• 4 tablespoons oil
  • 200g Brito’s diced bacon
  • 200g sliced brown mushrooms
  • ⅓ cup onion
  • ½ teaspoon St Louis salt
  • ½ teaspoon St Louis black pepper
  • St Louis garlic flakes
  • ¼ cup fresh parsley
  • 1kg pork tenderloin
  • 2 tablespoons St Louis mustard sauce


    1. Preheat oven to 200°C.
    2. Cook bacon until crisp, about 8 minutes.
    3. Add the mushrooms, ¼ teaspoon pepper and garlic. Cook until soft.
    4. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
    5. Cut the pork across (not all the way through) lengthwise so you can open it like a book.
    6. Pound the meat with a mallet until it’s about 2cm thick.
    7. Cover the pork with the bacon/mushroom mixture.
    8. Starting with a long side, roll up each tenderloin and secure with toothpicks.
    9. Combine the oil with mustard and rub over the outside of the pork.
    10. Sprinkle with salt and pepper.
    11. Bake in the oven for 25 to 30 minutes.
    12. Remove from pan and let rest 10 minutes before slicing.