ROLLED PORK TENDERLOIN
- Cooks . com
- May 31, 2016
- 1 min read
ROLLED PORK TENDERLOIN 2 pork tenderloins, 3/4 lb. each 1 garlic clove, crushed 4 green onions 2 tbsp. olive oil 1/2 c. red wine 1 lb. mushrooms 1/4 c. chopped parsley 1/2 tsp. rubbed sage Salt and pepper
Butterfly tenderloins. Pound to 1/2 inch thickness. In 13 x 9 inch dish. Combine wine, garlic, 1 tablespoon olive oil. Add pork. Turn. Refrigerate at least 4 hours. Chop mushrooms, slice green onions and cook in large skillet in 2 tablespoons hot olive oil. Stir about 10 minutes. Add parsley and sage; remove from heat.
Remove pork from marinade; save marinade. Overlap long sides of meat pieces to make 1 large piece; pound to seal. Spread with mushroom mixture. Roll as jelly roll - tie with string-roast 1 1/4 hours at 325 degrees until internal temperature is 160 degrees. Baste with marinade while roasting.
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