Stuffed Pork Tenderloin (VIDEO)
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.
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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.
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).
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
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.
Watch Natasha Make Stuffed Pork Tenderloin:
I hope this juicy stuffed pork tenderloin becomes a new favorite for you!
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Stuffed Pork Tenderloin
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.
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
Stuffing for Pork Tenderloin:
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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.
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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
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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.
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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.
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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.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Made thsi recipe today and it was a hit! Even after reheating the tenderloin stayed juicy and soft. Thank you for a new dinner idea <3
You’re welcome Agnieszka! I’m so glad you enjoyed this recipe!
Help! I love your stuffed tenderloin! and we’ve eaten it several times.. My husband requested it for Thanksgiving this year along with the usual turkey and ham, but I want to make life easier and wondering if I can make it and freeze it before baking? any suggestions on how this would work and taste? thanks!
Hi Sandra, we’ve always enjoyed this recipe fresh. I haven’t tested freezing it to advise on either. If you experiment, let me know how you liked the recipe.
Natasha, is it okay for the pork to remain a little pink inside? Thanks!
Hi Mandy, it is more important with pork to look at the internal temperature. That is a normal color for pork tenderloin.
Very tasty indeed, thanks for this this recipe! However, I am just scratching the surface when it comes to cooking and the meat wasn’t tender enough, what did I do wrong? 🙂
Hi Razvan, tough pork tenderloin is usually due to overbaking. Make sure you aren’t using convection oven settings.
Hi Natasha. I just want to thank you for posting your wonderful recipes. We have enjoyed many of them. I love that you use ingredients that i am likely to have in my pantry. Keep ’em coming! Best wishes
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Tonight I made your Stuffed Pork Tenderlion and my husband loved it! So much so he didn’t even put any ketchup on it. I did make extra stuffing and we placed that on top of the tenderloin – Your recipes never fail me – Thanks so much!
That’s just awesome! thank you so much for sharing that with me Betty! I’m glad you enjoyed this recipe!
My family really enjoyed this recipe. I made a couple of changes. Had no parsley so I had basil growing and added that in place of parsley also…the bacon was a little too powerful and took over the mushroom flavor so next time I will cut it down to maybe one strip. Thank you Natasha for all your recipes.
Thank you for sharing that with me!
I made this tonight using your technique. Thank you for the great video. I did modify as I did not have fresh parsley so used chopped spinach. I also added goat cheese and the flavors were fantastic!
Hello Angie, thank you for sharing the substitutes that you used. I’m glad that you enjoyed this recipe!
First time cooking pork tenderloin. So glad I found your recipe as it turned out perfect and so delicious. Hubby well impressed.
Thank you x
You’re welcome, Denise! I’m so happy you enjoyed that!
Made this last night and it was excellent, so tasty and tender. I have made quite a few of your recipes, thank you
I’m so happy you enjoyed that Karen! Thank you for this wonderful review!
Excellent recipe, even my kids who don’t like mushrooms enjoyed this! The only thing I would change next time for my personal taste is probably half the amount of parsley as it was a bit over powering and maybe add in red pepper or something to add a little brightness to the flavor profile. Will definitely make again!
Oh, and I forgot to mention that I did add in mozarella on the advice of another reviewer and definitely recommend that as well!
Thank you so much for sharing that Jon!
I’m so happy you enjoyed that Jon! Thank you for this wonderful review!
This looks so yummy I can’t wait to make it. But I’ll have to leave out the mushrooms, I don’t do mushrooms.
Sounds good, I think it will still be great even without the mushrooms but we do love it!
Hi, I look to cook pork tenderloin in a sous vide before grilling it. Do you think I would be able to stuff it and then cook it in the sous vide before grilling it on the barbecue?
Hi Scott, I haven’t tested that method exactly but it may work! If you happen to experiment I would love to know how you like that!
Can you bake this tenderloin in roasting pan?
Hi Yamira, that should work!
Hi, yes you definitely can transfer to a roasting pan and bake that way if your skillet is not oven-safe. It was just a step to save some extra dish washing.
