Stuffed Pork Tenderloin Mushrooms Bacon

This stuffed pork tenderloin brings the wow factor to your dinner table with barely any fuss. Tender pork is rolled around a savory filling of mushrooms and bacon making a satisfying main dish that is impressive enough for guests but practical for a weeknight. I have found this recipe to be a real lifesaver when I want something special without spending all afternoon in the kitchen.

I first made this for a birthday dinner and my family could not believe it was homemade. Now everyone requests it when we have company.

Ingredients

• Olive oil: This helps sear the pork and keeps the filling moist so try to pick a fruity extra virgin oil for best flavor
• Bacon: Chopped bacon adds smokiness and richness to the filling so thick cut pieces work well
• Brown mushrooms: These give earthiness and keep the pork juicy choose fresh firm mushrooms without dark spots
• Onion: Sweetens and deepens the filling flavor use yellow onion for a mild taste
• Sea salt: Brings out the flavors in every layer look for crystals that dissolve easily
• Black pepper: Adds a subtle heat always use freshly cracked pepper for the best aroma
• Garlic Clove: Garlic sharpens up the whole filling fresh garlic is best for punch
• Fresh parsley: Chopped parsley brightens the dish and offers color flat leaf parsley has the strongest flavor
• Pork tenderloin: This is the star so look for one about one and a half pounds remove the silver skin for tenderness

Step-by-Step Instructions

Prep the Oven and Filling:

Set your oven to four hundred degrees and put an oven safe large skillet over medium heat. Pour in half the oil add the chopped bacon and cook until the bacon is beginning to brown and give off its fat which should take about three to four minutes. Toss in the sliced mushrooms and diced onion sauté for five minutes until everything is soft and golden which develops deep umami flavors for the stuffing. Add half a teaspoon of salt and a quarter of a teaspoon black pepper. Stir in minced fresh parsley and garlic cook one minute more stirring all the time to avoid burning the garlic. Transfer the cooked filling onto a plate so it cools a little.

Prep the Tenderloin:

Trim away the silver skin from your pork tenderloin with a sharp knife this helps guarantee tender meat that will not be chewy. Take a paring knife and slice lengthwise down the center of the tenderloin but stop before cutting all the way through. Open the tenderloin like a book lay a sheet of plastic wrap on top and use the flat end of a meat mallet to pound it out to about half an inch thick take care not to tear the meat.

Stuff Roll and Secure:

Spread the mushroom bacon filling evenly over the opened pork but leave half an inch border so the stuffing will not spill out when you roll. Start with the long end and roll tightly like a jelly roll then use about six to seven toothpicks inserted parallel to each other across the seam. This keeps the filling tucked inside and provides a flatter surface so it browns nicely. Season the whole outside with the rest of the salt and pepper.

Sear and Bake:

Return your skillet to medium heat and add the rest of the olive oil. Lay the pork in seam side down and sear each side for about two minutes to make a golden all over crust. Move the whole skillet with the pork into the hot oven and cook for eighteen to twenty minutes or until an instant read thermometer stuck in the thickest part measures one hundred forty five to one hundred fifty degrees. This keeps the pork juicy and perfectly cooked.

Rest Slice and Serve:

Lift the cooked tenderloin to a cutting board and brush it with any flavorful pan drippings. Let it rest for ten minutes so the juices will not run out when slicing. Cut into one inch rings so you can see the spiral and garnish with more chopped parsley for a fresh finish.

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What I love most is how the mushrooms transform under the bacon they become almost meaty which has turned even the pickiest eaters in my house into mushroom fans I still remember my kid reaching for seconds and not even realizing there were mushrooms inside

Storage Tips

Keep leftovers in a sealed container in the fridge for up to three days Reheat gently in a covered skillet with a splash of water to keep it moist Sliced leftover pork can be frozen for up to two months and it is best wrapped tightly in foil then in a freezer bag

Ingredient Substitutions

If you do not eat pork you can use a turkey tenderloin instead Pancetta is a nice swap for bacon or use smoked turkey pieces in the filling For mushrooms feel free to try cremini or even a mix of wild mushrooms for bolder flavor If you cannot eat garlic use shallots for a mild aromatic kick

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Serving Suggestions

Slice the tenderloin right before serving and arrange on a platter with extra parsley

Pair with creamy mashed potatoes or roasted root vegetables for a complete meal

A crisp green salad brightens the whole plate and soaks up any extra pan juices

Cultural Context

Stuffed meats have long been a feature at celebrations across Europe and beyond

This method of rolling a protein around a savory filling is inspired by the classic French roulade and the flavors here are rooted in rustic countryside fare

Stuffed pork tenderloin remains a favorite for modern cooks seeking elegance with easy preparation

Recipe FAQs

→ How do you ensure pork tenderloin stays moist?

Butterflying and pounding the pork evenly allows for even cooking, while searing before baking helps lock in juices. Resting the meat before slicing also keeps it tender.

→ What type of mushrooms work best?

Brown mushrooms are ideal for their earthy flavor, but cremini or button mushrooms can be substituted based on preference.

→ Can the filling be prepared ahead of time?

Yes, the mushroom-bacon mixture can be sautéed in advance, cooled, and refrigerated until ready to assemble the tenderloin.

→ What to serve with stuffed pork tenderloin?

This dish pairs well with roasted potatoes, garlic green beans, or a simple leafy salad for a well-rounded meal.

→ How do you tell when the pork is finished baking?

Use an instant-read thermometer and look for an internal temperature of 145-150˚F in the thickest part of the meat for perfectly cooked pork.