1-Step 1: Prepare the Filling In an oven-safe skillet over medium heat, add 2 tablespoons of olive oil and the chopped bacon. Cook it until browned, which takes about 3-4 minutes. Next, add the 6 oz of thinly sliced brown mushrooms and 1/3 cup of chopped onion, then sauté for about 5 minutes until soft.

1-Step 1: Prepare the Filling Season the mix with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 cup of chopped fresh parsley, and 1 minced garlic clove. Stir constantly for another minute, then remove from heat and transfer the filling to a plate. This part infuses the dish with savory notes that make it stand out.

2-Step 2: Prepare the Pork Remove the silver skin from the 1.5 lb pork tenderloin, then cut a slit lengthwise down the tenderloin without going all the way through. Open it like a book and cover with plastic wrap. Pound it with a meat mallet or rolling pin until it is 1/2 inch thick, being careful not to tear the meat.

2-Step 2: Prepare the Pork Spread the bacon-mushroom mixture evenly over the surface, leaving a 1/2-inch border. Roll the pork tightly from the long end into a roulade and secure with 6-7 toothpicks placed parallel. Season the outside with 1 teaspoon of salt and 1/4 teaspoon of black pepper for even flavor.

3-Step 3: Cook and Serve Heat the remaining 2 tablespoons of olive oil in the same skillet over medium heat. Sear the pork roll, toothpick side down, for about 2 minutes per side until browned on all sides. Transfer the skillet to the oven and bake for 18-20 minutes, or until a thermometer reads 145-150 degrees Fahrenheit.

3-Step 3: Cook and Serve Remove from the oven, brush with pan drippings, and let it rest on a cutting board for 10 minutes. Slice into medallions, brush with pan drippings again, and garnish with additional fresh parsley if desired. For more on achieving juicy results, check out the external resource on best baked garlic pork tenderloin.