Bacon-Wrapped Stuffed Pork Tenderloin
¼ cup unsalted butter
8 ounces mushrooms, chopped
1 small onion, chopped
¼ cup chopped pecans, toasted
1-2 (12-oz) pork tenderloins
8-10 slices thin-sliced bacon
14/ cup firmly packed brown sugar
1 teaspoon cracked black pepper
Melt butter in a skillet over medium-high heat, add mushrooms and onions and sauté until tender. Stir in pecans and set aside.
Butterfly pork tenderloin and place between sheets of foil. Using a rolling pin or meat mallet flatten to even out thickness.
Spread mushroom mixture evenly in center of loin and roll up. Place bacon strips slightly over lapping on cutting board and place tenderloin on top of bacon. Wrap bacon strips horizontally around tenderloin over lapping ends of bacon. Rub evenly with brown sugar and cracked black pepper and place on roasting rack in 12” Dutch oven. Bake over medium high heat with top coals for approximately 30-45 minutes or until meat thermometer registers 160 degrees. Allow to rest for 15 minutes. Slice and top with any remaining stuffing mixture.