A juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon. This pork roulade looks fancy but it is an EASY and inexpensive way to feed a crowd.

Stuffed pork tenderloin sliced on a cutting board

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Stuffed Pork Tenderloin Recipe:

When prepared correctly, pork (especially tenderloin), is quite juicy and flavorful. We also love that pork reheats well. Some of our favorite pork recipes are baked pork tenderloin and one-pan pork chops. We love serving this mushroom stuffed pork tenderloin for special occasions.

Stuffed Pork tenderloin recipe with filling in center

Ingredients for Stuffed Pork Tenderloin:

You will need a 1 1/2 pound pork tenderloin for this recipe. You can buy pork tenderloin just about anywhere but we prefer Costco. They sell a pack of 4 for about $20 which is so reasonable. You can easily double or triple this recipe for a larger party.

You can use white or brown mushrooms or a combination and you can swap out parsley for dill (just use less dill).

Stuffed Pork tenderloin ingredients with mushrooms and bacon

How to Trim Pork Tenderloin:

Always remove the silver skin or the white fibrous layer. The silver skin does not not break down while cooking and ends up being chewy and tough. To remove Silver Skin from Pork Tenderloin by sliding a knife under the silver skin and running it in one direction just under the silver skin, being careful not to trim away meat.

How to Make Stuffed Pork Tenderloin:

  • Cut down the long end of the tenderloin and open it like a book.
  • Pound the tenderloin until 1/2″ thick
  • Top with mushroom filling and secure with toothpicks
  • Season and sear on the skillet then roast to finish it off

How to make stuffed pork tenderloin and remove silver skin from pork tenderloin

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.

Stuffed Pork Tenderloin sliced into rings on platter

Watch Natasha Make Stuffed Pork Tenderloin:

I hope this juicy stuffed pork tenderloin becomes a new favorite for you!


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Natasha's Kitchen Cookbook

Stuffed Pork Tenderloin

4.98 from 238 votes
Author: Natasha of NatashasKitchen.com
A juicy and easy Stuffed Pork Tenderloin loaded with mushrooms and bacon. This pork roulade looks fancy but it is an EASY and inexpensive way to feed a crowd. #porktenderloin #stuffedporktenderloin #porktenderloinroulade #pork #dinner
A juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon. This pork roulade looks fancy but it is an EASY and inexpensive way to feed a crowd.
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 45 minutes

Ingredients 

Servings: 6 people
  • 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

Stuffing for Pork Tenderloin:

  • Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and 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. 

How to Stuff Pork Tenderloin

  • Remove Silver Skin from Pork Tenderloin. Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover 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 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 through 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.

Nutrition Per Serving

230kcal Calories2g Carbs24g Protein13g Fat2g Saturated Fat73mg Cholesterol650mg Sodium599mg Potassium210IU Vitamin A4.1mg Vitamin C17mg Calcium1.4mg Iron
Nutrition Facts
Stuffed Pork Tenderloin
Amount per Serving
Calories
230
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
73
mg
24
%
Sodium
 
650
mg
28
%
Potassium
 
599
mg
17
%
Carbohydrates
 
2
g
1
%
Protein
 
24
g
48
%
Vitamin A
 
210
IU
4
%
Vitamin C
 
4.1
mg
5
%
Calcium
 
17
mg
2
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Stuffed Pork Tenderloin
Skill Level: Easy
Cost to Make: $
Calories: 230

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Carrie Anne
    April 5, 2024

    Oh I forgot….. I added a tablespoon of butter And 1 cup of chicken broth with a touch of gravy master to the drippings. I made a corn starch slurry and made the best pan gravy that you can imagine!

    Reply

  • Carrie Anne
    April 5, 2024

    This was delicious! I followed the recipe but also added a handful of chopped spinach and some feta cheese. I brushed it with Dijon mustard while searing. It came out perfectly moist with a little touch of pink. I think it’s key not to overdo it when searing, So I set a timer for 2 minutes on each side to be sure. Also be sure to let it rest!
    Thank you Natasha for another wonderful recipe 😁

    Reply

    • NatashasKitchen.com
      April 5, 2024

      Sounds delish! Thank you for sharing.

      Reply

  • Margaret
    April 5, 2024

    Hi Natasha, I plan on making this tomorrow night I don’t have a cast iron pan. What can I use as replacement or roasting pan? Thank you.

    Reply

    • NatashasKitchen.com
      April 5, 2024

      Hi Margaret. You can use any oven safe skillet (Oven safe pans are usually made of copper, cast iron, stainless steel or even aluminum. Check the pan/manufacturer if you’re not sure).
      If you don’t have an oven safe skillet, you can still follow the recipe and then after searing, place in an oven safe dish or pan to finish it off.

      Reply

  • Bob
    April 1, 2024

    Made it with a pork loin, doubling the stuffing ingredients.

    Reply

    • Natasha's Kitchen
      April 1, 2024

      Sounds good! I hope you loved it!

      Reply

  • Angie
    March 26, 2024

    What sides would compliment the flavor of this dish? (Sweet or savory sides)

    Reply

    • NatashasKitchen.com
      March 26, 2024

      Hi Angie! Potato’s are one of my go-to sides for this. Either mashed, scalloped, or roasted. It also goes great with salad or roasted veggies.

      Reply

      • Angie
        March 27, 2024

        I agree. We are starting with homemade stuffed shells so I was going to avoid potatoes but your Creamy Mashed Potatoes may be my go to! I am considering purchasing your cookbook too! Thank you!

        Reply

        • Natasha
          March 27, 2024

          Thank you Angie and I hope you love every recipe you try in the cookbook.

          Reply

  • Lynne
    March 12, 2024

    can you stuff the pork tenderloin the day before you cook it?

    Reply

    • NatashasKitchen.com
      March 12, 2024

      Hi Lynne! That should be fine. Based on my research, the USDA recommends using stuffed pork/chicken within 24hrs of prepping and refrigerating.

      Reply

  • Anna
    March 9, 2024

    Love pork tenderloin. I cook this meat quite often but never tried this recipe. It’s exquisite. Will definitely make it again. It tastes like a gourmet meal. Ladies you are missing out if you don’t brown your meat first. Do not cut corners as you will not regret this. Thank you Natasha

    Reply

  • Robin
    February 19, 2024

    This is a wonderful recipe!! Made it last night turned out wonderful. Filling is to die for!! The pan juices what makes it!! Will definitely make again!!

    Reply

    • Natashas Kitchen
      February 19, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Robin!

      Reply

  • Laney Nyland
    February 18, 2024

    This sounds awesome. Not a fan of having to brown meat. Has anyone or can this stuffed pork recipe be made without browning first!?
    Thanks!

    Reply

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