Stuffed Pork Tenderloin Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 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
Description
The Stuffed Pork Tenderloin recipe involves preparing a filling of bacon, brown mushrooms, onions, garlic, and parsley sautéed together, seasoned with salt and pepper. The pork tenderloin is carefully slit and pounded flat without breaking, then spread evenly with the filling. It is rolled, secured with toothpicks, and seasoned on the outside before roasting. This preparation ensures even cooking and a juicy, flavorful meat with a tender texture enhanced by the rich filling.
The pork roll can be sliced into rounds for serving and is suitable for a main course. The combination of ingredients provides a balance of umami from bacon and mushrooms with fresh herb notes from parsley. The method also keeps the tenderloin moist throughout roasting.
To remove the silver skin from the pork, carefully slide a knife under the membrane to avoid cutting the meat. Leftovers store well in the refrigerator for up to four days or can be frozen for up to six months. For reheating, thaw overnight and warm gently in a covered skillet to maintain tenderness and moisture.
Ingredients
- 4 Tbsp olive oil divided
- 2 lices Bacon chopped
- 6 oz brown mushrooms thinly sliced
- 1/3 cup onion from 1/2 small onion, chopped
- 1 1/2 tsp salt divided, sea salt
- 1/2 tsp black pepper divided
- 1 garlic minced, clove
- 1/4 cup parsley chopped, plus more to garnish, fresh
- 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
- Use pork tenderloin rather than pork roast for tenderness and even cooking.
- Remove silver skin by sliding a knife under the membrane without cutting the meat.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 6 months.
- To reheat, thaw overnight and warm gently in a covered skillet until heated through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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