Pancetta and Mushroom Stuffed Pork Tenderloin

For the stuffing

• 1 tablespoon 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 sliced thin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup Marsala wine

1. 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.
2. 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 then pounded with a meat mallet to form a rectangle about 6 by 12 inches.
• 1/2 teaspoon porcini powder
• 1/2 teaspoon ground fennel seed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Olive oil for rubbing the roast.
• The previously made stuffing

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