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
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:
- Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft.
- Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minute stirring constantly then transfer to a plate.
How to Stuff Pork Tenderloin
- Remove Silver Skin from Pork Tenderloin.* Cut a slit down the long end of your tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover it with a sheet of plastic wrap, and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat.
- Spread the mushroom mixture evenly over the surface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end (hot-dog style) and secure the ends with 6-7 toothpicks. Poke toothpicks parallel to each other to create a flat cooking surface. Season all over with 1 tsp salt and 1/4 tsp black pepper.
- Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 400˚F for 18-20 min or until an instant-read thermometer reads 145-150˚F in the thickest portion of the meat.
- Transfer to a cutting board, brush with the pan drippings, and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.
Notes
Nutrition Per Serving
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. 
I have tried many of your recipes and haven’t been disappointed yet. Being physically challenged in the kitchen poses a slight problem but your recipes are very easy to do but look like I spent hours on them. Thankyou so much and I will keep on cooking as long as you keep posting.
I’m so happy to hear that, Marilyn! I will keep the recipes coming!
I’m new to Natasha’s recipes but the few I have tried were incredible and 5 stars! So much so, I quickly ordered her cookbook. I’ve been cooking for decades and really got burned out cooking (tried to get spousal unit involved but he has no interest:) but he loved everything I’ve made so far with Natasha’s recipes. I’ll be making this pork tenderloin recipe this week and love the idea of adding a little spinach to recipe. Thank you Natasha for reigniting the desire to cook!!!!
I’m so happy you found my blog, Becky! Welcome! Thank you for purchasing my book! I hope you get to try more recipes soon! I’m smiling big and am so encouraged reading this comment.
this looks so delicious ! Has anyone made this on a gas grill ? Thanks !!
Hi Char! I imagine it will work on a grill. Here’s what one of my readers wrote: “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 !!”
What a great dish! It’s a family favorite. Everyone always raves about it. Definitely a winner!
This recipe is absolutely delicious! So much flavor and so tender!
I’m so happy you enjoyed it, Trena! Thank you so much for your great feedback!
Oh I forgot….. I added a tablespoon of butter And 1 cup of chicken broth with a touch of gravy master to the drippings. I made a corn starch slurry and made the best pan gravy that you can imagine!
This was delicious! I followed the recipe but also added a handful of chopped spinach and some feta cheese. I brushed it with Dijon mustard while searing. It came out perfectly moist with a little touch of pink. I think it’s key not to overdo it when searing, So I set a timer for 2 minutes on each side to be sure. Also be sure to let it rest!
Thank you Natasha for another wonderful recipe 😁
Sounds delish! Thank you for sharing.
Hi Natasha, I plan on making this tomorrow night I don’t have a cast iron pan. What can I use as replacement or roasting pan? Thank you.
Hi Margaret. You can use any oven safe skillet (Oven safe pans are usually made of copper, cast iron, stainless steel or even aluminum. Check the pan/manufacturer if you’re not sure).
If you don’t have an oven safe skillet, you can still follow the recipe and then after searing, place in an oven safe dish or pan to finish it off.
Made it with a pork loin, doubling the stuffing ingredients.
Sounds good! I hope you loved it!
What sides would compliment the flavor of this dish? (Sweet or savory sides)
Hi Angie! Potato’s are one of my go-to sides for this. Either mashed, scalloped, or roasted. It also goes great with salad or roasted veggies.
I agree. We are starting with homemade stuffed shells so I was going to avoid potatoes but your Creamy Mashed Potatoes may be my go to! I am considering purchasing your cookbook too! Thank you!
Thank you Angie and I hope you love every recipe you try in the cookbook.
can you stuff the pork tenderloin the day before you cook it?
Hi Lynne! That should be fine. Based on my research, the USDA recommends using stuffed pork/chicken within 24hrs of prepping and refrigerating.
Love pork tenderloin. I cook this meat quite often but never tried this recipe. It’s exquisite. Will definitely make it again. It tastes like a gourmet meal. Ladies you are missing out if you don’t brown your meat first. Do not cut corners as you will not regret this. Thank you Natasha
This is a wonderful recipe!! Made it last night turned out wonderful. Filling is to die for!! The pan juices what makes it!! Will definitely make again!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Robin!
This sounds awesome. Not a fan of having to brown meat. Has anyone or can this stuffed pork recipe be made without browning first!?
Thanks!