Stuffed Pork Tenderloin Mushrooms Bacon (Print Format)
Pork tenderloin rolled with mushroom-bacon filling and baked to juicy perfection. Ideal for easy entertaining.
# Ingredients:
→ Main Ingredients
01 -
4 Tbsp olive oil, divided
02 -
2 slices bacon, chopped
03 -
6 oz brown mushrooms, thinly sliced
04 -
1/3 cup onion, chopped (from 1/2 small onion)
05 -
1 1/2 tsp sea salt, divided
06 -
1/2 tsp black pepper, divided
07 -
1 garlic clove, minced
08 -
1/4 cup fresh parsley, chopped, plus more to garnish
09 -
1 1/2 lb pork tenderloin, silver skin removed
# Steps:
01 -
Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp olive oil with chopped bacon and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté for 5 minutes or until soft. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Cook for another minute, stirring constantly, then transfer to a plate.
02 -
Remove silver skin from pork tenderloin. Cut a slit down the long end of the tenderloin, ensuring not to cut all the way through. Open the tenderloin like a book, cover it with plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing the meat.
03 -
Spread the mushroom mixture evenly over the surface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end and secure the ends with 6-7 toothpicks, placing toothpicks parallel to create a flat cooking surface. Season all over with 1 tsp sea salt and 1/4 tsp black pepper.
04 -
Heat the same skillet over medium heat and add 2 Tbsp olive oil. Once oil is hot, place the tenderloin in the skillet with the toothpick-side down and sear for 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 to 20 minutes or until an instant-read thermometer registers 145-150˚F in the thickest portion.
05 -
Transfer tenderloin to a cutting board, brush with the pan drippings, and let rest for 10 minutes before slicing into rings. Brush with additional pan drippings and garnish with parsley, if desired, before serving.