Serving Size : 4
2-1/2 pounds pork tenderloin
2 tablespoons butter
1 cup mushrooms, chopped
1 small Italian sausage
2 tablespoons parsley, chopped
1/2 teaspoon thyme
1 egg yolk
2 slices bacon
1/4 cup dry white wine
Preheat oven to 375 degrees.
Trim tenderloin then make a cut, lengthwise, down the center the length of the tenderloin but only half way through. Place tenderloin between 2 sheets plastic wrap and flatten slightly.
In a medium skillet, over medium high heat, melt 1 tablespoon butter and sauté mushrooms until soft, about 2 – 3 minutes. Remove from heat and set aside.
Remove casing from Italian sausage and place meat in a mixing bowl. Add parsley, thyme and egg and mix well to combine. Stir in mushrooms and blend well.
Spoon meat mixture down the center of tenderloin. Fold over flaps and make into a roll, tying in 2 – 3 places using kitchen string. Place roll, seam side down, on a sheet of aluminum foil and dot with remaining butter. Wrap foil closed around tenderloin and place on a baking sheet.
Bake 30 minutes, open foil, baste with cooking juices and cook 10 minutes longer.
Remove and discard bacon and string. Slice tenderloin and place on plate. Pour cooking juices into a small saucepan and add wine. Bring to a boil, reduce till slightly thickened, about 2- 3 minutes and serve with tenderloin.