First of all, in this video you won't only learn a recipe you will also learn a technique - the technique to stuff meat ! The roll aspect of stuffed meat looks elaborate (and it is) but not only that, it also tastes great because you bring a whole new flavor to the inside of the meat not only by stuffing it but by seasoning the inside after you turn your tenderloin into a blanket (the blanket that will never heat up vegetarians ).
For this recipe I call for cremini mushroom but you can use other type of mushroom as well if you'd like.
The little bit of bacon that goes on the stuffing really brings more flavor to the mushroom but, you can skip this if you think it is kind of crazy stuffing pork with pork =)
1lb pork tenderloin
3 slices of lean bacon (I always remove most part of the fat)
1/2 lb cremini mushroom
2 garlic cloves
2 tbsp parsley
1 tbs garlic powder
salt and pepper to taste
kitchen thread to tie (forgot how it's called)
Keep in mind pork tenderloin tend to get dry by the absence of fat so, don't bake it for longer than it actually need (but don't eat it raw please). The time in the oven depends a lot of the size of your tenderloin and the personality of your oven :)
Mine was baked for 40min even though I said 50min - I lied.