Pork and rose is one of my favorite pairings. There’s something about bright fruity rose and earthy, meaty pork loin that just goes so well together.
• 1 2 pound pork tenderloin
• ¼ cup olive oil
• 2 slices of chopped bacon
• 2 chopped shallots
• 1 tsp. fresh thyme
• 5 ounces mushrooms
• 1 clove garlic
• 2 tbsp. dry white wine
• 2 tbsp. breadcrumbs
• ¼ cup parsley, chopped
• 1 tsp. lemon zest
• Salt and pepper
Preheat the oven to 375 degrees. Slice the pork loin down the center and flatten. Cover with plastic wrap and pound until ½ an inch thick. Season and set aside.
Heat a skillet on medium high heat. Add the bacon and brown 3 minutes. Add the shallots and cook 1 minute or until soft. Add the mushrooms and garlic and cook, stirring, for 8 minutes or until mushrooms are soft and slightly browned. Add the thyme and wine and cook 1 minute more. Turn off heat and stir in breadcrumbs. Cool mixture slightly and add to food processor; process until finely ground.
Stuff the flattened pork loin with the mushroom mixture and secure closed with toothpicks. Bake 45 minutes to an hour, until done. Slice with a serrated knife.
In a small bowl, mix the olive oil, parsley, and lemon zest. Serve drizzled on top of the pork.
