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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

4.95 from 20 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
Calories: 230 kcal
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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

    • January 2, 2019

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

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