Stuffed Tenderloin

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• 2 Tablespoons olive oil
  Ingredient note

  Source: 2 Tablespoons olive oil
• 4 slices bacon (chopped)
  Ingredient note

  Source: 4 slices bacon (chopped)
• 6 ounces brown mushrooms (thinly sliced)
  Ingredient note

  Source: 6 ounces brown mushrooms (thinly sliced)
• ½ cup onion (chopped)
  Ingredient note

  Source: ½ cup onion (chopped)
• 1 ½ teaspoons kosher salt (divided)
  Ingredient note

  Source: 1 ½ teaspoons kosher salt (divided)
• ½ teaspoon garlic powder
  Ingredient note

  Source: ½ teaspoon garlic powder
• ½ teaspoon ground black pepper (divided)
  Ingredient note

  Source: ½ teaspoon ground black pepper (divided)
• 1 clove garlic (minced)
  Ingredient note

  Source: 1 clove garlic (minced)
• ¼ cup fresh parsley (chopped)
  Ingredient note

  Source: ¼ cup fresh parsley (chopped)
• 1 ½ pound pork tenderloin (silver skin removed)
  Ingredient note

  Source: 1 ½ pound pork tenderloin (silver skin removed)

1. Preheat the oven to 400 degrees Fahrenheit. In a large skillet over medium heat, add 2 Tablespoons of olive oil and the chopped bacon and cook until browned about 4 minutes. Add the sliced mushrooms and chopped onions and sauté for 5 more minutes or until soft. Add ½ teaspoon salt, ¼ teaspoon black pepper, chopped parsley and minced garlic. Cook for another minute stirring constantly, remove from heat.
2. Remove silver skin from pork tenderloin if needed. Cut a slit down the long end of your tenderloin, making sure not to cut all the way through. This is called "butterflying". Open the tenderloin like a book, cover it with a sheet of wax paper or plastic wrap and pound with the flat side of a meat mallet until ½" thick without tearing through the meat.
3. Spread the mushroom mixture evenly over the surface of the tenderloin, leaving ½" at the borders. Roll tightly starting with the long end and secure the ends with 6 toothpicks.
4. In a small bowl mix together the remaining seasonings, 1 teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon garlic powder. Season all sides of the pork tenderloin with the seasoning mix.
5. Transfer the tenderloin to a rimmed baking sheet and put into the oven and bake at 400 degrees Fahrenheit for 18 minutes or until internal temperature is 140 degrees Fahrenheit in the thickest portion of the meat.
6. Transfer to a cutting board and rest 10 minutes before slicing. Resting allows the temperature to rise to 145 degrees Fahrenheit and the juices to redistribute. Serve warm.