Stuffed Pork Tenderloin W/ Hasselback Zucchini

4 Tbsp olive oil, divided

2 slices bacon, chopped

6 oz brown mushrooms, thinly sliced

1/3 cup onion, chopped, (from 1/2 small onion)

1 1/2 tsp sea salt, divided

1/2 tsp black pepper, divided

1 garlic clove, minced

1/4 cup fresh parsley, chopped, plus more to garnish

1 1/2 lb pork tenderloin, silver skin removed

Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minute stirring constantly then transfer to a plate.

Remove Silver Skin from Pork Tenderloin.* Cut a slit down the long end of your tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat.

Spread the mushroom mixture evenly over the surface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end (hot-dog style) and secure the ends with 6-7 toothpicks. Poke toothpicks parallel to each other to create a flat cooking surface. Season all over with 1 tsp salt and 1/4 tsp black pepper.

Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 400˚F for 18-20 min or until an instant-read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings, and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

1/2 cup brown sugar

2 Tbsp. smoked paprika

2 Tbsp. kosher salt

1 and 1/2 tsp. ground black pepper

1 tsp. garlic powder

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. cayenne pepper OR

1/2 tsp. red pepper flakes OR

1/2 tsp. chipotle powder

In a medium mixing bowl, combine brown sugar, paprika, salt, black pepper, and garlic powder stirring to combine completely.

If you like a blend that is a little has a richer, deeper flavor, add the chili powder and cumin.

For something with a little more kick, add cayenne OR red pepper flakes OR chipotle power.

For a richer, deeper, spicier blend, add the chili powder, cumin, cayenne OR red pepper flakes OR chipotle powder.

Use enough for this recipe to cover the pork completely and then store the rest.

Transfer to an air tight container like a mason jar and store in a cool place.

1 tablespoon extra-virgin olive oil

1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon ground pepper

4 small zucchini (about 1 pound total)

⅓ cup shaved Parmesan cheese, large pieces broken in half