I have tried many different versions of stuffed pork tenderloins throughout the years and I think I finally came up with the perfect combination.
1 medium Pork tenderloin
2-3 Tbsp sundried tomatoes packed in oil
1-2 tsp dried thyme
1/4 onion chopped
5-6 button mushrooms sliced
3 cloves garlic minced
4oz cream cheese
1 cup bread crumbs (or 2 slices of bread put through a food processor)
1 package bacon
Slice the mushrooms and add to a frying pan with the onions, garlic, thyme (salt & pepper to taste) and sundried tomatoes (with some of the oil). Saute until partially cooked (you want the mushrooms to release more mositure into the pork when it is cooking).
Add the cream cheese and stir until melted, then add the breadcrumbs. Mix well and set aside to cool.
Made a slit in the top of the tenderloin and then make a pocket that goes as far into the ends as you can. Or you can butterfly it and make it into a jelly roll style wrap.
Once the filling mixture is cooled, stuff the pork with it. And then make a basket weave with your bacon and roll it around the pork tenderloin. I use a cookie sheet and parchment paper to make rolling it easier and then this time I left it rolled in the parchment paper and put it in the oven at 350 for about 1/2 hour, then I unwrapped it and left it for about another half hour for the bacon to crisp up.
It turned out so moist.
Definitely worth trying if you like sundried tomatoes…