Stuffed Pork Tenderloin

Stuffed pork tenderloin is a flavorful dinner made with juicy pork filled with mushrooms, bacon, garlic, and fresh herbs. Baked in the oven after a quick sear, this tenderloin recipe is perfect for holidays, family dinners, or entertaining guests. Simple ingredients create a restaurant-quality dish that pairs well with potatoes, roasted vegetables, or salad.

Ingredients

• 4 tablespoons olive oil, divided
• 2 slices bacon, chopped
• 6 oz brown mushrooms, thinly sliced
• 1/3 cup onion, finely chopped (about 1/2 small onion)
• 1 1/2 teaspoons sea salt, divided
• 1/2 teaspoon black pepper, divided
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped (plus more for garnish)
• 1 1/2 lb pork tenderloin, silver skin removed

Instructions

1. Preheat the oven: Set to 400°F (200°C).
2. Prepare the filling: In a large oven-safe skillet over medium heat, add 2 tablespoons olive oil and chopped bacon. Cook until browned (3–4 minutes). Stir in mushrooms and onion and sauté for 5 minutes until softened. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, parsley, and garlic. Cook for another minute, stirring constantly, then transfer to a plate.
3. Prepare the tenderloin: Trim off the silver skin. Cut a slit lengthwise down the tenderloin without cutting all the way through. Open like a book, cover with plastic wrap, and pound with a meat mallet until about 1/2 inch thick.
4. Stuff and roll: Spread the mushroom mixture evenly over the tenderloin, leaving a 1/2-inch border. Roll tightly from the long side and secure with 6–7 toothpicks. Insert toothpicks parallel so the tenderloin cooks evenly. Season all over with 1 teaspoon salt and 1/4 teaspoon pepper.
5. Sear: In the same skillet, heat 2 tablespoons olive oil over medium heat. Place the tenderloin toothpick-side-down and sear for about 2 minutes per side (6–8 minutes total).
6. Bake: Transfer the skillet to the oven and roast for 18–20 minutes or until the thickest part reaches 145–150°F on an instant-read thermometer.
7. Rest and serve: Transfer to a cutting board, brush with pan drippings, and let rest for 10 minutes. Slice into rounds, drizzle with pan juices, and garnish with parsley.

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Why You’ll Love This Recipe

• Elegant yet simple enough for weeknight cooking.
• Juicy pork tenderloin with a rich, savory mushroom and bacon filling.
• Perfect centerpiece for a holiday meal or dinner party.
• Balanced flavors with a beautiful presentation.

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Tips

• Use a sharp knife when slicing to keep the filling intact.
• Don’t skip resting—it locks in juices and prevents dryness.
• Toothpicks flat and parallel help keep the pork even while cooking.
• Make ahead: You can assemble the stuffed pork tenderloin a few hours in advance and refrigerate until ready to sear and bake.

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Variations and Substitutions

• Replace mushrooms with spinach, sun-dried tomatoes, or roasted red peppers for a different flavor.
• Swap bacon for pancetta or prosciutto.
• Use thyme, rosemary, or sage instead of parsley for a more earthy taste.
• Add a sprinkle of Parmesan or goat cheese to the filling for richness.

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FAQs

Q: How do I know when pork tenderloin is done?
A: Use a meat thermometer—145–150°F in the thickest part ensures juicy and safe-to-eat pork.

Q: Can I make this without bacon?
A: Yes, just add an extra tablespoon of olive oil when sautéing the vegetables.

Q: Can leftovers be reheated?
A: Yes. Reheat gently in the oven at 300°F until warmed through to prevent drying out.

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Serving Suggestions

• Pair with roasted potatoes, mashed potatoes, or wild rice.
• Add a side of roasted vegetables like carrots, green beans, or asparagus.
• Serve with a fresh salad for a lighter balance.
• Complement with a glass of red wine, such as Pinot Noir or Merlot.