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’m making this for New Years day dinner. Do you think this will work with sauerkraut baked with it ? By the way, thank you for your posts, your cooking skills have increased mine in many ways and I thank you.
Hi Doug, I haven’t tested this with sauerkraut, but I imagine that may work! If you experiment, let me know how you liked the recipe.
Just made this yesterday. I made 4 pork tenderloins, seared them in my cast iron skillet and transferred them onto a baking pan to roast in the oven. I then made a pan gravy with chicken broth, apple cider and a little fresh thyme. I thickened it with a little flour and reduced it by half. It was fabulous and there wasn’t any left.
That’s wonderful, Joanna!
Hello, any thoughts on what to add to the pan drippings to make a sauce, my family likes sauces.
Hi Kelley! You can try thicken it with cornstarch and add some broth if you need more liquid.
going to make 6 for cristmas dinner. can I transfer to roasting pan after I brown? Only have 1 cast iron skillet.
Hi Joelyn! 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. Check with a food thermometer (amazon affiliate link) for doneness.
Hi Natasha. I made your recipe for stuffed pork tenderloin last night for dinner. Just wanted to let you know how much we enjoyed it. I did not have any parsley so left it out. I also used more garlic & kosher salt instead of sea salt. The pan drippings were delicious. Thanks for sharing the recipe.
You’re very welcome, Marilyn! I’m so glad you enjoyed it.
Thank you for this recipe. It was a big hit. We did make a sauce from the pan drippings, also fabulous.
You’re very welcome! I’m so glad it was enjoyed.
I’ve made this stuffed pork so many times! We absolutely LOVE it.(so easy too!)
I’ve put my own spin on the fillings several times and it’s just delicious!
Every.Single.Time!
Your recipe ideas and tips are amazing!
We’ve done the stuffing with:
Pears/sage/walnuts &
Spinach/sun dried tomatoes/mozzarella &
Figs/Gorgonzola, and
Gruyère/cranberries
It’s always a hit. Thanks for sharing this one!
Your recipes always give us something we can build off on. So, of course, when looking for yummy new dishes- We always find yours to be the best! Always fairly simple and so delicious.
can I put this together a little earlier and just brown and put in oven when my company comes
HI Char, yes that will work, just keep it refrigerated until ready to bake. Also keep in mind since you will be starting with a chilled tenderloin, you may need to bake a few minutes longer.
It came out delicious and it was easy. I added extra bacon and garlic but otherwise followed the recipe as written. I will make it again sometime.
So glad you loved it, Carla!
One of my favourite meat dishes to make. I have done it to the point of stuffing and rolling the day before. I cook according to Natasha’s directions and it always comes out great!
That’s great, Susan. Thank you for sharing!
Oh my goodness! Yummy! It was so easy yet impressive. Definitely adding this to my recipe box.
Hello Tammy, we’re so glad that you enjoyed our Stuffed Pork Tenderloin recipe!
My husband likes gravy. What would be a good gravy to serve with this?
Hi Kim, I usually brush the pan drippings over it, but you can use the pan drippings to make a gravy if you prefer or pour your favorite gravy over it, and that would work well.
Made this tonight. Very tasty. I endorse the addition of Dijon other commenters have suggested. Thanks for the recipe!
You’re very welcome, Dave! Thank you for the feedback.
Hi Natasha, loving all your recipes and spunky presentation. Thank you for sharing all your creativity and warm personality with us. 🙏🏽A quick question, I’m planning on preparing this dish tonight for the fam, we have leftover beef broth; before putting the tenderloin in the oven (in our oven safe skillet), can I pour the broth on top to create a sauce of sorts along with a bit of dijon mustard and let it bake with all the tenderloin juices? The fam loves sauces so any direction would be great 👍🏽 Thank you so much!
Hi Lena! I think that could work. Let us know how it turns out if you experiment.
It looks wonderful. Does it have to be hot from the oven or can I allow it to drop down to the room temperature? I am having a 30 guest buffet dinner party and would love to have that as one of the meat options, but would not want it to dry out in the chafing dish.Thank you!
Hi Jola, we prefer it nice and hot, but it may work to serve it warm out of a changing dish. If you experiment, let me know how you liked the recipe
A friend can’t eat mushrooms.
Any suggestions on what to replace the mushrooms with?
Hi Debra, you can omit the mushrooms. I think it will still be great even without the mushrooms, but we do love it!
Debra,
I make mine with a sausage bread stuffing that’s delish and people rave about this. My Granny would stuff hers with the bread stuffing she used to stuff her turkey with.
Deborah
I am also in need of omitting the mushrooms and read that zucchini is a good substitute. I will be making this tomorrow and plan on peeling the zucchini and removing the seed part before dicing. TBC…
Thanks Natasha. This is one my go to recipes now. I switched it up a bit and omitted the salt, crumbled feta in with the cooled mushroom mixture, which I add a bit of chili flakes, sealed and coated with a Dijon/ olive oil combo before searing it. Served with Greek salad and some Tzatziki. Yum
So glad you love it! Thank you for sharing, Tom!
Hi! Love everything you make! You are my go to for everything! Have you tried this recipe with pork roast?
Thank you for your trust and support. I haven’t tried that but we’d love to know how it goes!
Excellent recipe. 2nd time I made, I added spinach and Gruyère cheese to the stuffing. Seared the meat and then wrapped it in puffed pastry b4 baking. Served with a ground mustard gravy. Delicious.
That sounds delicious! Thank you for sharing.
Can I sear ahead and bake an hour or two later, or will the tenderloin dry out?
Hi Mary, I imagine that will work. Let us know how it goes if you try this!
I tried this today. OMG followed the directions exactly and you can’t be disappointed. Most tender juicy pork I have ever had.
That’s wonderful! I’m glad to hear that.