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Stuffed Pork Tenderloin

by Rebecca April 20, 2021

Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 10 mins | Total Time: 45 mins | Servings: 6 people

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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%

Stuffed Pork Tenderloin

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 10 mins | Total Time: 45 mins | Servings: 6 people Remember it laterLike this recipe! Pin it… General Recipes Stuffed Pork Tenderloin European Print This
Serves: 6 Prep Time: 15 mins Cooking Time: 30 mins 30 mins
Nutrition facts: 230 calories 13 fat
Rating: 5.0/5
( 1 voted )

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!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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