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 just did this recipe. I added a tbsp of Dijon to the mushroom/onion mix, and I rubbed the inside or the pork loin with some Dijon. I seared it in cast iron and popped it in the oven as directed.
Another thing I want to try for next time is to make a red wine pan sauce while 5he meat is resting. I think the extra acidity would really benefit the pork loin!
It was pretty good as is l, and really easy for a “fancy” dish!
Thanks for sharing that with us. I hope you’ll love all the recipes that you will try!
We made this and froze it for a month then we sous vide it from frozen @ 147 degrees for 3hours. A quick sear and it was fantastic! Thank you for another great recipe.
You’re welcome! Glad you loved it.
Can this be made ahead and frozen for further use? I would like to make for a family reunion but couldn’t make as many as I need in one day. Hope the answer is yes. It looks great!
Hi Kathy, 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.
I made this last night for some guests and they raved about it. I made one small change and added freshly roasted chopped walnuts. I also served it with a creamy mustard gravy.
Glad the chopped walnuts worked great too, Paul! Thanks for the review, were happy to know that you enjoyed this recipe.
Would you be willing to share the mustard gravy recipe. That sounds awesome.
This looks great!
I will try this with a venison tenderloin.
Probably reduce the end temp.
Thanks
Steve
Do you think the tenderloin could be stuffed, then browned then put in the fridge until it’s time to bake? I’d like to make this for company and would like to have it oven ready so the browning part is finished.
Hi Sue, I haven’t tried that but that may work. You might need to increase the cooking time by a few minutes if it is coming straight from the refrigerator.
Made this for supper tonight and it was excellent! Quick question I have some left over as there was just two of us. How would you reheat this so not to dry it out ? Help
Thanks for your review, Joann. You can reheat this in an oven and lightly brush it with oil of your choice or rub it with softened butter, cover it with foil.
Love your recipes and your enthusiasm. I love to cook and your recipes are easy to follow and use everyday ingredients. Thanks for sharing.
My pleasure, Deb. thank you for your great comments and feedback. I appreciate it!
Finally got to us my 15′ cast iron skillet. I’ve become a big fan of Natasha and just had to make this dish. Instruction and prep was easy and I had dish ready for dinner in under 1 hour. I followed recipe to a T and everything came out great. Amazing taste…my new hi to pork loin recipe. Going to try using pancetta and a little mozzarella the next time…hey I’m Italian 😉
Hi Joe, I’m glad you tried and loved this dish! Thanks for sharing your experience with this recipe and I hope you will love all the recipes that you will try.
I can’t seem to get a fillet this big here can you use 2 fillets butterflied and tied together?
Hi Ann, I haven’t tried tying them together but that may work. If you experiment, let me know how you liked the recipe.
You can flatten it with a meat tenderizer hammer
We had two tenderloins that totaled 2.5# together. We split each one open and pounded them to .5″ per directions. We used one as the “bottom” and topped with double the stuffing. Then we placed the other tenderloin on top and tied them together with string. We then cooked as directed and it was delicious!
Thank you so much for sharing that with us!
I made this but wrapped in bacon .. so moist ! I love all your recipes they are easy and always perfect
Yum! That sounds amazing! Thank you so much for sharing that with me, Cheryl!
What is the best way to make for a crowd?
Can’t cook 4 of these in one pan.
Thank you
Hi Debra, you could transfer them to a larger roasting pan, just be sure they aren’t touching in the oven so air can circulate and they may need to roast slightly longer if you are putting multiple tenderloins in the oven at the same time. Definitely check with a thermometer for doneness.
I was so surprised how delicious this was with such simple ingredients and no cheese! I added two extra pieces of bacon but that was the only change. Will definitely make again! And save the pan drippings for gravy!
Hello there, so great to hear that you loved this recipe! I think adding bacon was a good idea too, thanks for sharing that with us.
I cooked mine in a Pampered Chef air fryer which has a rotisserie attachment. They eliminated the need to brown it. It came out great!
If I really wanted to bump it up I could have wrapped it in bacon before roasting.
Nice to know that it turned out great! Thanks for sharing.
I made your stuffed pork tenderloin it was great. So easy to make and looks so fancy like you worked all day. Thank you for your recipe. I will make it again
Glad to know that you enjoyed the recipe, Jody. Thank you!
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 !!
That’s just awesome! Thank you for sharing your wonderful review!
Delish with the mushrooms. I usually make it with spinach, garlic and cream cheese. This last time added mixed greens with mushrooms and garlic. Costco had 2 pork tenderloins 5# for $14.00. A bargain in my book. Everyone loved it.
That’s great! What a good deal. So glad this recipe was loved.
Love this idea and with a few little tweaks to make it my own it was amazing. Not to say its better but I used some shallots, white wine, reduced, in the stuffing and wrapped the whole thing in bacon and tied it up to roast on a rack until the bacon wrap was very crispy. I never would have come up with this combination with out Natasha. Thanks!!
Thank you for your good comments and feedback, Wes. Great to hear that you enjoyed this recipe!
I found your recipe while browsing for filling inspiration. I made it per instructions the first time. Bueno! But of course I had to try my own thing next time. Added a little cream cheese, per a reviewers comment, and seasoned the meat with my usual pork chop combo. Garlic powder, cuz I’m a fanatic, celery salt instead of sea, pepper and a little paprika. I had a fatty top cut so I scored it and oiled it and sprinkled on some bread crumbs for a cracklin type effect. Hate to be one of those people adjusting perfectly fine recipes, but it was a delicious twist! Thanks! You’re amazing.
You’re welcome, Bec. Thank you for sharing that with us!
Very delicious. Thank you for sharing.
I’m so glad you enjoyed it!
Very yummy. Didn’t have any bacon so sprinkled some maple bacon seasoning into stuffing. It was cooked perfectly, so nice and juicy!
I’m so happy you enjoyed this recipe!
Great recipe!