Mushroom Stuffed Pork Tenderloin

Ingredients: 
1 pork tenderloin
4 slices of bacon, chopped
6 cremini mushrooms, sliced
2 cloves garlic, finely chopped
Extra virgin olive oil
Salt & pepper
1tbsp breadcrumbs
1tbsp parmesan cheese
1/2 cup chopped fresh parsley
1/2 lemon juice and zest

Directions:
Heat 2tbsp olive oil in a medium skillet over medium heat. Add the bacon and cook for approx 8minutes. Add the mushrooms, salt & pepper; cook until the mushrooms are soft, approx 4minutes. Add the garlic and cook for another minute.
Remove from heat and stir in breadcrumbs, parmesan cheese & 2tbsp parsley; let cool.

Mushroom mixture

Rinse the pork tenderloin and pat dry. Butterfly the pork; do not cut all the way through. Spread the mushroom mixture over the tenderloin. Tightly roll up the tenderloin and secure with cooking twine or toothpicks. Squeeze the 1/2 lemon over the tenderloin.

Preheat oven to 375 and line a baking sheet with tin foil. Cook the pork for 25-30mins. Remove from oven and let rest on a cutting board for 10minutes.
Mix the remaining parsley and lemon zest with 3tbsp olive oil and pour over the tenderloin.
Slice the pork rolls & Serve!

Pamela's Wine Pairing for Mushroom Stuffed Pork Tenderloin
Lake Breeze Seven Poplars 2009 Pinot Noir $24.90

Complex and delicate flavours of raspberry and black-cherry while delicately underscored with mushroom and soft earthiness finish off this lovely wine. Soft silky tannins and a rich mouth-feel make this a perfect match with Pork Loin roast with mushrooms.
Lake Breeze Winery is located in Naramata, visit their website @ www.lakebreeze.ca