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. 
A friend can’t eat mushrooms.
Any suggestions on what to replace the mushrooms with?
Hi Debra, you can omit the mushrooms. I think it will still be great even without the mushrooms, but we do love it!
Debra,
I make mine with a sausage bread stuffing that’s delish and people rave about this. My Granny would stuff hers with the bread stuffing she used to stuff her turkey with.
Deborah
I am also in need of omitting the mushrooms and read that zucchini is a good substitute. I will be making this tomorrow and plan on peeling the zucchini and removing the seed part before dicing. TBC…
Thanks Natasha. This is one my go to recipes now. I switched it up a bit and omitted the salt, crumbled feta in with the cooled mushroom mixture, which I add a bit of chili flakes, sealed and coated with a Dijon/ olive oil combo before searing it. Served with Greek salad and some Tzatziki. Yum
So glad you love it! Thank you for sharing, Tom!
Hi! Love everything you make! You are my go to for everything! Have you tried this recipe with pork roast?
Thank you for your trust and support. I haven’t tried that but we’d love to know how it goes!
Can I sear ahead and bake an hour or two later, or will the tenderloin dry out?
Hi Mary, I imagine that will work. Let us know how it goes if you try this!
I tried this today. OMG followed the directions exactly and you can’t be disappointed. Most tender juicy pork I have ever had.
That’s wonderful! I’m glad to hear that.
I just did this recipe. I added a tbsp of Dijon to the mushroom/onion mix, and I rubbed the inside or the pork loin with some Dijon. I seared it in cast iron and popped it in the oven as directed.
Another thing I want to try for next time is to make a red wine pan sauce while 5he meat is resting. I think the extra acidity would really benefit the pork loin!
It was pretty good as is l, and really easy for a “fancy” dish!
Thanks for sharing that with us. I hope you’ll love all the recipes that you will try!
We made this and froze it for a month then we sous vide it from frozen @ 147 degrees for 3hours. A quick sear and it was fantastic! Thank you for another great recipe.
You’re welcome! Glad you loved it.
Can this be made ahead and frozen for further use? I would like to make for a family reunion but couldn’t make as many as I need in one day. Hope the answer is yes. It looks great!
Hi Kathy, 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.
I made this last night for some guests and they raved about it. I made one small change and added freshly roasted chopped walnuts. I also served it with a creamy mustard gravy.
Glad the chopped walnuts worked great too, Paul! Thanks for the review, were happy to know that you enjoyed this recipe.
Would you be willing to share the mustard gravy recipe. That sounds awesome.
This looks great!
I will try this with a venison tenderloin.
Probably reduce the end temp.
Thanks
Steve
Do you think the tenderloin could be stuffed, then browned then put in the fridge until it’s time to bake? I’d like to make this for company and would like to have it oven ready so the browning part is finished.
Hi Sue, I haven’t tried that but that may work. You might need to increase the cooking time by a few minutes if it is coming straight from the refrigerator.
Made this for supper tonight and it was excellent! Quick question I have some left over as there was just two of us. How would you reheat this so not to dry it out ? Help
Thanks for your review, Joann. You can reheat this in an oven and lightly brush it with oil of your choice or rub it with softened butter, cover it with foil.
Love your recipes and your enthusiasm. I love to cook and your recipes are easy to follow and use everyday ingredients. Thanks for sharing.
My pleasure, Deb. thank you for your great comments and feedback. I appreciate it!
Finally got to us my 15′ cast iron skillet. I’ve become a big fan of Natasha and just had to make this dish. Instruction and prep was easy and I had dish ready for dinner in under 1 hour. I followed recipe to a T and everything came out great. Amazing taste…my new hi to pork loin recipe. Going to try using pancetta and a little mozzarella the next time…hey I’m Italian 😉
Hi Joe, I’m glad you tried and loved this dish! Thanks for sharing your experience with this recipe and I hope you will love all the recipes that you will try.
I can’t seem to get a fillet this big here can you use 2 fillets butterflied and tied together?
Hi Ann, I haven’t tried tying them together but that may work. If you experiment, let me know how you liked the recipe.
You can flatten it with a meat tenderizer hammer
We had two tenderloins that totaled 2.5# together. We split each one open and pounded them to .5″ per directions. We used one as the “bottom” and topped with double the stuffing. Then we placed the other tenderloin on top and tied them together with string. We then cooked as directed and it was delicious!
Thank you so much for sharing that with us!
I made this but wrapped in bacon .. so moist ! I love all your recipes they are easy and always perfect
Yum! That sounds amazing! Thank you so much for sharing that with me, Cheryl!
What is the best way to make for a crowd?
Can’t cook 4 of these in one pan.
Thank you
Hi Debra, you could transfer them to a larger roasting pan, just be sure they aren’t touching in the oven so air can circulate and they may need to roast slightly longer if you are putting multiple tenderloins in the oven at the same time. Definitely check with a thermometer for doneness.
I was so surprised how delicious this was with such simple ingredients and no cheese! I added two extra pieces of bacon but that was the only change. Will definitely make again! And save the pan drippings for gravy!
Hello there, so great to hear that you loved this recipe! I think adding bacon was a good idea too, thanks for sharing that with us.
I cooked mine in a Pampered Chef air fryer which has a rotisserie attachment. They eliminated the need to brown it. It came out great!
If I really wanted to bump it up I could have wrapped it in bacon before roasting.
Nice to know that it turned out great! Thanks for sharing.
I made your stuffed pork tenderloin it was great. So easy to make and looks so fancy like you worked all day. Thank you for your recipe. I will make it again
Glad to know that you enjoyed the recipe, Jody. Thank you!
