Discover how to make the perfect stuffed pork tenderloin with this simple, step-by-step recipe. This juicy pork tenderloin is filled with a flavorful stuffing of crispy bacon, sautéed mushrooms, and aromatic onions, seasoned with fresh herbs and garlic. Baked to perfection, this savory pork roast is a must-try for any occasion. Whether you’re cooking for a special dinner, holiday meal, or a weeknight feast, this dish will impress your family and guests.
Ingredients:
- 4 Tbsp olive oil, divided
- 2 slices bacon, chopped
- 6 oz brown mushrooms, thinly sliced
- 1/3 cup onion, chopped (from 1/2 small onion)
- 1 1/2 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 1/2 lb pork tenderloin, silver skin removed
Instructions:
- Preheat oven to 400°F (200°C). In an oven-safe large skillet over medium heat, add 2 Tbsp of olive oil and chopped bacon. Cook until browned, about 3-4 minutes.
- Add sliced mushrooms and chopped onion to the skillet. Sauté for about 5 minutes or until softened. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Stir constantly for an additional minute before transferring the mixture to a plate and setting aside.
- Remove the silver skin from the pork tenderloin. Cut a slit along the long side of the tenderloin, making sure not to cut all the way through. Open it like a book and cover with plastic wrap. Pound with the flat side of a meat mallet until it reaches a 1/2-inch thickness.
- Spread the mushroom mixture evenly over the surface of the tenderloin, leaving about 1/2 inch from the edges. Roll the tenderloin tightly, starting from the long edge. Secure the ends with 6-7 toothpicks, poking them parallel to each other to create a flat cooking surface. Season the outside with 1 tsp salt and 1/4 tsp black pepper.
- Heat the same skillet over medium heat and add the remaining 2 Tbsp olive oil. Once the oil is hot, place the tenderloin (toothpick-side-down) in the skillet and sear for 2 minutes per side, about 6-8 minutes total.
- Transfer the skillet with the tenderloin to the preheated oven. Bake at 400°F (200°C) for 18-20 minutes or until an instant-read thermometer reads 145-150°F in the thickest part of the meat.
- Remove the tenderloin from the oven and let it rest for 10 minutes before slicing into rings. Brush with pan drippings for added flavor and garnish with fresh parsley, if desired.
Why You’ll Love This Recipe
This stuffed pork tenderloin is the perfect combination of savory flavors and a tender, juicy cut of meat. The filling of crispy bacon, earthy mushrooms, and aromatic onions makes every bite mouthwatering, while the garlic and fresh parsley elevate the taste. It’s a show-stopping dish that is surprisingly simple to prepare, making it perfect for special occasions or a cozy weeknight dinner.
Tips
- Even Searing: When searing the pork, make sure it’s cooked evenly on all sides to develop a rich, golden-brown crust before transferring to the oven.
- Resting the Meat: Let the pork rest for 10 minutes before slicing to ensure the juices redistribute throughout, keeping the meat moist.
- Use a Meat Thermometer: For the perfect doneness, use an instant-read thermometer. Aim for 145-150°F for a tender, juicy result.
Variations and Substitutions
- Mushrooms: If you’re not a fan of mushrooms, you can substitute them with spinach, arugula, or any other leafy greens.
- Cheese: Add cheese such as goat cheese or mozzarella to the stuffing for an extra creamy and flavorful twist.
- Nuts: For extra texture, consider adding chopped walnuts or pecans to the stuffing.
FAQs
- Can I prepare this in advance? Yes, you can prepare the pork tenderloin by stuffing it and securing it with toothpicks the day before. Store it in the fridge and sear and bake it on the day of serving.
- How do I store leftovers? Store any leftover stuffed pork tenderloin in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Serving
Serve this stuffed pork tenderloin alongside roasted vegetables, mashed potatoes, or a light salad. The rich flavors of the pork pair wonderfully with a side of sautéed greens or roasted root vegetables.
Suggestions
- Pair with a light white wine like Chardonnay or a red wine such as Pinot Noir for a complete meal experience.
- For a more festive touch, serve with a drizzle of balsamic glaze or a side of creamy mashed cauliflower.
Stuffed Pork Tenderloin Recipe
6
servings15
minutes30
minutesIngredients
4 Tbsp olive oil, divided
2 slices bacon, chopped
6 oz brown mushrooms, thinly sliced
1/3 cup onion, chopped (from 1/2 small onion)
1 1/2 tsp sea salt, divided
1/2 tsp black pepper, divided
1 garlic clove, minced
1/4 cup fresh parsley, chopped, plus more for garnish
1 1/2 lb pork tenderloin, silver skin removed
Directions
- Preheat oven to 400°F (200°C). In an oven-safe large skillet over medium heat, add 2 Tbsp of olive oil and chopped bacon. Cook until browned, about 3-4 minutes.
- Add sliced mushrooms and chopped onion to the skillet. Sauté for about 5 minutes or until softened. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Stir constantly for an additional minute before transferring the mixture to a plate and setting aside.
- Remove the silver skin from the pork tenderloin. Cut a slit along the long side of the tenderloin, making sure not to cut all the way through. Open it like a book and cover with plastic wrap. Pound with the flat side of a meat mallet until it reaches a 1/2-inch thickness.
- Spread the mushroom mixture evenly over the surface of the tenderloin, leaving about 1/2 inch from the edges. Roll the tenderloin tightly, starting from the long edge. Secure the ends with 6-7 toothpicks, poking them parallel to each other to create a flat cooking surface. Season the outside with 1 tsp salt and 1/4 tsp black pepper.
- Heat the same skillet over medium heat and add the remaining 2 Tbsp olive oil. Once the oil is hot, place the tenderloin (toothpick-side-down) in the skillet and sear for 2 minutes per side, about 6-8 minutes total.
- Transfer the skillet with the tenderloin to the preheated oven. Bake at 400°F (200°C) for 18-20 minutes or until an instant-read thermometer reads 145-150°F in the thickest part of the meat.
- Remove the tenderloin from the oven and let it rest for 10 minutes before slicing into rings. Brush with pan drippings for added flavor and garnish with fresh parsley, if desired.
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