Mushroom-Stuffed Pork Tenderloins
feat. Hickman’s Divine Swine Injectable Pork Marinade, Hickman’s Divine Swine Pork Rub & University of Que G.P.A. Sauce
Mushroom-Stuffed Pork Tenderloins
Rated 5.0 stars by 1 users
Category
BBQ
Cuisine
American
Servings
4-6
Prep Time
15-20 minutes
Cook Time
45 minutes
Grill Masters Club Pitmaster Ricky Albright created this pork dish, featuring Hickman’s Divine Swine Injectable Pork Marinade, Hickman’s Divine Swine Pork Rub & University of Que G.P.A. Sauce
Author:Ricky Albright
Ingredients
- Hickman’s Divine Swine Injectable Pork Marinade
- Hickman’s Divine Swine Pork Rub
- University of Que G.P.A. Sauce
- 2 Pork Tenderloins (2 - 2 ½ lbs total, trimmed)
- 5 Tbsp Extra Virgin Olive Oil
- 4 slices Bacon (chopped)
- 8 oz Cremini Mushrooms (thinly sliced)
- 1 clove Garlic (finely chopped)
- 1 Tbsp Breadcrumbs
- ½ cup Fresh Parsley (chopped)
- ½ tsp Lemon Zest (grated)
- Kosher Salt & Freshly Ground Pepper
- Toothpicks or Butcher’s Twine
Directions
- Heat 2 Tbsp extra virgin olive oil in a large skillet over medium heat on your grill.
- Add the bacon and cook until crisp, about 8 minutes.
- Add the mushrooms, ½ tsp salt and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
- Add the garlic and cook for 1 more minute.
- Remove from the heat. Stir in the breadcrumbs and all but 2 Tbsp of parsley. Set aside to cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry with paper towels. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about ½ inch thick, starting from the middle and working outward.
- Coat the outside liberally with Hickman’s Divine Swine Injectable Pork Marinade and season both sides with the Hickman’s Divine Swine Pork Rub.
- Spread the mushroom mixture over the tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks, or tie with butcher’s twine.
- Preheat your grill to medium direct heat and spray the grates with olive oil.
- Brush the pork rolls with University of Que G.P.A. Sauce, grilling and turning, until reaching an internal temperature of 140 °F, approximately 25 to 30 minutes.
- Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 Tbsp olive oil and 2 Tbsp parsley, lemon zest, and salt & pepper (to taste) in a bowl. Remove the toothpicks or twine and slice the pork rolls. Top with parsley oil and/or the University of Que G.P.A. Sauce.