Stuffed Pork Tenderloin Recipe
User Reviews
5.0
753 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
10 mins
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Total Time
55 mins
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Servings
6 people
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Calories
230 kcal
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Course
Main Course
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Cuisine
American
Stuffed Pork Tenderloin Recipe
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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.
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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
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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 Information
Show Details
Calories
230kcal
(12%)
Carbs
2g
Protein
24g
(48%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
73mg
(24%)
Sodium
650mg
(27%)
Potassium
599mg
(17%)
Vitamin A
210IU
(4%)
Vitamin C
4.1mg
(5%)
Calcium
17mg
(2%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbs | 2g | |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 650mg | 27% |
| Potassium | 599mg | 13% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 17mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
753 reviews
Excellent
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