0 from 99 votes
Mushroom Bacon Stuffed Pork Tenderloin
Cooked to perfection, this pork tenderloin is easy to make, tender, and oh-so-juicy!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 4 servings
Calories: 657 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 6 slices Bacon chopped
- 8 ounces mushrooms chopped
- 1 clove garlic finely chopped
- ¼ teaspoon black pepper
- 1 tablespoon bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 pork tenderloin about 1 pound
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- salt and 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.
Cup of Yum
Notes
- Any kind of mushrooms can be used in this recipe.
- If you don't have a meat mallet, use a rolling pin to pound the pork to the right thickness. Before pounding, cover the pork with plastic wrap to keep it from splattering.
- Be sure the filling is cooled before adding to the pork.
- Pork tenderloin is very lean, be sure you do not overcook it. We recommend a meat thermometer (about $10 on Amazon) to ensure it reaches a safe temperature without overcooking. I usually remove the pork from the oven a few degrees early so it doesn't overcook.
Nutrition Information
Calories
657
(33%)
Carbohydrates
4g
(1%)
Protein
100g
(200%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
307mg
(102%)
Sodium
485mg
(20%)
Potassium
2041mg
(58%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
100IU
(2%)
Vitamin C
3mg
(3%)
Calcium
39mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 657
% 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.