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Ingredientes
- 1/4 c. butter or possibly margarine
- 3/4 lb mushrooms sliced
- 1 sm onion minced
- 1/4 c. minced pecans toasted
- 2 x pork tenderloins - (12 ounce ea) trimmed
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 8 slc thick-sliced bacon
- 1/4 c. brown sugar - (firmly packed)
- 1 tsp freshly-cracked black pepper
Direcciones
- Heat butter in a large skillet over medium-high heat; add in mushrooms and onion, and saute/fry 8 min or possibly till tender. Stir in pecans, and set aside.
- Place pork between 2 sheets of plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or possibly rolling pin. Sprinkle with salt and grnd pepper.
- Spread mushroom mix proportionately on 1 side of each tenderloin, leaving a 1/4-inch border. Roll up jellyroll fashion, starting with 1 long end. Wrap 4 bacon slices around each tenderloin, and secure with wooden picks. Place, seam-sides down, on a lightly greased rack in a roasting pan. Rub proportionately with sugar and cracked pepper.
- Bake, uncovered, at 450 degrees for 15 min. Reduce temperature to 400 degrees. Bake at 400 degrees for 15 min or possibly till a meat thermometer registers 160 degrees.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 166 | |
| Calories from Fat 74 | 45% |
| Total Fat 8.47g | 11% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 53mg | 18% |
| Sodium 367mg | 15% |
| Potassium 395mg | 11% |
| Total Carbs 9.09g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.76g | 5% |
| Protein 13.89g | 22% |
