My Stuffed Pork Tenderloin recipe is loaded with mushrooms and bacon and is so juicy and delicious every time. I stuff the tenderloin and roll it into a pork roulade that looks so fancy but is actually an EASY and inexpensive way to feed a crowd. P.S. It also reheats nicely.
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Pork is generally less expensive than other proteins like steak, but it’s naturally flavorful. There’s so much you can do with it to keep dinner exciting – some of my favorite dinners include Roasted Pork Tenderloin, Pork Schnitzel, and Carnitas.
Stuffed Pork Tenderloin Video
See how simple it is to make this fancy main dish for your next event. I hope this juicy stuffed pork tenderloin becomes a new favorite for you!
Stuffed Pork Tenderloin Recipe
When prepared correctly, pork (especially tenderloin) is quite juicy and flavorful. This stuffed pork tenderloin recipe is a winner in my house for that reason–it’s so moist, never dry, and the bacon-mushroom filling inside gives so much extra flavor. I also love that this pork dish reheats well if we ever have leftovers.
We love serving this mushroom-stuffed pork tenderloin for special occasions, but it’s easy enough for a weeknight meal alongside my Creamy Mashed Potatoes and Roasted Asparagus.
Ingredients for Stuffed Pork Tenderloin
You’ll love how simple it is to make this stuffed pork tenderloin with only pork, seasoning, and stuffing ingredients.
- Pork Tenderloin – You can buy pork tenderloin just about anywhere but we prefer Costco. They sell a pack of 4 for $22-$25 which is so reasonable. You can easily double or triple this recipe for a larger party. See my notes below about tenderloin vs pork loin.
- Filling Ingredients – bacon, brown mushrooms, onion, salt, pepper, garlic and parsley. Feel free to swap the brown mushrooms for white (or use a mix) and the parsley for dill (but use less).
Pork Tenderloin vs. Pork Loin
Even with similar names, pork tenderloin and pork loin are not interchangeable. We highly recommend using a pork tenderloin instead of pork loin roast for this recipe for these reasons:
- Tenderness – pork tenderloin is softer, more tender, and more forgiving if slightly overcooked
- Faster Cooking time – tenderloin is smaller and thinner so it’s ready in less time. This also results in even cooking.
- Easier to Stuff – since it’s smaller, you don’t have to work as hard to butterfly the roast.
Do I Have to Trim Pork Tenderloin?
You may notice a silver skin or white fibrous layer attached to your pork tenderloin. Before cooking, always remove the silver skin since it does not break down while cooking and ends up being chewy and tough. Watch the video tutorial to see how to remove the silver skin from Pork Tenderloin.
How to Make Stuffed Pork Tenderloin
It’s simple to make this delicious stuffed pork tenderloin. First, you whip up a quick filling, then you stuff and cook. It’s so simple!
- Make the Bacon Mushroom Filling – Saute bacon over medium heat in an oven-safe skillet until browned. Then add onions and mushrooms, cooking for five more minutes or until soft. Season with salt, pepper, parsley, and garlic, cooking for 1 additional minute. Preheat the oven to 400°F.
- Prepare the pork tenderloin – to remove the silver skin from the tenderloin, slide a sharp knife just under the silver skin and run it in one direction, being careful not to trim away meat. Butterfly the meat by slicing lengthwise without cutting all the way through. Open it like a book and then cover it with a piece of plastic wrap and pound to 1/2″ thick.
- Stuff the Pork – spread the filling over the opened meat (save the skillet!) and roll tightly like a jelly roll, starting from the long end. Secure with toothpicks and then season the meat with salt and pepper.
- Sear the Pork Tenderloin – Heat the reserved skillet and add a bit of olive oil. Place the rolled pork toothpick-side-down to brown for about 2 minutes. Flip and brown on all sides, and then move the skillet (or a separate roasting pan) carefully to the oven for 18-20 minutes, or until the pork reads 145°-150° on an instant-read thermometer.
- Rest and Serve – Remove the pan from the oven, brush with pan drippings, and then move to a cutting board. Rest for 10 minutes and then slice into medallions. Brush with more pan drippings for the ultimate flavor boost.
Pro Tip:
Brushing the pork with the pan drippings imparts amazing flavor – the caramelized seasoned juices from the tenderloin have incredible concentrated flavor and glazing it over the tenderloin gives it a tantalizing golden glow.
Is Pork Supposed to be Pink?
The center of a pork tenderloin can look a little bit pink which is normal. It’s best to test for doneness with a thermometer. The pork is cooked through at 145˚F, according to the USDA.
