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
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!
That’s just awesome! thank you so much for sharing that with me Betty! I’m glad you enjoyed this recipe!
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.
Thank you for sharing that with me!
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!
Hello Angie, thank you for sharing the substitutes that you used. I’m glad that you enjoyed this recipe!
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
You’re welcome, Denise! I’m so happy you enjoyed that!
Made this last night and it was excellent, so tasty and tender. I have made quite a few of your recipes, thank you
I’m so happy you enjoyed that Karen! Thank you for this wonderful review!
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!
Oh, and I forgot to mention that I did add in mozarella on the advice of another reviewer and definitely recommend that as well!
Thank you so much for sharing that Jon!
I’m so happy you enjoyed that Jon! Thank you for this wonderful review!
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.
Sounds good, I think it will still be great even without the mushrooms but we do love it!
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?
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!
Can you bake this tenderloin in roasting pan?
Hi Yamira, that should work!
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.
Make this at least every couple weeks because the family loves it. Although, I do ad mozzarella to the stuffing
I’m so glad you enjoyed it, Rich! Thank you for the wonderful review!
I only have white mushrooms on hand. Can I substitute for the brown ones? If so, do I use less quantity?
Hi Mary, white mushrooms will still work!
Thank you, thank you!!! This is delicious! So elegant and yet so simple to prepare.
I’m so glad you enjoyed it, Sharon! Thank you for the wonderful review!
could I use fresh spinach in place of the mushrooms in the filling?
That should work Art! It also sounds delicious, now I want to try that also. I hope you love this recipe.
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!
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.
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.
Thank you so much for sharing that with me.
Oops…I neglected to mention I sliced the tenderloin into medallions prior to warming.
I can never get your recipes to print(how come??
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.
Great recipe!
I’m so glad you enjoyed that!
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
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.
Sounds great, Chef Charlie! We look forward to your feedback!
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
Wow so happy to hear that. Thank you for the amazing review! Glad everyone loved it.
Can this be stuffed and refrigerated and cooked the next day?
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.
Can I use this recipe wit a pork loin .org must it be a tenderloin? And if so. How’s should I modify?
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.