Bacon & Dijon-Wrapped Pork Tenderloin

• 1/2 cup olive oil
• 1-1/4 gal. cremini mushrooms, sliced
• 2 tsp. salt
• 1 tsp. black pepper
• 48 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak
• 2-2/3 cups GREY POUPON Classic Dijon Mustard
• 8 each pork tenderloins (1.25 lb. each)
• 2 tsp. salt
• 1 tsp. black pepper

1. For trial recipe: Heat oil in large saute pan.
2. Saute mushrooms until lightly browned.
3. Season with salt and pepper.
4. Set aside to cool.
5. Arrange 12 bacon slices vertically on a piece of parchment paper, slightly overlapping.
6. Spread 2/3 cup mustard over the bottom 2/3 of the bacon.
7. Season pork with salt and pepper.
8. Place 1 tenderloin on the bottom edge of the bacon.
9. Cover with mushrooms.
10. Place second tenderloin on top and use the parchment paper to help wrap the pork in the bacon.
11. Remove paper and secure with roast kitchen string.
12. Place in roasting pan with a rack.
13. Bake in 375 degrees F standard oven 1 hour or until done (145 degrees F).
14. Let rest.
15. Remove string and slice into 18 even slices.
16. Serve 3 slices per serving.

olive oil, cremini mushrooms, salt, black pepper, bacon, poupon, pork, salt, black pepper

Taken from www.kraftrecipes.com/recipes/bacon-dijon-wrapped-pork-tenderloin-171791.aspx (may not work)