Mushroom Stuffed Pork Tenderloin with Riverbench Rose

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.