8-oz. mushrooms, sliced

1 finely chopped small onion

1/4 C. chopped pecans or almonds

1/2 crushed seasoned croutons or bread crumbs

2 pork tenderloins, trimmed

Salt and pepper

8 thick slices lean bacon

1/2 C. brown sugar

1 to 2 tsp. coarsely cracked black pepper

 

Melt butter in a large skillet over medium high heat. Add mushrooms and onions and sauté until tender. Stir in nuts and bread crumbs and remove from heat. Place the tenderloins between 2 sheets of plastic wrap and beat with meat mallet or roll with rolling pin until flattened to 1/4-inch thickness. Sprinkle with salt and pepper. Spread mushroom mixture evenly on one side of each tenderloin, leaving a 1-inch border. Roll up jellyroll fashion, starting with one 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 generously and evenly with sugar and cracked pepper. Bake in 450-degree oven for 15 minutes, uncovered. Reduce temperature to 400-degrees and bake for 15 minutes or until meat thermometer registers 160-degrees.

 

Yield:

Calories:

Fat:

Fiber: