Bacon Wrapped Pork Tenderloin

• 1 pork tenderloin
• 1 fresh jalepeno pepper
• 1 large or 4 small portobello mushrooms
• cumin and pepper
• 3-4 slices bacon

1. Butterfly the pork tenderloin and pound flat to 1/16" thick.
2. Coat the tenderloin lightly with extra virgin olive oil.
3. Finely chop the jalepeno pepper after removing and discarding the seeds.
4. Chop the portobello mushrooms.
5. Spread the jalepeno and mushrooms all over the flattened tenderloin.
6. cover with cumin and fresh ground pepper.
7. Roll the tenderloin.
8. Wrap the rolled tenderloin with bacon, trying to cover the entire tenderloin with the bacon.
9. Tie the tenderloin with wet butcher string to secure the bacon onto the tenderloin.
10. Grill until internal temperature is between 150 and 160, depending on personaly taste.
11. Remove string.
12. Slice into 1" servings.
13. YUM YUM

pork tenderloin, jalepeno pepper, portobello mushrooms, cumin, bacon

Taken from www.epicurious.com/recipes/member/views/bacon-wrapped-pork-tenderloin-50000842 (may not work)