My Stuffed Pork Tenderloin recipe is loaded with mushrooms and bacon and is so juicy and delicious every time. I stuff the tenderloin and roll it into a pork roulade that looks so fancy but is actually an EASY and inexpensive way to feed a crowd. P.S. It also reheats nicely.
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Pork is generally less expensive than other proteins like steak, but it’s naturally flavorful. There’s so much you can do with it to keep dinner exciting – some of my favorite dinners include Roasted Pork Tenderloin, Pork Schnitzel, and Carnitas.
Stuffed Pork Tenderloin Video
See how simple it is to make this fancy main dish for your next event. I hope this juicy stuffed pork tenderloin becomes a new favorite for you!
Stuffed Pork Tenderloin Recipe
When prepared correctly, pork (especially tenderloin) is quite juicy and flavorful. This stuffed pork tenderloin recipe is a winner in my house for that reason–it’s so moist, never dry, and the bacon-mushroom filling inside gives so much extra flavor. I also love that this pork dish reheats well if we ever have leftovers.
We love serving this mushroom-stuffed pork tenderloin for special occasions, but it’s easy enough for a weeknight meal alongside my Creamy Mashed Potatoes and Roasted Asparagus.
Ingredients for Stuffed Pork Tenderloin
You’ll love how simple it is to make this stuffed pork tenderloin with only pork, seasoning, and stuffing ingredients.
- Pork Tenderloin – You can buy pork tenderloin just about anywhere but we prefer Costco. They sell a pack of 4 for $22-$25 which is so reasonable. You can easily double or triple this recipe for a larger party. See my notes below about tenderloin vs pork loin.
- Filling Ingredients – bacon, brown mushrooms, onion, salt, pepper, garlic and parsley. Feel free to swap the brown mushrooms for white (or use a mix) and the parsley for dill (but use less).
Pork Tenderloin vs. Pork Loin
Even with similar names, pork tenderloin and pork loin are not interchangeable. We highly recommend using a pork tenderloin instead of pork loin roast for this recipe for these reasons:
- Tenderness – pork tenderloin is softer, more tender, and more forgiving if slightly overcooked
- Faster Cooking time – tenderloin is smaller and thinner so it’s ready in less time. This also results in even cooking.
- Easier to Stuff – since it’s smaller, you don’t have to work as hard to butterfly the roast.
Do I Have to Trim Pork Tenderloin?
You may notice a silver skin or white fibrous layer attached to your pork tenderloin. Before cooking, always remove the silver skin since it does not break down while cooking and ends up being chewy and tough. Watch the video tutorial to see how to remove the silver skin from Pork Tenderloin.
How to Make Stuffed Pork Tenderloin
It’s simple to make this delicious stuffed pork tenderloin. First, you whip up a quick filling, then you stuff and cook. It’s so simple!
- Make the Bacon Mushroom Filling – Saute bacon over medium heat in an oven-safe skillet until browned. Then add onions and mushrooms, cooking for five more minutes or until soft. Season with salt, pepper, parsley, and garlic, cooking for 1 additional minute. Preheat the oven to 400°F.
- Prepare the pork tenderloin – to remove the silver skin from the tenderloin, slide a sharp knife just under the silver skin and run it in one direction, being careful not to trim away meat. Butterfly the meat by slicing lengthwise without cutting all the way through. Open it like a book and then cover it with a piece of plastic wrap and pound to 1/2″ thick.
- Stuff the Pork – spread the filling over the opened meat (save the skillet!) and roll tightly like a jelly roll, starting from the long end. Secure with toothpicks and then season the meat with salt and pepper.
- Sear the Pork Tenderloin – Heat the reserved skillet and add a bit of olive oil. Place the rolled pork toothpick-side-down to brown for about 2 minutes. Flip and brown on all sides, and then move the skillet (or a separate roasting pan) carefully to the oven for 18-20 minutes, or until the pork reads 145°-150° on an instant-read thermometer.
- Rest and Serve – Remove the pan from the oven, brush with pan drippings, and then move to a cutting board. Rest for 10 minutes and then slice into medallions. Brush with more pan drippings for the ultimate flavor boost.
Pro Tip:
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.
Is Pork Supposed to be Pink?
The center of a pork tenderloin can look a little bit pink which is normal. It’s best to test for doneness with a thermometer. The pork is cooked through at 145˚F, according to the USDA.
What to Serve with Stuffed Pork Tenderloin
Once cut, these stuffed pork tenderloin rings look so fancy and upscale and work perfectly with a variety of sides and veggies. Try some of my favorite suggestions to build a complete menu:
- Potatoes – Garlic Mashed Potatoes, Smashed Potato Salad, Roasted Potatoes, German Potato Salad,
- Veggie Sides – Roasted Cauliflower, Roasted Carrots, Roasted Brussels Sprouts
- Salads– Creamy Cucumber Salad, Easy Garden Salad, Wedge Salad, Greek Salad
- Desserts – Apple Pie, Chocolate Cake, Peach Galette, Chocolate Mousse
Make-Ahead
Stuffed pork tenderloin is easy to reheat if there are leftovers. Follow these easy steps.
- To Refrigerate: once cooled, store in an airtight container for 3-4 days
- Freezing: Cool to room temperature, then transfer to an airtight container and freeze up to 6 months.
- To Reheat: Thaw in the fridge. Heat a pan on the stove over medium speed. Add a bit of olive oil and pork slices, covering the pan with a lid. Flip after 2 minutes and heat the other side until just heated through. This should keep your reheated stuffed pork tenderloin moist.
This easy stuffed pork tenderloin recipe is perfect for a weeknight or dinner party. The rolled protein dish looks fancy, and is stuffed with bacon and savory mushrooms, but only takes a few ingredients and a simple process to make. You’ll love serving this crowd-pleasing entree!
More Pork Dinner Ideas
This stuffed pork tenderloin recipe is one of my favorite dishes to share with friends and family. Below are a few of my top-rated pork dishes or find more inspiration in my pork recipes archive.
- Grilled Pork Tenderloin
- Split Pea Soup with ham
- Pork Chops with Mushroom Sauce
- Air Fryer Pork Chops
- Spaghetti and Meatballs
- Instant Pot Ribs
Stuffed Pork Tenderloin Recipe
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
- 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.
- 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
Filed Under
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!!