cook another minute stirring constantly then transfer to a plate.

How to Stuff Pork Tenderloin

• Remove Skin from Pork Tenderloin. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through (Fillet)

• Open tenderloin like a book, cover with a sheet of plastic wrap and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat.

• Spread mushroom/shrimp mixture evenly over the surface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end and secure the ends with 6-7 toothpicks. (You can also use thick cooking thread) to hold it closed together (closing it up). Season all over with 1 tsp salt, 1/4 tsp black pepper, 1/4 tsp Mrs. Dash and 1/4 tsp Goya Adobo.

• Heat the same skillet (I use my cast iron pan) over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear for a couple of minutes per side.

• Transfer the skillet or a Cast iron pan with the tenderloin to the oven and bake at 375* for 20-30 min or until the thermometer reads 145-150 in the thickest portion of the meat.

• Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings once again (we never throw this away :) )

• Add parsley and thyme for garnish (if you prefer).

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