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My husband of 14 years works weird hours. Sometimes he doesn’t leave for work until after lunch, other times he is gone before sunrise. His days off are rarely in a row and almost never on weekends and when he is home, we try to let the poor man sleep. This is no easy task in a house with two kids, a needy cat, a smelly dog, and a wife who likes to get up early and make her kids do stuff. Because of all this, my husband is almost never home for dinner.
He often doesn’t walk in the door until we have all gone to bed, or at the very least, well after dinner time. Even if it’s 2AM and he’s all alone at the dinner table, I want him to feel the love and appreciation that his family has for him and the hard work that he does. Therefore, I often try to make something amazing for him to come home and eat.
Anyone can throw a steak on the grill, or a roast in the oven, but my love language to the father of my children is to put a little time and effort into dinner. I’ve been known to make fresh bread and from-scratch cakes, but my favorite thing to do is stuff things.
Stuffed anything is so impressive I think. It obviously takes a little more time than normal dinner prep and therefore seems a little more special. This pork tenderloin may be one of the most delicious dishes that I’ve made recently and it was well received by the entire family, but especially my husband who was home just in time to sit down with us to enjoy it.
Other Stuffed Recipes!
- Heat a skillet over medium heat. Cook the bacon until crisp and remove to paper towels reserving the fat in the skillet. Add the mushrooms, spinach and garlic to the pan and sauté until the mushrooms have softened and given off their liquid. Transfer the mixture to a food processor with the bacon, breadcrumbs, parmesan, salt and pepper and pulse 5-10 times until the mixture is chunky but not pureed.
- Butterfly each pork tenderloin lengthwise and place between two pieces of plastic wrap. With a rolling pin or a mallet, flatten each tenderloin until they are each about 1/3-inch thick. Spread half of the mushroom mixture on the inside of each pork tenderloin. Roll up each tenderloin like a jelly roll and secure with toothpicks. Season the outside with salt and pepper.
- Ready a grill for indirect cooking (that means your coals are pushed to one side). Cook away from the coals for 15-20 minutes or until the interior of the pork tenderloin reaches 140 degrees. Let stand for 10 minutes before slicing.
- Mix the parsley, lemon zest and olive oil together in a small bowl and serve on top of the sliced pork.