Bootsie's Shroomin' Porkloin
Bootsie's 'Shrooming Porkloin
Sourced from Bootsie's Delta Funk BBQ
A funky spin on a porkloin that will have you coming back for seconds!
5 Tablespoons of Olive oil
2 Pork Tenderloins (approximately 2-2 ½ lbs)
⅓ Cup of Bootsie’s Hi-Tone White BBQ (plus more for dipping)
4 Slices of bacon chopped
1 8oz can of mushrooms Stems and Caps
1 Tablespoon of Bootsie’s Sweet Heat Funk
1 Tablespoon of Bread Crumbs
½ Cup of chopped fresh parsley
Heat 2 Tbs of oil over medium heat in a large skillet. Add the bacon and cook until crisp, about 8 minutes. Place mushrooms into a food processor, after a light chop add to skillet. 1/2 teaspoon Bootsie’s Sweet Heat Funk to taste; cook until the mushrooms are soft, about 4 minutes. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
Preheat a grill to medium high. Brush the pork rolls with Hi-Tone White BBQ and season with Sweet Heat Funk. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, and Bootsie’s Sweet Heat Funk to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with oil.
Serve with side of Hi-Tone BBQ for dipping.