-
1
Preheat oven to 425 degrees F; position the oven rack in the center of the oven.
-
2
In a large skillet, cook pancetta slices, over medium heat, in batches, for 3 minutes, remove pancetta slices to a plate, and set aside.
-
3
Heat 2 tablespoons oil in same skillet on medium.
-
4
Season tenderloins with salt and pepper, then brown the outside, all over, in skillet about 6 to 8 minutes; remove to work surface to cool.
-
5
Meanwhile, in the same skillet, cook chopped pancetta in remaining tablespoon of oil, stirring, until golden, about 5 minutes.
-
6
Add butter and transfer chopped pancetta to a medium bowl.
-
7
Add 1/4 cup water to skillet and continue to cook while scraping up any browned bits; add liquid to the bowl.
-
8
To the bowl, add bread crumbs, parsley, thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper; reserve skillet.
-
9
Slice tenderloins, lengthwise, 3/4 of the way through, then open like a book, cut side up.
-
10
Beginning in the center, slice each side on the diagonal 3/4 of the way through and open again like a book. You are trying to get a flat piece of meat that you can roll up.
-
11
Spread half of the stuffing mixture in center, leaving a 1 inch border, roll tenderloins up over the stuffing mixture, arrange half the pancetta slices over the top in an overlapping pattern, and tie with kitchen string at 2 inch intervals; repeat with other tenderloin.
-
12
Roast stuffed tenderloins until they register 120 degrees F with meat thermometer, about 25 minutes.
-
13
Transfer to a cutting board and tent with foil.
-
14
Pour the pan juices into the reserved skillet, add mushrooms, season with salt and pepper, and cook over medium high heat until browned, about 10 minutes.
-
15
Stir in the port wine and cook an additional minute.
-
16
To serve, slice roasts and spoon mushrooms and sauce on top.
