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

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

4.89 from 9 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
Skill Level: Easy
Cost to Make: $6-$10
Keyword: Stuffed Pork Tenderloin
Calories: 230 kcal
Servings: 6 people


  • 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


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*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 73mg 24%
Sodium 650mg 27%
Potassium 599mg 17%
Total Carbohydrates 2g 1%
Protein 24g 48%
Vitamin A 4.2%
Vitamin C 5%
Calcium 1.7%
Iron 7.9%
* 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



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

  • 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 (
    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

        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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