Stuffed Pork Tenderloin (VIDEO)

My Stuffed pork fillet the recipe is full of mushrooms and bacon and is always juicy and delicious. I stuff the tenderloin and roll it into a pork roll that looks so fancy but is actually an EASY and economical way to feed a crowd. PS It also heats up well.

Stuffed Pork Tenderloin Recipe

When prepared correctly, pork (especially the tenderloin) is quite juicy and flavorful. This stuffed pork tenderloin recipe is a winner at my house for this reason: it’s so moist, never dry, and the mushroom and bacon stuffing inside gives so much extra flavor. I also love that this pork dish reheats well if we ever have leftovers.

We love serving this mushroom-stuffed pork tenderloin for special occasions, but it’s easy enough for a weeknight meal alongside my creamy mashed potatoes and roasted asparagus.

Ingredients for stuffed pork fillet

You’ll love how simple it is to make this stuffed pork tenderloin with just pork, seasonings, and stuffing ingredients.

• Pork fillet – You can buy pork tenderloin almost anywhere, but we prefer Costco. They sell a 4 pack for $22-$25, which is very reasonable. You can easily double or triple this recipe for a larger feast. See my notes below on pork tenderloin and loin.
• Filling Ingredients – bacon, browned mushrooms, onion, salt, pepper, garlic and parsley. Feel free to swap brown mushrooms for white ones (or use a mix) and parsley for dill (but use less).

Should I cut the pork tenderloin?

You may notice a silvery skin or white fibrous layer attached to the pork tenderloin. Before cooking, always remove the silver skin because it does not break during cooking and is rubbery and hard. Watch the video tutorial to see how to remove the silver skin from pork tenderloin.

How to prepare stuffed pork fillet

Preparing this delicious stuffed pork fillet is very simple. First you prepare a quick filling, then fill and cook. It’s that simple!

1. Prepare the mushroom and bacon filling – Fry the bacon over medium heat in an oven-safe pan until golden brown. Then add onions and mushrooms, cooking for another five minutes or until soft. Season with salt, pepper, parsley and garlic, cooking for 1 additional minute. Preheat oven to 400°F.

2. Prepare the pork fillet – to remove the silver skin from the fillet, insert a sharp knife just under the silver skin and slide it in one direction, being careful not to cut the meat away. Butterfly the meat by slicing it lengthwise without cutting completely. Open it like a book, then cover it with a piece of plastic wrap and pat it down until it is 1/2 inch thick.

2. Stuff the pork – spread the filling onto the open meat (keep the pan!) and roll up tightly like a jelly roll, starting from the long end. Secure with a toothpick and then season the meat with salt and pepper.
3. Sear the pork fillet – Heat the reserved pan and add a little olive oil. Place the rolled pork stick side down to brown for about 2 minutes. Flip and brown on all sides, then carefully move the pan (or a separate baking sheet) to the oven for 18 to 20 minutes, or until the pork registers 145°-150° on a rack. instant read thermometer.
4. Rest and serve – Remove the pan from the oven, brush it with the bottom of the pan and then transfer it to a cutting board. Let rest for 10 minutes and then cut into medallions. Brush with more pan drippings for maximum flavor boost.

What to serve with stuffed pork fillet

Once cut, these stuffed pork tenderloin rings look so fancy and refined and go perfectly with a variety of side dishes and vegetables. Try some of my favorite tips for creating a complete menu:

• Potatoes – Garlic Mashed Potatoes, Mashed Potato Salad, Roasted Potatoes, German Potato Salad,
• Vegetarian sides – Roasted Cauliflower, Roasted Carrots, Roasted Brussels Sprouts
• Salads– Creamy cucumber salad, Easy garden salad, Wedge salad, Greek salad
• Dessert – Apple pie, Chocolate cake, Peach galette, Chocolate mousse

This simple stuffed pork tenderloin recipe is perfect for a weeknight or dinner. The rolled protein dish looks fancy and is filled with flavorful bacon and mushrooms, but requires only a few ingredients and a simple process to make. You’ll love serving this crowd-pleasing appetizer!

More pork dinner ideas

This stuffed pork tenderloin recipe is one of my favorite dishes to share with friends and family. Below are some of my most popular pork dishes, or find more inspiration in my archive of pork recipes.

Stuffed Pork Tenderloin Recipe

My juicy stuffed pork tenderloin is packed with mushrooms and bacon. This pork roll stays moist and looks fancy, but it’s an EASY and economical way to feed a crowd.

Preparation time: 15 minutes min

Cooking time: 30 minutes min

Rest time: 10 minutes min

Total time: 55 minutes min

Portions: 6 people

• 4 table spoon olive oil, divided
• 2 slices Bacon, chopped
• 6 oz brown mushrooms, sliced ​​thinly
• 1/3 cup onion, chopped, (from 1/2 small onion)
• 1 1/2 teaspoon sea ​​salt, divided
• 1/2 teaspoon black pepper, divided
• 1 clove of garlic, chopped
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 1/2 lbs pork fillet, silver skin removed

Cooking modePrevents the screen from going dark

• Preheat oven to 400˚F. In a large oven-safe skillet over medium heat, add 2 tablespoons oil with the chopped bacon and cook until golden brown (3-4 minutes). Add the sliced ​​mushrooms and chopped onion and sauté for 5 minutes or until soft. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, chopped parsley, and minced garlic. Cook for another minute, stirring constantly and then transfer to a plate.

• Remove the silver skin from the pork tenderloin.* Make a cut along the long end of the tenderloin, being careful not to cut all the way through. Open the fillet like a book, cover it with a sheet of plastic wrap and pound with the flat side of a meat mallet until it is 1/2 inch thick without tearing the meat.

• Spread the mushroom mixture evenly over the surface of the fillet, leaving 1/2 inch at the edges. Roll up tightly starting from the long end (hot dog style) and secure the ends with 6-7 toothpicks. Insert toothpicks parallel to each other to create a flat cooking surface. Season everything with 1 teaspoon salt and 1/4 teaspoon black pepper.

• Heat the same pan over medium heat and add 2 tablespoons of oil. Once the oil is hot, place the fillet in the pan (toothpick side down) and sear for about 2 minutes per side (6-8 minutes total). Transfer the pan with the tenderloin to the oven and cook at 400˚F for 18 to 20 minutes or until instant read thermometer it reads 145-150˚F in the thickest part of the meat.

• Transfer to a cutting board, brush with pan fat and let rest 10 minutes before cutting into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

*Make sure you use pork tenderloinnot roast pork, as the roast is not as tender and juicy. It is also more difficult to cook evenly without drying out.
*To remove silver skinslide a knife under the silver membrane from side to side, trying not to cut the meat.
*Save leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 6 months.
*To heat – Thaw overnight in the refrigerator and reheat using a covered skillet over medium heat until the medallions are just heated through.

230kcal Calories2G Carbohydrates24G Protein13G Fat2G Saturated fat73mg Cholesterol650mg Sodium599mg Potassium210UI Vitamin A4.1mg Vitamin C17mg Soccer1.4mg Iron

Nutrition Facts

Stuffed Pork Tenderloin Recipe

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2000 calorie diet.