Rating: 4.5 stars
17 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

'My husband, Ron, and I hunt and created this dish that's special enough for company,' relates Phyllis Abrams from Alton, New York.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

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Nutrition Facts

319 calories; protein 31.1g; carbohydrates 10.9g; fat 16.1g; cholesterol 109.3mg; sodium 626.3mg. Full Nutrition
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