Marinated Bacon Wrapped Stuffed Tenderloin



1 pork tenderloin 

1/3 cup garlic infused olive oil

4 Tablespoons blackberry ginger balsamic 

1 Tablespoon butter

1 small onion, chopped

2 cloves garlic, minced

1 (8oz) package mushrooms, minced

6 slices bacon





  1. Marinade the tenderloin in blackberry ginger balsamic and garlic infused olive oil overnight (or for at least a few hours)
  2. Preheat the oven to 400 degrees
  3. Sauté the mushrooms, onion and garlic in butter. Set aside
  4. Slice tenderloin lengthwise down the side, being careful not to cut all the way through. Open it up and lay it flat. Cover with plastic wrap and pound with a meat mallet until flat. 
  5. Spoon the mushroom mixture onto the tenderloin. 
  6. Roll up the loin, making sure to tuck the ends in.
  7. Start at one side and wrap the bacon around the pork tenderloin overlapping the bacon so the roll doesn’t come apart.
  8. Drizzle leftover marinade over pork
  9. Bake for 30 mins or until internal temperature is 150 degrees