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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.

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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Stuffed Pork Tenderloin

4.92 from 49 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$10
Keyword: Stuffed Pork Tenderloin
Cuisine: American
Course: Main Course
Calories: 230
Servings: 6 people

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:

  1. 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. 

  2. 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

  1. 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. 

  2. 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. 

  3. 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.

  4. 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 Facts
Stuffed Pork Tenderloin
Amount Per Serving
Calories 230 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 73mg24%
Sodium 650mg28%
Potassium 599mg17%
Carbohydrates 2g1%
Protein 24g48%
Vitamin A 210IU4%
Vitamin C 4.1mg5%
Calcium 17mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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

 

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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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Read comments/reviewsAdd comment/review

  • Joe Della Fave
    June 23, 2021

    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 😉

    Reply

    • Natasha's Kitchen
      June 23, 2021

      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.

      Reply

  • Ann
    May 15, 2021

    I can’t seem to get a fillet this big here can you use 2 fillets butterflied and tied together?

    Reply

    • Natashas Kitchen
      May 15, 2021

      Hi Ann, I haven’t tried tying them together but that may work. If you experiment, let me know how you liked the recipe.

      Reply

    • JD
      June 9, 2021

      You can flatten it with a meat tenderizer hammer

      Reply

  • Debra
    April 30, 2021

    What is the best way to make for a crowd?
    Can’t cook 4 of these in one pan.
    Thank you

    Reply

    • Natasha
      April 30, 2021

      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.

      Reply

  • Tessex
    April 26, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 26, 2021

      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.

      Reply

  • Sandra
    April 18, 2021

    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.

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Nice to know that it turned out great! Thanks for sharing.

      Reply

  • Jody
    April 11, 2021

    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

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Glad to know that you enjoyed the recipe, Jody. Thank you!

      Reply

  • char
    April 10, 2021

    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 !!

    Reply

    • Natashas Kitchen
      April 10, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Wes
    March 16, 2021

    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!!

    Reply

    • Natasha's Kitchen
      March 17, 2021

      Thank you for your good comments and feedback, Wes. Great to hear that you enjoyed this recipe!

      Reply

  • Bec
    March 7, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 7, 2021

      You’re welcome, Bec. Thank you for sharing that with us!

      Reply

  • Susan
    March 3, 2021

    Very delicious. Thank you for sharing.

    Reply

    • Natashas Kitchen
      March 3, 2021

      I’m so glad you enjoyed it!

      Reply

  • Mumma
    February 25, 2021

    Very yummy. Didn’t have any bacon so sprinkled some maple bacon seasoning into stuffing. It was cooked perfectly, so nice and juicy!

    Reply

    • Natashas Kitchen
      February 25, 2021

      I’m so happy you enjoyed this recipe!

      Reply

  • Amelia Staylor
    February 22, 2021

    Great recipe!

    Reply

  • Peggy
    February 13, 2021

    Can I add pieces of. Apple to the stuffing ?

    Reply

    • Natashas Kitchen
      February 13, 2021

      Hi Peggy, I haven’t tested that, but I imagine that should work. One of our readers mentioned she adds apples to the mix.

      Reply

  • Victoria M
    February 11, 2021

    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 🙂

    Reply

    • Natashas Kitchen
      February 11, 2021

      Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Susan
    February 9, 2021

    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!!!

    Reply

    • Natasha's Kitchen
      February 9, 2021

      You’re welcome, Susan. I hope this becomes your new favorite recipe! Please share with us how it goes.

      Reply

    • Jacquie L
      March 15, 2021

      Make sure you use Pork Tenderloin, not Pork Loin. Those are two different meats. Pork Loin is much drier.

      Reply

  • Lily
    February 8, 2021

    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.

    Reply

    • Natashas Kitchen
      February 8, 2021

      You’re welcome, Lily! I’m so happy you’re enjoying our recipes.

      Reply

  • Karen A Canning
    February 3, 2021

    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!

    Reply

    • Natashas Kitchen
      February 3, 2021

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Vilma
    January 28, 2021

    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!

    Reply

    • Natashas Kitchen
      January 28, 2021

      Thank you for sharing that with me, Vilma.

      Reply

  • Micheline
    January 23, 2021

    January 23 2021 just made it for supper tonight! Delicious recipe thank you for sharing!

