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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.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 6 people
Calories: 230 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. 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

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

% 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.