Mushroom Bacon Stuffed Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
10 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
657 kcal
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Course
Main Course, Dinner
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Cuisine
American
Mushroom Bacon Stuffed Pork Tenderloin
Description
This recipe starts by crisp-cooking chopped bacon and reserving some fat to sauté mushrooms, garlic, and black pepper until softened. Breadcrumbs and fresh parsley are folded into this mixture once cooled, forming a moist, savory filling. The pork tenderloin is carefully sliced lengthwise without cutting through, then pounded flat to half an inch thickness, creating a surface for spreading the filling evenly.
After covering the pork with the bacon-mushroom filling, it is rolled tightly and secured with toothpicks. The outside is brushed with a mixture of olive oil and Dijon mustard, then seasoned with salt and pepper. The tenderloin is seared in a hot skillet to develop color and flavor, then transferred to the oven to finish cooking until reaching an internal temperature of 145°F. After resting, the pork is sliced to reveal the filled center.
This dish combines the smoky richness of bacon with earthy mushrooms and herbs, while the tenderloin remains moist and flavorful. Using a meat thermometer ensures optimal doneness without overcooking. The filling should be cooled before assembly to maintain the meat’s texture. Any type of mushroom can be substituted, and a rolling pin can be used if a meat mallet is unavailable.
Ingredients
- 6 lices Bacon chopped
- 8 ounces mushrooms chopped
- 1 clove garlic finely chopped
- ¼ teaspoon black pepper
- 1 tablespoon bread crumbs
- 1 tablespoon parsley chopped, fresh
- 1 pork tenderloin about 1 pound
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F.
- Cook bacon until crisp, about 8 minutes, and remove from the pan reserving 1 tablespoon of the fat in the pan. Add the mushrooms, garlic, & pepper. Cook until soft. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
- Cut the pork across (not all the way through) lengthwise so you can open it like a book. Pound the meat with a mallet until it's about ½" thick.
- Cover the pork with the bacon/mushroom mixture. Starting with a long side, roll up each tenderloin and secure with toothpicks.
- Combine the olive oil and dijon mustard. Rub over the outside of the pork. Sprinkle with salt and pepper.
- Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-hight heat and add the tenderloin. Brown on both sides, about 3 minutes per side.
- Place the skillet in the oven and bake 17-20 minutes or just until pork reaches 145°F. Remove from pan and let rest 10 minutes before slicing.
Notes
- Any type of mushrooms can be used for the filling according to preference or availability.
- Use a rolling pin to pound the pork if a meat mallet is not available; cover the pork with plastic wrap to prevent splattering during pounding.
- Make sure the bacon and mushroom filling is cooled before spreading it on the pork to avoid cooking the meat prematurely.
- Use a meat thermometer to remove the pork tenderloin from the oven at around 145°F to avoid overcooking and maintain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657 | 33% |
| Carbohydrates | 4g | 1% |
| Protein | 100g | 200% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 307mg | 102% |
| Sodium | 485mg | 20% |
| Potassium | 2041mg | 43% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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