Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 10 mins | Total Time: 45 mins | Servings: 6 people
Most of the time fancy looking dishes are the easiest to make like this Stuffed Pork tenderloin. Flavorful, juicy, and loaded with mushrooms and bacon, this is undeniably a deliciously affordable means to feed your entire family even the crowd!
Ingredients
4 tablespoons olive oil divided
2 slices bacon chopped
6 ounces brown mushrooms thinly sliced
1/3 c. onion, chopped (from 1/2 small onion)
1 1/2 teaspoon sea salt divided
1/2 teaspoon black pepper divided
1 garlic clove minced
1/4 c. fresh parsley chopped, plus more to garnish
1 1/2 pounds pork tenderloin silver skin removed
How to make Stuffed Pork Tenderloin
Stuffing:
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat 2 tbsp oil in an oven-safe large skillet over medium heat. Add in the chopped bacon and cook for about 3 to 4 minutes until brown. Then, add in the sliced mushrooms and chopped onion and continue to cook for another 5 minutes until soft, stirring.
Step 3: With half tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic, season the bacon and veggies, then cook for a minute more while stirring constantly. Transfer to a plate when done.
To Stuff the Pork Tenderloin:
Step 1: Discard the silver skin from the pork tenderloin. Down the long end, cut a slit but do not slice all the way through. Like a book, open the tenderloin and tent with a piece of plastic wrap. Using a meat mallet, pound the tenderloin to about half an inch thickness. Be very careful not to tear through the meat.
Step 2: Over the tenderloin, evenly spread the mixture. Leave around half-inch margins at the borders. Beginning from the long end, tightly roll the tenderloin like a hot dog. Grab 6 to 7 pieces of toothpicks and secure the ends of the tenderloins. To create a flat cooking surface, make sure to poke the toothpicks parallel to each other. Sprinkle the entire surface with a tsp salt and 1/4 tsp black pepper.
Step 3: In the same skillet, heat 2 tbsp oil over medium heat. Place the tenderloin to the hot oil toothpick-side-down. Sear each side for about 2 minutes. Then, shift the skillet to the preheated oven and bake the tenderloin for about 18 to 20 minutes until an instant-read thermometer inserted in the thickest part of the meat reached 145 to 150 degrees F.
Step 4: Remove the skillet from the oven and transfer the tenderloin to a cutting board. Brush with the pan drippings and let the tenderloin rest for at least 10 minutes.
Step 5: After 10 minutes, slice the tenderloin into rings and brush once again with pan drippings for extra flavour. Before serving, garnish with parsley. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 230 | Fat 13g 20% | Saturated Fat 2g 13% | Cholesterol 73mg 24% | Sodium 650mg 28% | Potassium 599mg 17% | Carbohydrates 2g 1% | Protein 24g 48% | Vitamin A 210IU 4% | Vitamin C 4.1mg 5% | Calcium 17mg 2% | Iron 1.4mg 8%
Ingredients
- 4 tablespoons olive oil divided
- 2 slices bacon chopped
- 6 ounces brown mushrooms thinly sliced
- 1/3 c. onion, chopped (from 1/2 small onion)
- 1 1/2 teaspoon sea salt divided
- 1/2 teaspoon black pepper divided
- 1 garlic clove minced
- 1/4 c. fresh parsley chopped, plus more to garnish
- 1 1/2 pounds pork tenderloin silver skin removed
Instructions
Stuffing:
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat 2 tbsp oil in an oven-safe large skillet over medium heat. Add in the chopped bacon and cook for about 3 to 4 minutes until brown. Then, add in the sliced mushrooms and chopped onion and continue to cook for another 5 minutes until soft, stirring.
Step 3: With half tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic, season the bacon and veggies, then cook for a minute more while stirring constantly. Transfer to a plate when done.
To Stuff the Pork Tenderloin:
Step 1: Discard the silver skin from the pork tenderloin. Down the long end, cut a slit but do not slice all the way through. Like a book, open the tenderloin and tent with a piece of plastic wrap. Using a meat mallet, pound the tenderloin to about half an inch thickness. Be very careful not to tear through the meat.
Step 2: Over the tenderloin, evenly spread the mixture. Leave around half-inch margins at the borders. Beginning from the long end, tightly roll the tenderloin like a hot dog. Grab 6 to 7 pieces of toothpicks and secure the ends of the tenderloins. To create a flat cooking surface, make sure to poke the toothpicks parallel to each other. Sprinkle the entire surface with a tsp salt and 1/4 tsp black pepper.
Step 3: In the same skillet, heat 2 tbsp oil over medium heat. Place the tenderloin to the hot oil toothpick-side-down. Sear each side for about 2 minutes. Then, shift the skillet to the preheated oven and bake the tenderloin for about 18 to 20 minutes until an instant-read thermometer inserted in the thickest part of the meat reached 145 to 150 degrees F.
Step 4: Remove the skillet from the oven and transfer the tenderloin to a cutting board. Brush with the pan drippings and let the tenderloin rest for at least 10 minutes.
Step 5: After 10 minutes, slice the tenderloin into rings and brush once again with pan drippings for extra flavour. Before serving, garnish with parsley. Enjoy!