Make this at least every couple weeks because the family loves it. Although, I do ad mozzarella to the stuffing
I’m so glad you enjoyed it, Rich! Thank you for the wonderful review!
I only have white mushrooms on hand. Can I substitute for the brown ones? If so, do I use less quantity?
Hi Mary, white mushrooms will still work!
Thank you, thank you!!! This is delicious! So elegant and yet so simple to prepare.
I’m so glad you enjoyed it, Sharon! Thank you for the wonderful review!
could I use fresh spinach in place of the mushrooms in the filling?
That should work Art! It also sounds delicious, now I want to try that also. I hope you love this recipe.
I made this for dinner tonight & it was a hit…so delish! I actually doubled it & am going to freeze one. I assume I can safely do that, Natasha. If so, how would you recommend reheating it after thawing? Thanks so much! I love your videos too…so easy to follow!
Thanks for your wonderful review Sharon, I haven’t tested that but I think it could work. If you experiment, let me know how you liked it.
Natasha, I thawed the meat & then warmed it in the frying pan with a bit of olive oil. It turned out perfectly & was very moist. The trick is to warm it quickly & turn the meat frequently.
Thank you so much for sharing that with me.
Oops…I neglected to mention I sliced the tenderloin into medallions prior to warming.
I can never get your recipes to print(how come??
Hi Alice, The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.
Great recipe!
I’m so glad you enjoyed that!
I made the stuffed pork loin tonight and it was a tremendous hit! Everyone loved it. I paired it with German spatzels, salad, and garlic cheese bread. My guests said it was a gourmet dinner! Thanks Natasha!
Chef Charlie
I’ll be making this on Thursday 6 Feb. 2020 with a few extra stuffing items. I’ll let you know how it turns out.
Sounds great, Chef Charlie! We look forward to your feedback!
The dinner was a tremendous hit with my guests! I paired it with a salad, German spaniels, and garlic cheese bread. They said it was a gourmet meal! Thanks Natasha!
Chef Charlie
Chuck Ulmschneider
Wow so happy to hear that. Thank you for the amazing review! Glad everyone loved it.
Can this be stuffed and refrigerated and cooked the next day?
Hi Catia, I haven’t tried that but that should work fine. You might need to increase the cooking time by a few minutes if it is coming straight from the refrigerator.
Can I use this recipe wit a pork loin .org must it be a tenderloin? And if so. How’s should I modify?
Hi Annie, one of our readers tried it with a pork loin and it worked. I don’t have specific instructions on changing the cook time.
I was looking for a great Christmas dinner recipe and this is perfect. Thanks Natasha. Love your videos.
You’re welcome! This one is a Christmas favorite around here!
Hello Natasha,
This looks like something I would like to make for Christmas.
1. Can I cook it, cool and freeze it say 2 weeks ahead?
2. Or should I stuff it freeze and then cook it.
Thank you
Hi Andrea, we’ve always enjoyed this recipe fresh. I haven’t tested freezing it to advise on either. If you experiment, let me know how you liked the recipe.
Great recipe! I added A layer of fresh mozzarella and served spinach and rice on the side.
That’s just awesome!! Thank you for sharing your wonderful review, Joey!
I want to add more green to this recipe, how do you think adding spinach would impact the filling. Worried about mushy.
Hi Elisha, I haven’t tested that but I think its a great idea! If you experiment please let me know how you like that!
Elisha I tried using chopped spinach as I had no fresh parsley. Turned out great. Big hit with the fam and a keeper recipe. The one thing I noted was length of oven cooking time … I took it out at 18 mins and was quite underdone. Did another 14 mins at 350 and was still “just cooked enough”. Gotta get a meat thermometer.
Thank you so much for sharing this with us, Ron!
Thanks for sharing, I loved this recipe! If you like Cuban sandwiches you might want to try Cuban Stuffed Tenderloin – butterfly the same way, season inside with S & P, spread with brown mustard then lay swiss cheese, sandwich style dill pickle slices and sliced ham inside and roll. Seal w/toothpicks and coat the outside with pork shake & bake or bread crumb mix of your choice then bake. Delish!!!
