Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 10 mins | Total Time: 45 mins | Servings: 6 people
Want to impress everyone around the table? Try this fancy-looking Stuffed Pork Tenderloin. Do not be intimidated because this dish is guaranteed inexpensive – juicy and flavorful pork tenderloin stuffed with amazing mushrooms and bacon mixture.
Ingredients
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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 in an oven-safe large skillet. Heat over medium heat, then add the chopped bacon. Cook for about 3 to 4 minutes until browned. Add the sliced mushrooms along with the chopped onions, then saute for about 5 minutes until tender.
Step 3: Sprinkle over the stuffing half tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Continue to cook for a minute more, stirring. When done, transfer the stuffing to a plate.
To Stuff the Pork Tenderloin:
Step 4: Down the long end of the tenderloin, cut a slit (after removing its silver skin). Ensure not to cut all the way through. Like a book, open the tenderloin and cover it with a sheet of plastic wrap. Using a meat mallet, pound meat to about half-inch thickness. Be very careful not to tear through the meat.
Step 5: On the surface of the tenderloin, evenly spread the mushroom mixture. Ensure to leave about half-inch space at the borders. Starting with the long end, tightly roll the tenderloin, then secure the ends using 6 to 7 toothpicks. Make a flat cooking surface by poking the toothpicks parallel to each other. Sprinkle the tenderloin with a tsp salt and 1/4 tsp black pepper.
Step 6: Add 2 tbsp oil in the same skillet over medium heat. Place the tenderloin in the hot oil toothpick-side-down and sear both sides for approximately 2 minutes (total of 6 to 8 minutes). To the preheated oven, transfer the skillet with the tenderloin and bake for about 18 to 20 minutes until the internal temperature of the thickest portion of the meat reached about 145 to 150 degrees F.
Step 7: When done, remove the tenderloin from the oven and place it on a cutting board. Brush the tenderloin with the pan drippings and let it rest for at least 10 minutes before cutting into rings. For more flavour, brush the rings with the pan drippings. Serve garnished with parsley, if desired. Enjoy!
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 in an oven-safe large skillet. Heat over medium heat, then add the chopped bacon. Cook for about 3 to 4 minutes until browned. Add the sliced mushrooms along with the chopped onions, then saute for about 5 minutes until tender.
Step 3: Sprinkle over the stuffing half tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Continue to cook for a minute more, stirring. When done, transfer the stuffing to a plate.
To Stuff the Pork Tenderloin:
Step 4: Down the long end of the tenderloin, cut a slit (after removing its silver skin). Ensure not to cut all the way through. Like a book, open the tenderloin and cover it with a sheet of plastic wrap. Using a meat mallet, pound meat to about half-inch thickness. Be very careful not to tear through the meat.
Step 5: On the surface of the tenderloin, evenly spread the mushroom mixture. Ensure to leave about half-inch space at the borders. Starting with the long end, tightly roll the tenderloin, then secure the ends using 6 to 7 toothpicks. Make a flat cooking surface by poking the toothpicks parallel to each other. Sprinkle the tenderloin with a tsp salt and 1/4 tsp black pepper.
Step 6: Add 2 tbsp oil in the same skillet over medium heat. Place the tenderloin in the hot oil toothpick-side-down and sear both sides for approximately 2 minutes (total of 6 to 8 minutes). To the preheated oven, transfer the skillet with the tenderloin and bake for about 18 to 20 minutes until the internal temperature of the thickest portion of the meat reached about 145 to 150 degrees F.
Step 7: When done, remove the tenderloin from the oven and place it on a cutting board. Brush the tenderloin with the pan drippings and let it rest for at least 10 minutes before cutting into rings. For more flavour, brush the rings with the pan drippings. Serve garnished with parsley, if desired. Enjoy!