Pancetta and Mushroom Stuffed Pork Tenderloin

Here's a nice little roast for about 4 people..I served it with a garden pea risotto..if you don't have pancetta, feel free to use bacon.


For the stuffing:
1 Tbl olive oil
3 ounces sliced pancetta cut into a fine dice
2 cups diced mushrooms (your choice)
1 large clove garlic, crushed
1 cup fresh bread crumbs
1/2 cup chopped flat leaf parsley
10 fresh basil leaves, thinly sliced
1/2 tsp salt
1/2 tsp black pepper
1/4 cup Marsala wine


In a large saute pan, cook the pancetta in the olive oil until almost crisp.  Add the mushrooms and garlic and continue to cook until the mushrooms brown a bit.
Stir in the bread crumbs, parsley, basil salt and pepper until all is combined. Moisten with the Marsala and set aside while you prep the tenderloin.


Putting it together:
1 pork tenderloin, about 1  1/2 pounds, butterflied lengthwise and the pounded with a meat mallet to form a rectangle about 6 by 12 inches
1/2 tsp porcini powder (dried porcini mushrooms, pulverised)
1/2 tsp ground fennel seed
1/2 tsp salt
1/2 tsp black pepper
Olive oil for rubbing the roast
The previously made stuffing


Spread the stuffing mixture lengthwise down the center of the butterflied tenderloin and then roll the roast and tie with butcher string to secure.
Rub the entire roll with olive oil and the combine the porcini powder, ground fennel, salt and pepper and rub that over the roast.
In a large non stick saute pan, sear the roast on all sides until well browned.
Roast in a preheated 350F oven in an open roaster for 40 to 45 minutes.  Let rest for about 10 minutes before removing the string and slicing.