    Reply

    • Natashas Kitchen
      January 23, 2021

      I’m so glad you enjoyed it!

      Reply

  • Steven Shepherd
    January 23, 2021

    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.

    Reply

    • Natashas Kitchen
      January 23, 2021

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

      Reply

  • Heather Gagnon
    January 21, 2021

    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.

    Reply

    • Natashas Kitchen
      January 21, 2021

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

      Reply

  • Carol Gluszko
    January 17, 2021

    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.

    Reply

    • Natashas Kitchen
      January 18, 2021

      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.

      Reply

  • Stacia
    January 4, 2021

    Can I make this and then wrap it in bacon?

    Reply

    • Natasha
      January 4, 2021

      Hi Stacia, I haven’t tested it that way but it sounds like a tasty idea.

      Reply

  • Raneen
    December 21, 2020

    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

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Hi Reneen, I haven’t tried that yet to advise. If you do an experiment, please share with us too how it goes.

      Reply

  • Bob UK
    December 18, 2020

    I used the leftovers in a lovely sandwich!

    Reply

    • Natashas Kitchen
      December 18, 2020

      Great idea, Bob! I hope you enjoyed it!

      Reply

  • Mary
    December 16, 2020

    Made this delicious stuffed pork tenderloin for our guests tonight, so good, will make this again, thanks for the recipe

    Reply

    • Natashas Kitchen
      December 16, 2020

      You’re welcome Mary! I’m so happy you enjoyed this recipe!

      Reply

  • paula hough
    December 9, 2020

    Planning on cooking this for Christmas hope I make it right sounds easy enough thank you

    Reply

    • Natashas Kitchen
      December 9, 2020

      This will be perfect for Christmas! I hope you love this recipe!

      Reply

  • Agnieszka
    November 23, 2020

    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

    Reply

    • Natashas Kitchen
      November 23, 2020

      You’re welcome Agnieszka! I’m so glad you enjoyed this recipe!

      Reply

  • Sandra Averett
    November 18, 2020

    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!

    Reply

    • Natashas Kitchen
      November 18, 2020

      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.

      Reply

  • Mandy Shamir
    November 15, 2020

    Natasha, is it okay for the pork to remain a little pink inside? Thanks!

    Reply

    • Natasha
      November 16, 2020

      Hi Mandy, it is more important with pork to look at the internal temperature. That is a normal color for pork tenderloin.

      Reply

  • Razvan
    November 15, 2020

    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? 🙂

    Reply

    • Natasha
      November 16, 2020

      Hi Razvan, tough pork tenderloin is usually due to overbaking. Make sure you aren’t using convection oven settings.

      Reply

  • Holly
    November 11, 2020

    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

    Reply

    • Natashas Kitchen
      November 11, 2020

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles

      Reply

  • Betty
    October 26, 2020

    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!

    Reply

    • Natashas Kitchen
      October 26, 2020

      That’s just awesome! thank you so much for sharing that with me Betty! I’m glad you enjoyed this recipe!

      Reply

  • sandi blowers
    October 22, 2020

    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.

    Reply

    • Natashas Kitchen
      October 22, 2020

      Thank you for sharing that with me!

      Reply

  • Angie McMorrow
    October 16, 2020

    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!

    Reply

    • Natasha's Kitchen
      October 16, 2020

      Hello Angie, thank you for sharing the substitutes that you used. I’m glad that you enjoyed this recipe!

      Reply

  • Denise
    October 4, 2020

    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

    Reply

    • Natashas Kitchen
      October 5, 2020

      You’re welcome, Denise! I’m so happy you enjoyed that!

      Reply

  • karen dighton
    September 25, 2020

    Made this last night and it was excellent, so tasty and tender. I have made quite a few of your recipes, thank you

    Reply

    • Natashas Kitchen
      September 25, 2020

      I’m so happy you enjoyed that Karen! Thank you for this wonderful review!

      Reply

  • Jon Sullivan
    September 9, 2020

    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!

    Reply

    • Jon Sullivan
      September 9, 2020

      Oh, and I forgot to mention that I did add in mozarella on the advice of another reviewer and definitely recommend that as well!

      Reply

      • Natashas Kitchen
        September 9, 2020

        Thank you so much for sharing that Jon!