Thank you so much for sharing that with me, Shanna!
Sounds Yummy. I love Cuban sandwich.
I like to stuff my pork tenderloin with a mixture of stuffing mix and chopped apples. It’s sooo good.
That sounds delicious! Thank you so much for sharing that with me.
You are such a delightful person to watch, you make people want to try every recipe. Haven’t made one yet that the hunny has not devoured. You should be on the food network but until then glad we can find you here. Beautiful family too by the way.
Aww that’s the best. Thank you for that wonderful compliment!
I searched your site for pork loin recipe in hope of finding something different and tasty. This recipe did the job on both counts!
I don’t cookpork loin often as it has always been kind of plain and boring to me but never again will I feel that way. I will use this recipe again! So good!
That’s just awesome!! Thank you for sharing your wonderful review, Denise.
Just did it today. Its amazing and it was gone within a minutes. My kids are very picky eaters and they loved it. I did your stuffed chicken parm recipe last week and they loved it too. Thank you Natasha!
That is the best when kids love what we moms make. That’s so great!
Hello Natasha,
Planning to use your mushroom/bacon stuffed pork tenderloin tonight. Looks good, good clear instructions.
One quick suggestion: not really “finger food”. Your video showing you picking up a slice and taking a bite out of hand was disconcerting. When you returned the bitten piece to the line of sliced pork…no girl!😳
Hi Susan, I don’t know if it puts your mind at ease or not, but I served it to my family and no one complained. I agree that would be a bad plan if I was serving my food commercially which I am not.
Oh puhleeze.
That’s all.
Going to make this as another dish for Easter tomorrow. Sounds delicious. Will let you know. Love the video.
I look forward to you feedback, Cathy! Thank you for sharing that with me!
Another great recipe, Natasha! I made this last night, and it was fabulous. I subbed spinach that I needed to use up, for parsley (about 2 c chopped) and upped the garlic because we love it. I also had to divide the filing between 2 smaller tenderloins but was not an issue. I will make again.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi
For entertaining, could it be browned in skillet, refrigerated for a few hours and then finished in oven later?
Hi Lori, I haven’t tried it that way but I think that would affect the cook time and might not cook through evenly if refrigerated.
This was awesome! So easy and everyone in my family loved it. I made a pork gravy to go with it.
I’m so happy you enjoyed that Lynette. Thank you for sharing that with us!
How did you make the pork gravy? With the drippings?
Natasha, I love your blog! Just made your stuffed pork tenderloin and it may well be my new company dinner recipe! Easy to make, smells divine and looks wonderful. I did add some baby red
Potatoes to the skillet before putting it in the oven. I’m sure they will be a nice addition to my meal. Thanks!
Thank you so much for sharing that with me.
Absolutely delicious! So easy to make! Wonderful video! I’m a fan for sure!
Thank you so much for sharing that with me.
This is delicious and not overly complicated to make, great low carb dinner! My husband and I both enjoyed 😊
Awww that’s the best! Thank you so much for sharing that with me 🙂
This looks delicious! You mentioned it reheats well. How could I best keep this warm to serve approx two hours after making it for Sunday dinner, if possible? Thanks! Staci
Hi Staci! We keep ours in an oven on the “warm” setting or tented with foil and keep in a warm spot. Two hours is quite a bit of time however, I wouldn’t want it to dry out. You can make it in advance if you choose, this recipe also reheats really well if you wanted to sauté the sliced rings of stuffed tenderloin. I hope you love it!
Delicious meal!! Mine didn’t look as pretty as yours but tasted great!!
I’m so happy you enjoyed that, Susie! Thank you for that great review!
Love your pork stuffed tenderloin ! new favorite in our home. Husband has had it twice this week. So much flavor.
That’s so great! Sounds like you have a family favorite!!
Hi Natasha We don’t like mushrooms so is there something else I can use for stuffing.
Hi Pauline, I haven’t tested that without the mushrooms. I imagine omitting all together or substituting for another vegetable could work. If you experiment, let me know how you liked the recipe
Thank you Natasha. I have been wanting to try this for awhile. Made it for supper tonight amd it was a hit.
