Snowed in keeping the kitchen hot

Hi everyone~!! 

It's been such a long time since we've last seen each other. The temperature has been below freezing on and off giving us some weird winter weather in NC. We had snow on Monday night and now it's falling again. It's beautiful but it's keeping me from work which is a bad and a good thing. It's good because it gives me more time to focus on my cooking and blogging. So it's definitely a good thing~

Maybe it's "snowmaggedon" again?? The puffy flakes of snow are falling fast and piling up~. Since it was confirmed today that I would be off again tomorrow I decided to cook pork tenderloin. I haven't cooked this in a while and I am trying to give red meat a break. I've been eating red meat like there's no tomorrow. :)

I found this recipe off FoodNetwork.com 

I scaled the recipe to 1lb of pork and used pork tenderloin tips. It has a bit more fat between the meat. Don't forget that fat equals flavor~!!

It calls for the meat to be pounded a 1/2 inch thin and rolled with the stuffing. I didn't grill my meat because of the electric stove that I have but I'm pretty sure if you grilled the roulade it would have been extra flavorful because of smoke~!  

Here are my photos of each step of the cooking process. Enjoy~!!

3-4 slices of bacon, 1 clove garlic, 4 oz mushrooms

Sauté bacon in olive oil until crisp, add mushroom

Add breadcrumbs, parsley, s/p, let cool

Pound meat 1/2 inch thin

Add cooled stuffing to center of pork and roll. 

Drizzle olive oil and season heavily with s/p

Cook at 425F for 10 minutes and finish at 375F for 10-15 minutes depending on thickness of the roll. After 5 minutes move rolls to cutting board to rest for about 10 minutes. 

Make a gremolata with olive oil, grated lemon zest, parsley, s/p

Cut rolls on the bias. 

Drizzle the gremolata mixture on the sliced rolls and serve with your favorite vegetable. 

All photos were taken by LifestyleofaFoodie. 

Recipe retrieved on 2/25/15 from Foodnetwork.com. "Mushroom-Stuffed Pork Tenderloin"