Stuffed Pork Tenderloin

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a large, oven-safe skillet over medium heat, add 2 tablespoons of olive oil and the bacon.

Step 3 -Cook the bacon until browned, about 3-4 minutes.

Step 4 -Add the sliced mushrooms and onion and sauté until softened, about 5 minutes.

Step 5 -Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the garlic, and parsley, and cook until fragrant, about 1 minute.

Step 6 -Transfer the mixture to a plate.

Step 7 -Cut a slit in the tenderloin down the long end, making sure not to cut all the way through.

Step 8 -Open the tenderloin like a book and cover with a sheet of plastic wrap.

Step 9 -Pound the tenderloin with the flat side of a meat mallet until the tenderloin is 1/2-inch thick. Try not to tear through the meat.

Step 10 -Remove the plastic wrap.

Step 11 -Spread the mushroom mixture evenly over the surface of the tenderloin, leaving a 1/2-inch border at the edges.

Step 12 -Roll the tenderloin up tightly starting with the long end. It should resemble a hot dog.

Step 13 -Secure the ends with toothpicks, poking them through the meat (parallel) to create a flat cooking surface.

Step 14 -Season the tenderloin with the remaining salt and pepper.

Step 15 -Heat the same skillet over medium heat.

Step 16 -Add the remaining olive oil. Once the oil is shimmering, place the tenderloin in the skillet toothpick side down.

Step 17 -Sear the tenderloin on all sides, about 2 minutes per side.

Step 18 -Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the thickest part reads 145 degrees F.

Step 19 -Transfer the tenderloin to a cutting board.

Step 20 -Brush the tenderloin with the pan drippings and let rest for 10 minutes.

Step 21 -Slice the tenderloin into rings.

Step 22 -Brush the rings with the pan drippings.

Step 23 -Garnish with parsley and serve.