What to Serve with Stuffed Pork Tenderloin
Once cut, these stuffed pork tenderloin rings look so fancy and upscale and work perfectly with a variety of sides and veggies. Try some of my favorite suggestions to build a complete menu:
- Potatoes – Garlic Mashed Potatoes, Smashed Potato Salad, Roasted Potatoes, German Potato Salad,
- Veggie Sides – Roasted Cauliflower, Roasted Carrots, Roasted Brussels Sprouts
- Salads– Creamy Cucumber Salad, Easy Garden Salad, Wedge Salad, Greek Salad
- Desserts – Apple Pie, Chocolate Cake, Peach Galette, Chocolate Mousse
Make-Ahead
Stuffed pork tenderloin is easy to reheat if there are leftovers. Follow these easy steps.
- To Refrigerate: once cooled, store in an airtight container for 3-4 days
- Freezing: Cool to room temperature, then transfer to an airtight container and freeze up to 6 months.
- To Reheat: Thaw in the fridge. Heat a pan on the stove over medium speed. Add a bit of olive oil and pork slices, covering the pan with a lid. Flip after 2 minutes and heat the other side until just heated through. This should keep your reheated stuffed pork tenderloin moist.
This easy stuffed pork tenderloin recipe is perfect for a weeknight or dinner party. The rolled protein dish looks fancy, and is stuffed with bacon and savory mushrooms, but only takes a few ingredients and a simple process to make. You’ll love serving this crowd-pleasing entree!
More Pork Dinner Ideas
This stuffed pork tenderloin recipe is one of my favorite dishes to share with friends and family. Below are a few of my top-rated pork dishes or find more inspiration in my pork recipes archive.
- Grilled Pork Tenderloin
- Split Pea Soup with ham
- Pork Chops with Mushroom Sauce
- Air Fryer Pork Chops
- Spaghetti and Meatballs
- Instant Pot Ribs
Stuffed Pork Tenderloin Recipe
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 to garnish
- 1 1/2 lb pork tenderloin, silver skin removed
Instructions
- Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minute stirring constantly then transfer to a plate.
- Remove Silver Skin from Pork Tenderloin.* Cut a slit down the long end of your tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat.
- Spread the mushroom mixture evenly over the surface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end (hot-dog style) and secure the ends with 6-7 toothpicks. Poke toothpicks parallel to each other to create a flat cooking surface. Season all over with 1 tsp salt and 1/4 tsp black pepper.
- Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 400˚F for 18-20 min or until an instant-read thermometer reads 145-150˚F in the thickest portion of the meat.
- Transfer to a cutting board, brush with the pan drippings, and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.
Notes
Nutrition Per Serving
Filed Under
can I replace mushrooms for something else?
Hi Arlene, you can omit the mushrooms. I think it will still be great even without the mushrooms, but we do love it!
This looks delicious! Is there something I could substitute for the onions?
Hi Janice! Shallots or leeks would work. Or you could leave it out altogether and use an extra 1-2 cloves of garlic to make up for the flavor loss.
Delicious, but it fell apart upon slicing. I seared the tenderloin about nine or 10 minutes, then put it in a 350° oven for about 15 minutes and let it rest for 10. It did turn out a little too pink with my take on Oven heat and timing. Any thoughts on how to keep it from falling apart?
Hi Rita, when the tenderloin wants to fall apart, its usually due to a couple of factors, either the pork wasn’t cooked to 145-150 in the thickest part, or the roll needed to be secured more firmly/tighter before cooking. In this recipe, it needs to be seared about 6-8 minutes (2 minutes per each side) and then baked at 400 for 18-20 minutes, or until it reaches the written internal temperature. The temp you listed is quite a bit lower and for less time, so it’s likely it wasn’t properly baked. Also, always be sure to let it rest for the ten minutes before cutting into it, that also helps hold it together. I wish I could be more helpful from afar.
Can I use Pork loin instead of tenderloin?
Hi Paulo! I don’t recommend using pork loin. That would require different preparation and instructions because it’s a much leaner cut of pork than a pork tenderloin. Tenderloin is more forgiving.
Saw the recipe this morning……made it for dinner tonight….and it got 5* rave reviews. Every recipe I have tried from Natasha’s Kitchen has been a huge success. Thank you for another winner!!!
I’m happy to hear that you’ve been enjoying my recipes! Thanks for sharing.
This was great!! I’m always looking for something new that my teenage son will eat (he is very picky). I do think I overcooked it a tiny bit. I found the timer hadn’t started. So I guessed. But it was still great and my son loved it! Thanks, Natasha. Of course when I tell him it’s a “Natasha recipe” he knows he will like it.
I love an apricot/dijon glaze on pork tenderloin. Do you think that would work with this recipe?
I think it will work! Let us know how it goes if you give it a try!
I love making this recipe. I’d like to make 4-5 pork tenderloin roulades ahead of time for company in the future. Would it be ok to freeze a fully prepared roulade, and take out the day before and then cook? Please advise. Thanks.
Hi Christine, per food safety guidelines, partially cooked meat should not be refrigerated or frozen, it needs to be cooked right away after searing. See the make ahead section above for my recommended make ahead notes.