        Reply

    • Natashas Kitchen
      September 9, 2020

      I’m so happy you enjoyed that Jon! Thank you for this wonderful review!

      Reply

  • Susanne E
    August 23, 2020

    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.

    Reply

    • Natasha's Kitchen
      August 23, 2020

      Sounds good, I think it will still be great even without the mushrooms but we do love it!

      Reply

  • Scott
    August 5, 2020

    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?

    Reply

    • Natashas Kitchen
      August 7, 2020

      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!

      Reply

  • Yamira
    July 4, 2020

    Can you bake this tenderloin in roasting pan?

    Reply

    • Natashas Kitchen
      July 4, 2020

      Hi Yamira, that should work!

      Reply

    • Natasha
      July 4, 2020

      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.

      Reply

  • Rich LePre
    May 23, 2020

    Make this at least every couple weeks because the family loves it. Although, I do ad mozzarella to the stuffing

    Reply

    • Natashas Kitchen
      May 23, 2020

      I’m so glad you enjoyed it, Rich! Thank you for the wonderful review!

      Reply

  • Mary Anguiano
    May 8, 2020

    I only have white mushrooms on hand. Can I substitute for the brown ones? If so, do I use less quantity?

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Mary, white mushrooms will still work!

      Reply

  • Sharon Turner
    April 25, 2020

    Thank you, thank you!!! This is delicious! So elegant and yet so simple to prepare.

    Reply

    • Natashas Kitchen
      April 25, 2020

      I’m so glad you enjoyed it, Sharon! Thank you for the wonderful review!

      Reply

  • art
    March 24, 2020

    could I use fresh spinach in place of the mushrooms in the filling?

    Reply

    • Natashas Kitchen
      March 24, 2020

      That should work Art! It also sounds delicious, now I want to try that also. I hope you love this recipe.

      Reply

  • Sharon
    February 29, 2020

    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!

    Reply

    • Natasha's Kitchen
      March 1, 2020

      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.

      Reply

      • Sharon
        May 9, 2020

        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.

        Reply

        • Natashas Kitchen
          May 9, 2020

          Thank you so much for sharing that with me.

          Reply

          • Sharon
            May 9, 2020

            Oops…I neglected to mention I sliced the tenderloin into medallions prior to warming.

  • Alice
    February 19, 2020

    I can never get your recipes to print(how come??

    Reply

    • Natashas Kitchen
      February 19, 2020

      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.

      Reply

  • shirley
    February 17, 2020

    Great recipe!

    Reply

    • Natashas Kitchen
      February 17, 2020

      I’m so glad you enjoyed that!

      Reply

  • Charles Ulmschneider
    February 6, 2020

    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

    Reply

  • Chef Charlie
    February 4, 2020

    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.

    Reply

    • Natashas Kitchen
      February 4, 2020

      Sounds great, Chef Charlie! We look forward to your feedback!

      Reply

      • Charles Ulmschneider
        February 6, 2020

        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

        Reply

        • Natasha's Kitchen
          February 6, 2020

          Wow so happy to hear that. Thank you for the amazing review! Glad everyone loved it.

          Reply

  • Catia
    January 25, 2020

    Can this be stuffed and refrigerated and cooked the next day?

    Reply

    • Natasha
      January 25, 2020

      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.

      Reply

  • Annie
    December 22, 2019

    Can I use this recipe wit a pork loin .org must it be a tenderloin? And if so. How’s should I modify?

    Reply

    • Natashas Kitchen
      December 23, 2019

      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.

      Reply

  • Keith
    December 17, 2019

    I was looking for a great Christmas dinner recipe and this is perfect. Thanks Natasha. Love your videos.

    Reply

    • Natashas Kitchen
      December 17, 2019

      You’re welcome! This one is a Christmas favorite around here!

      Reply

  • Andrea
    December 2, 2019

    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

    Reply

    • Natashas Kitchen
      December 2, 2019

      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.

      Reply

  • Joey
    October 14, 2019

    Great recipe! I added A layer of fresh mozzarella and served spinach and rice on the side.

    Reply

    • Natashas Kitchen
      October 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Joey!

      Reply

  • Elisha
    October 10, 2019

    I want to add more green to this recipe, how do you think adding spinach would impact the filling. Worried about mushy.

    Reply

    • Natashas Kitchen
      October 10, 2019

      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!