I made this last night and it was delicious ! I did add some cooked spinach to the mushroom mixture .
This was very easy . I used 2 or 3 of the 6 inch Bamboo skewers for the tooth picks , easy to insert and very easy to remove ,
I also did on the grill , this is a keeper !!
That’s just awesome! Thank you for sharing your wonderful review!
Delish with the mushrooms. I usually make it with spinach, garlic and cream cheese. This last time added mixed greens with mushrooms and garlic. Costco had 2 pork tenderloins 5# for $14.00. A bargain in my book. Everyone loved it.
That’s great! What a good deal. So glad this recipe was loved.
Love this idea and with a few little tweaks to make it my own it was amazing. Not to say its better but I used some shallots, white wine, reduced, in the stuffing and wrapped the whole thing in bacon and tied it up to roast on a rack until the bacon wrap was very crispy. I never would have come up with this combination with out Natasha. Thanks!!
Thank you for your good comments and feedback, Wes. Great to hear that you enjoyed this recipe!
I found your recipe while browsing for filling inspiration. I made it per instructions the first time. Bueno! But of course I had to try my own thing next time. Added a little cream cheese, per a reviewers comment, and seasoned the meat with my usual pork chop combo. Garlic powder, cuz I’m a fanatic, celery salt instead of sea, pepper and a little paprika. I had a fatty top cut so I scored it and oiled it and sprinkled on some bread crumbs for a cracklin type effect. Hate to be one of those people adjusting perfectly fine recipes, but it was a delicious twist! Thanks! You’re amazing.
You’re welcome, Bec. Thank you for sharing that with us!
Very delicious. Thank you for sharing.
I’m so glad you enjoyed it!
Very yummy. Didn’t have any bacon so sprinkled some maple bacon seasoning into stuffing. It was cooked perfectly, so nice and juicy!
I’m so happy you enjoyed this recipe!
Great recipe!
Can I add pieces of. Apple to the stuffing ?
Hi Peggy, I haven’t tested that, but I imagine that should work. One of our readers mentioned she adds apples to the mix.
This went over BIG with my boyfriend! I am not the best cook and this dinner got me called “wifey material” LOL so thats definitely a big plus! Will be making again 🙂
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
This sounds so delish Natasha! Wondering if I can make a few tenderloins for a crowd earlier in the day and reheat before serving? How can I keep it from drying out/being overcooked?
Thx
Hi Ann, that is fine. We keep ours in an oven on the “warm” setting or tented with foil and keep it 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!
I’ve made stuffed pork loin before but it was dry. This looks delicious I can’t wait to try it. Thank you for sharing and the video as well!!!
You’re welcome, Susan. I hope this becomes your new favorite recipe! Please share with us how it goes.
Make sure you use Pork Tenderloin, not Pork Loin. Those are two different meats. Pork Loin is much drier.
Best stuffed loin ever!! Love the tenderness and flavors of this loin. I added cream cheese to the stuffing, it does blend really well with the flavors. Thank you Natasha!! My family cannot thank you enough. Even my neighbors have heard of your recipes.
You’re welcome, Lily! I’m so happy you’re enjoying our recipes.
I made this for a Saturday night dinner. It was wonderful. The absolute bonus was the “leftovers” Later in the week, we did a repeat, this recipe was sooooo much more tasty, juicy and tender. Incredible!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I just made this , but I didn’t have bacon, so my stuffings are: finely chop carrots, champignons, kale and parsley…then i fried a bit with fresh sage and whole cloves of garlic, brushed with mayo with parmessan, then baked for 20 mins. Ohhh boy! Turns out really yummy! Thanks for the recipe!
Thank you for sharing that with me, Vilma.
January 23 2021 just made it for supper tonight! Delicious recipe thank you for sharing!
I’m so glad you enjoyed it!
Mom and sister came for a visit and I found your recipe for this pork loin. It was really a hit as my sister went back for another helping. As most cooks will do to add a signature item, after adding pan drippings I put Panko on the top and broiled for about 5 minutes. Gave it just a little crunch. Really great with a white wine or Rose.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Fantastic recipe, easy and company worthy. You literally had me LOL on the varies ways to pound the pork tenderloin. I have a mallet but prefer to use my cast iron frying pan. Just make sure nothing else is on the counter or it will bounce off, or I could be a little aggressive. Instead of using toothpicks I use broken pieces of spaghetti (before cooked). As the pork tenderloin cooks so does the spaghetti pieces. The tenderloin will still hold together, so no need to worry about the toothpicks.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha…love your recipes!
The stuffed pork tenderloin was wonderful. I wonder if you can suggest a sauce or gravy that could be served with this.
Hi Carol, I usually brush the pan drippings over it, but you can use the pan drippings to make a gravy if you prefer or pour your favorite gravy over it, and that would work well.
Can I make this and then wrap it in bacon?
Hi Stacia, I haven’t tested it that way but it sounds like a tasty idea.
Thank you Natasha for your great recipes, i have one question for you- can I use beef filet instead of the pork with the same filling? Thank you very much
Hi Reneen, I haven’t tried that yet to advise. If you do an experiment, please share with us too how it goes.
I used the leftovers in a lovely sandwich!
Great idea, Bob! I hope you enjoyed it!
Made this delicious stuffed pork tenderloin for our guests tonight, so good, will make this again, thanks for the recipe
You’re welcome Mary! I’m so happy you enjoyed this recipe!
Planning on cooking this for Christmas hope I make it right sounds easy enough thank you
This will be perfect for Christmas! I hope you love this recipe!
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! 🙂