- 1/4 cup butter or margarine
- 3/4 pound mushrooms, sliced
- 1 small onion, chopped
- 1/4 cup chopped pecans, toasted
- 2 (12-ounce) pork tenderloins, trimmed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 8 thick bacon slices
- 1/4 cup firmly packed brown sugar
- 1 teaspoon cracked black pepper
How to Make It
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°.