      Reply

    • Ron
      January 16, 2020

      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.

      Reply

      • Natashas Kitchen
        January 16, 2020

        Thank you so much for sharing this with us, Ron!

        Reply

  • Shanna
    September 8, 2019

    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!!!

    Reply

    • Natashas Kitchen
      September 9, 2019

      Thank you so much for sharing that with me, Shanna!

      Reply

    • Melanie Lacerna
      January 25, 2020

      Sounds Yummy. I love Cuban sandwich.

      Reply

  • Linda
    September 6, 2019

    I like to stuff my pork tenderloin with a mixture of stuffing mix and chopped apples. It’s sooo good.

    Reply

    • Natashas Kitchen
      September 6, 2019

      That sounds delicious! Thank you so much for sharing that with me.

      Reply

  • Licia
    August 16, 2019

    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.

    Reply

    • Natashas Kitchen
      August 16, 2019

      Aww that’s the best. Thank you for that wonderful compliment!

      Reply

  • Denise Duncan
    August 11, 2019

    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!

    Reply

    • Natashas Kitchen
      August 12, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Denise.

      Reply

  • Marina Jacobson
    August 3, 2019

    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!

    Reply

    • Natashas Kitchen
      August 4, 2019

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Susan
    May 22, 2019

    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!😳

    Reply

    • Natasha
      May 22, 2019

      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.

      Reply

    • Becky
      September 9, 2019

      Oh puhleeze.
      That’s all.

      Reply

  • Cathy
    April 20, 2019

    Going to make this as another dish for Easter tomorrow. Sounds delicious. Will let you know. Love the video.

    Reply

    • Natashas Kitchen
      April 20, 2019

      I look forward to you feedback, Cathy! Thank you for sharing that with me!

      Reply

  • Amy
    April 18, 2019

    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.

    Reply

    • Natashas Kitchen
      April 18, 2019

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

      Reply

  • Lori
    April 11, 2019

    Hi
    For entertaining, could it be browned in skillet, refrigerated for a few hours and then finished in oven later?

    Reply

    • Natasha
      April 11, 2019

      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.

      Reply

  • Lynette
    April 10, 2019

    This was awesome! So easy and everyone in my family loved it. I made a pork gravy to go with it.

    Reply

    • Natashas Kitchen
      April 10, 2019

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

      Reply

    • Melanie Lacerna
      January 25, 2020

      How did you make the pork gravy? With the drippings?

      Reply

  • Inge
    April 7, 2019

    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!

    Reply

    • Natashas Kitchen
      April 7, 2019

      Thank you so much for sharing that with me.

      Reply

  • Betty kane
    March 23, 2019

    Absolutely delicious! So easy to make! Wonderful video! I’m a fan for sure!

    Reply

    • Natashas Kitchen
      March 23, 2019

      Thank you so much for sharing that with me.

      Reply

  • Antonette
    March 6, 2019

    This is delicious and not overly complicated to make, great low carb dinner! My husband and I both enjoyed 😊

    Reply

    • Natashas Kitchen
      March 6, 2019

      Awww that’s the best! Thank you so much for sharing that with me 🙂

      Reply

  • Staci
    March 5, 2019

    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

    Reply

    • Natashas Kitchen
      March 5, 2019

      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!

      Reply

  • Susie Morgan
    February 18, 2019

    Delicious meal!! Mine didn’t look as pretty as yours but tasted great!!

    Reply

    • Natashas Kitchen
      February 18, 2019

      I’m so happy you enjoyed that, Susie! Thank you for that great review!

      Reply

  • Concetta
    February 17, 2019

    Love your pork stuffed tenderloin ! new favorite in our home. Husband has had it twice this week. So much flavor.

    Reply

    • Natashas Kitchen
      February 17, 2019

      That’s so great! Sounds like you have a family favorite!!

      Reply

  • Pauline
    February 7, 2019

    Hi Natasha We don’t like mushrooms so is there something else I can use for stuffing.

    Reply

    • Natashas Kitchen
      February 7, 2019

      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

      Reply

  • Valerie White
    February 6, 2019

    Thank you Natasha. I have been wanting to try this for awhile. Made it for supper tonight amd it was a hit.

    Reply

    • Natashas Kitchen
      February 6, 2019

      I’m so glad you enjoyed it!

