Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 10 mins | Total Time: 45 mins | Servings: 6 people
Don’t be deceived, this flavorful tenderloin might look fancy but the truth is, this is unbelievably easy to make and a nice inexpensive way to feed the whole town! Juicy and tender pork tenderloin stuffed with mushrooms and bacon mixture, my go-to for any occasion.
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 teaspoons 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: Add 2 tbsp oil and the chopped bacon in an oven-safe skillet over medium heat and cook for about 3 to 4 minutes until brown. Add in the sliced mushrooms and chopped onion. Cook for another 5 minutes, stirring until soft. Then, season with half tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Cook for a minute more while stirring perpetually. When done, transfer the stuffing to a plate.
To Stuff the Pork Tenderloin:
Step 3: Discard the silver skin from the pork tenderloin. Down the long end of the tenderloin, cut a slit. Be very careful not to cut all the way through. Like a book, open the tenderloin and tent with a sheet of plastic wrap. Using a meat mallet, pound the tenderloin to about half-inch thickness, making sure not to tear through the meat.
Step 4: On the surface of the tenderloin, evenly spread the mushrooms mixture. Remember to leave about half an inch at the borders. Beginning from the long end, tightly roll the tenderloin. And using 6 to 7 toothpicks, secure the ends of the rolled tenderloin by poking the toothpicks parallel to each other creating a flat cooking surface. Sprinkle all sides of the tenderloin with a tsp salt and 1/4 tsp black pepper.
Step 5: Over medium heat, heat the same skillet, then add in 2 tbsp oil. Place the tenderloin to the skillet once the oil is hot toothpick-side-down and sear for about 2 minutes on each side. Then, transfer into the preheated oven and bake for about 18 to 20 minutes until the instant-read thermometer inserted in the thickest part of the meat reached 145 to 150 degrees F.
Step 6: When done, remove the Stuffed Pork Tenderloin from the oven and onto a cutting board. With the pan drippings, brush the tenderloin and allow it to rest for at least 10 minutes before slicing into rings. For more flavour, brush again with the pan drippings and if desired garnish with parsley.
Nutrition Facts:
Amount Per Serving: Calories 230 | Calories from Fat 117 | 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 teaspoons 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: Add 2 tbsp oil and the chopped bacon in an oven-safe skillet over medium heat and cook for about 3 to 4 minutes until brown. Add in the sliced mushrooms and chopped onion. Cook for another 5 minutes, stirring until soft. Then, season with half tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Cook for a minute more while stirring perpetually. When done, transfer the stuffing to a plate.
To Stuff the Pork Tenderloin:
Step 3: Discard the silver skin from the pork tenderloin. Down the long end of the tenderloin, cut a slit. Be very careful not to cut all the way through. Like a book, open the tenderloin and tent with a sheet of plastic wrap. Using a meat mallet, pound the tenderloin to about half-inch thickness, making sure not to tear through the meat.
Step 4: On the surface of the tenderloin, evenly spread the mushrooms mixture. Remember to leave about half an inch at the borders. Beginning from the long end, tightly roll the tenderloin. And using 6 to 7 toothpicks, secure the ends of the rolled tenderloin by poking the toothpicks parallel to each other creating a flat cooking surface. Sprinkle all sides of the tenderloin with a tsp salt and 1/4 tsp black pepper.
Step 5: Over medium heat, heat the same skillet, then add in 2 tbsp oil. Place the tenderloin to the skillet once the oil is hot toothpick-side-down and sear for about 2 minutes on each side. Then, transfer into the preheated oven and bake for about 18 to 20 minutes until the instant-read thermometer inserted in the thickest part of the meat reached 145 to 150 degrees F.
Step 6: When done, remove the Stuffed Pork Tenderloin from the oven and onto a cutting board. With the pan drippings, brush the tenderloin and allow it to rest for at least 10 minutes before slicing into rings. For more flavour, brush again with the pan drippings and if desired garnish with parsley.
