Stuffed Pork Tenderloin Recipe
My juicy Stuffed Pork Tenderloin is loaded with mushrooms and bacon. This pork roulade remains moist and looks fancy, but it is an EASY and inexpensive way to feed a crowd.
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
*Be sure to use Pork Tenderloin, not pork roast, since a roast isn't as tender and juicy. It's also harder to cook evenly without drying out.
*To remove the silver skin, slide a knife underneath the silver membrane from one side to the other, trying not to cut the meat.
*Store leftovers in an airtight container in the fridge for up to 4 days and in the freezer for up to 6 months.
*To Reheat - Thaw overnight in the fridge and reheat using a covered skillet on medium heat until the medallions are just heated through.
Nutrition Facts
Stuffed Pork Tenderloin Recipe
Amount per Serving
Calories
230
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Cholesterol
73
mg
24
%
Sodium
650
mg
28
%
Potassium
599
mg
17
%
Carbohydrates
2
g
1
%
Protein
24
g
48
%
Vitamin A
210
IU
4
%
Vitamin C
4.1
mg
5
%
Calcium
17
mg
2
%
Iron
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