      Reply

  • Magda Gorczynska
    February 1, 2019

    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.

    Reply

    • Natashas Kitchen
      February 1, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with your friends and family!! 🙂

      Reply

  • MandN
    January 26, 2019

    Most excellent!! We used celery (sautéed) instead of parsley because we didn’t have parsley. Awesome dish! Thank you!!

    Reply

    • Natashas Kitchen
      January 26, 2019

      You’re welcome! I’m so happy you enjoyed it

      Reply

  • Rose
    January 20, 2019

    Hi Natasha made too much. Can I freeze the leftovers

    Reply

    • Natashas Kitchen
      January 20, 2019

      Hi Rose, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Cuizinemaurice
    January 12, 2019

    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 😊

    Reply

    • Natashas Kitchen
      January 12, 2019

      I’m so happy you enjoyed that!

      Reply

  • nicole (thespicetrain.com)
    January 2, 2019

    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! 🙂

    Reply

    • Natashas Kitchen
      January 2, 2019

      You’re so welcome, Nicole!!

      Reply

  • Lidiya Denishchich
    December 30, 2018

    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!!

    Reply

    • Natashas Kitchen
      December 31, 2018

      Thank you for that wonderful compliment! I’m so happy you are enjoying our recipe!

      Reply

  • Carl Cutler
    December 25, 2018

    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).

    Reply

    • Natasha
      December 25, 2018

      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.

      Reply

  • Vincent
    December 25, 2018

    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.

    Reply

    • Natashas Kitchen
      December 25, 2018

      That sounds amazing!! Thank you so much for sharing that with me.

      Reply

  • Katie Solovey
    December 24, 2018

    n Natasha,
    I want to make this recipe for Christmas Day, can I stuff it and season it ahead of time, say overnight? Thanks

    Reply

    • Natasha
      December 24, 2018

      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!

      Reply

  • Svetlana
    December 23, 2018

    We can’t eat pork, I’m wondering if this would work with other meats? Chicken?

    Reply

    • Natashas Kitchen
      December 24, 2018

      I think this should work with chicken!

      Reply

      • Gabby
        November 5, 2019

        Which chicken cut do you recommend?

        Reply

  • Cherry
    December 23, 2018

    Excellent

    Reply

  • Rachael
    December 22, 2018

    This is such a fantastic recipe. So much flavor.

    Reply

    • Natashas Kitchen
      December 22, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Taylor W.
    December 22, 2018

    This looks SO delicious! Need to try soon!

    Reply

    • Natashas Kitchen
      December 22, 2018

      Hi Taylor, I’m so happy to hear that! Thank you for sharing your wonderful review 🙂

      Reply

  • Courtney O'Dell
    December 22, 2018

    So delicious and easy – we loved this tenderloin!

    Reply

    • Natashas Kitchen
      December 22, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂

      Reply

  • Tanya
    December 22, 2018

    Natasha is there a sauce that you would recommend to go over it?

    Reply

    • Natasha
      December 22, 2018

      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.

      Reply

  • Erin | Dinners,Dishes and Dessert
    December 22, 2018

    YUM!!! I love this delicious version!!!

    Reply

  • Becky Hardin
    December 21, 2018

    Oh my goodness this pork loin looks so delicious. The filling sounds so so amazingly good.

    Reply

    • Natasha
      December 21, 2018

      Thank you Becky! The filling combo of mushrooms and bacon adds amazing flavor to the pork tenderloin.

      Reply

  • Theresa BUTLER
    December 21, 2018

    A must try recipe. Pork tenderloin is so lean and healthy. I use spaghetti instead of toothpicks which works well to hold it together.

    Reply

    • Natasha
      December 21, 2018

      Hi Theresa, It really is a healthy dinner! I had never thought to use spaghetti but wouldn’t it break pushing it through meat?

      Reply

      • THERESA BUTLER
        December 22, 2018

        It can break if forced. Give it a try, you will be surprised. Love your recipes.

        Reply

        • Natasha
          December 22, 2018

          I’ll definitely have to try!! It definitely seems safer if you forget it’s in there 😉 Thanks for the tip!

          Reply

    • nicole (thespicetrain.com)
      January 2, 2019

      Wow, I never would have thought of that, what a great idea! Thanks for sharing that! 🙂

      Reply

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