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
Natasha, can I stuff and freeze for a few days and then bake on the day of?
Hi Andrea. I haven’t tried freezing it, but I think it would work. You can thaw in the refrigerator and then you can proceed with the recipe to sear it before placing it in the oven. You can also bake it directly from frozen, but you’ll have to experiment with that baking time on that. If you’re baking it from frozen, it will not be seared which helps lock in those juices to keep it moist. It is not recommended to partially cook it and then freeze it so I would not seat it prior to freezing. I hope that helps.
I noticed I forgot to rate the recipe. This recipe is a 5 Star!
My husband and I made this recipe last night. The recipe is easy to prepare and is very delicious! The flavors are well balanced.
We followed the recipe as written and there are no changes that need to be made. We have tried many of your recipes, and we have never been disappointed. Thank you, Natasha!
You’re welcome! I’m so happy you enjoyed it, Barbara!
Hi Natasha, I would love to make this for Christmas, however, I do not like mushrooms. Can you suggest another sub for mushrooms?
Hi Mary, you can omit the mushrooms. I think it will still be great even without the mushrooms, but we do love it!
I always substitute caramelized onions for a mushrooms.
Question: Some pork tenderloins come in 2 pieces, can we still use both to make a roll? Do I just flatten and over lap edge and roll? I have used twine to secure meat logs to avoid toothpicks breaking. Did you use flat or Curley parsley?
I have made rolled pork belly, so I definitely want to try this pork tenderloin with stuffing. I can see how this is nearly a five star recipe.
Hi Shar, I think that could if its secured properly with twine. I used curly parsley for this recipe since I had that on hand. I hope you love this recipe!
I love all your recipes that you post, although I haven’t tried them all, but I’m sure they’re amazing. The meatloaf is to die for when I made it. My son was so excited. He loved your meatloaf.❤️
I have tried many of your recipes and haven’t been disappointed yet. Being physically challenged in the kitchen poses a slight problem but your recipes are very easy to do but look like I spent hours on them. Thankyou so much and I will keep on cooking as long as you keep posting.
I’m so happy to hear that, Marilyn! I will keep the recipes coming!
I’m new to Natasha’s recipes but the few I have tried were incredible and 5 stars! So much so, I quickly ordered her cookbook. I’ve been cooking for decades and really got burned out cooking (tried to get spousal unit involved but he has no interest:) but he loved everything I’ve made so far with Natasha’s recipes. I’ll be making this pork tenderloin recipe this week and love the idea of adding a little spinach to recipe. Thank you Natasha for reigniting the desire to cook!!!!
I’m so happy you found my blog, Becky! Welcome! Thank you for purchasing my book! I hope you get to try more recipes soon! I’m smiling big and am so encouraged reading this comment.
this looks so delicious ! Has anyone made this on a gas grill ? Thanks !!
Hi Char! I imagine it will work on a grill. Here’s what one of my readers wrote: “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 !!”
What a great dish! It’s a family favorite. Everyone always raves about it. Definitely a winner!
This recipe is absolutely delicious! So much flavor and so tender!
I’m so happy you enjoyed it, Trena! Thank you so much for your great feedback!
Oh I forgot….. I added a tablespoon of butter And 1 cup of chicken broth with a touch of gravy master to the drippings. I made a corn starch slurry and made the best pan gravy that you can imagine!
What a great idea! I’m making this recipe tonight & will make the gravy as well!!
This was delicious! I followed the recipe but also added a handful of chopped spinach and some feta cheese. I brushed it with Dijon mustard while searing. It came out perfectly moist with a little touch of pink. I think it’s key not to overdo it when searing, So I set a timer for 2 minutes on each side to be sure. Also be sure to let it rest!
Thank you Natasha for another wonderful recipe 😁
Sounds delish! Thank you for sharing.
Hi Natasha, I plan on making this tomorrow night I don’t have a cast iron pan. What can I use as replacement or roasting pan? Thank you.
Hi Margaret. You can use any oven safe skillet (Oven safe pans are usually made of copper, cast iron, stainless steel or even aluminum. Check the pan/manufacturer if you’re not sure).
If you don’t have an oven safe skillet, you can still follow the recipe and then after searing, place in an oven safe dish or pan to finish it off.
Made it with a pork loin, doubling the stuffing ingredients.
Sounds good! I hope you loved it!
What sides would compliment the flavor of this dish? (Sweet or savory sides)
Hi Angie! Potato’s are one of my go-to sides for this. Either mashed, scalloped, or roasted. It also goes great with salad or roasted veggies.
I agree. We are starting with homemade stuffed shells so I was going to avoid potatoes but your Creamy Mashed Potatoes may be my go to! I am considering purchasing your cookbook too! Thank you!
Thank you Angie and I hope you love every recipe you try in the cookbook.
can you stuff the pork tenderloin the day before you cook it?
Hi Lynne! That should be fine. Based on my research, the USDA recommends using stuffed pork/chicken within 24hrs of prepping and refrigerating.
Love pork tenderloin. I cook this meat quite often but never tried this recipe. It’s exquisite. Will definitely make it again. It tastes like a gourmet meal. Ladies you are missing out if you don’t brown your meat first. Do not cut corners as you will not regret this. Thank you Natasha
This is a wonderful recipe!! Made it last night turned out wonderful. Filling is to die for!! The pan juices what makes it!! Will definitely make again!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Robin!
This sounds awesome. Not a fan of having to brown meat. Has anyone or can this stuffed pork recipe be made without browning first!?
Thanks!