I’m so glad you enjoyed it!
It was just the best pork I have eaten in a long time!!! So juicy!!!!! I have not use any chopsticks as I have wrapped pork in bacon slices very tightly and that hold it together while baking. I have already forwarded to my mum and my mum-in law. This recipe is definitely a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with your friends and family!! 🙂
Most excellent!! We used celery (sautéed) instead of parsley because we didn’t have parsley. Awesome dish! Thank you!!
You’re welcome! I’m so happy you enjoyed it
Hi Natasha made too much. Can I freeze the leftovers
Hi Rose, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thank you for this recipe Natasha I tried it today and it was so good my husband and daughter loved it I’ll save it for next time 😊
I’m so happy you enjoyed that!
This sounds awesome! I never know what to do with pork tenderloin so I rarely buy it but this recipe sounds great! Thanks for sharing, Natasha! 🙂
You’re so welcome, Nicole!!
Yum! Made it today and it was DELICIOUS!! Hubby LOVED it and even the kiddos ate it! Definitely a keeper. But then again.. so are all your recipes 🙂 I thought I bought one pork tenderloin but turns out there were 2 smaller ones in the pack. Wasn’t an issue though, I just divided the filling between the two. Paired it with your creamy mashed potatoes (also delicious) and then the strawberry pretzel jello for dessert (yum). Seriously. Your website is a lifesaver and I always find myself coming back. Thank you for all your effort!!
Thank you for that wonderful compliment! I’m so happy you are enjoying our recipe!
We had this for Christmas dinner and it was delicious! Just one thing I noticed: the written directions do not include the step to season the meat with salt/pepper before searing (the video has this step).
I’m so glad you loved the stuffed pork tenderloin! You’re absolutely right, season the outside of the tenderloin with remaining 1 tsp salt and 1/4 tsp black pepper then sear. Thank you so much for pointing that out. I added it to the print-friendly instructions.
In another part of this e-mail, you asked what we were having for dinner over the holidays. Our Christmas tradition is filet mignon and lobster bisque. But for New Years, we’re doing a pork roast stuffed with green chili.
That sounds amazing!! Thank you so much for sharing that with me.
n Natasha,
I want to make this recipe for Christmas Day, can I stuff it and season it ahead of time, say overnight? Thanks
Hi Katie, yes that would work well. This recipe also reheats really well if you wanted to sauté the sliced rings of stuffed tenderloin. I hope you love it and Merry Christmas!
We can’t eat pork, I’m wondering if this would work with other meats? Chicken?
I think this should work with chicken!
Which chicken cut do you recommend?
Excellent
Hi Cherry, I’m so glad you enjoyed it!
This is such a fantastic recipe. So much flavor.
I’m so glad you enjoyed it! Thank you for the wonderful review!
This looks SO delicious! Need to try soon!
Hi Taylor, I’m so happy to hear that! Thank you for sharing your wonderful review 🙂
So delicious and easy – we loved this tenderloin!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Natasha is there a sauce that you would recommend to go over it?
HI Tanya, I usually just brush the pan drippings over it, but you can use the pan drippings to make a gravy if you prefer, or just pour your favorite gravy over it and that would work well.
YUM!!! I love this delicious version!!!
Thanks Erin! I’m so glad you love it 🙂
Oh my goodness this pork loin looks so delicious. The filling sounds so so amazingly good.
Thank you Becky! The filling combo of mushrooms and bacon adds amazing flavor to the pork tenderloin.
A must try recipe. Pork tenderloin is so lean and healthy. I use spaghetti instead of toothpicks which works well to hold it together.
Hi Theresa, It really is a healthy dinner! I had never thought to use spaghetti but wouldn’t it break pushing it through meat?
It can break if forced. Give it a try, you will be surprised. Love your recipes.
I’ll definitely have to try!! It definitely seems safer if you forget it’s in there 😉 Thanks for the tip!
Wow, I never would have thought of that, what a great idea! Thanks for sharing that! 🙂