Melt butter in a large skillet over medium-high heat; add mushrooms and onion, and sauté 8 minutes or until tender. Stir in pecans, and set aside.
Place pork between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and ground pepper.
Spread mushroom mixture evenly on 1 side of each tenderloin, leaving a 1/4-inch border. Roll up jellyroll fashion, starting with 1 long end. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks. Place, seam sides down, on a lightly greased rack in a roasting pan. Rub evenly with sugar and cracked pepper.
Bake, uncovered, at 450° for 15 minutes. Reduce temperature to 400°.
Bake at 400° for 15 minutes or until a meat thermometer registers 160°.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Delicious! I use the same amount of onion/mushroom mix with only 1 tenderloin, and also add a couple of chopped cooked pieces of bacon in the mix. After rolling it up I coat the pork with a little Dijon and high quality maple syrup. Then I wrap it in enough strips of bacon to secure the roll and completely cover the pork, which is usually more than 8 strips. I rub the bacon with more Dijon and syrup before topping with the sugar. Basting frequently during baking helps to caramelize the sugar and crisps up the bacon. It's very pretty coming out of the oven. Made it for quests multiple times.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!