Pork Tenderloin Stuffed with Mushrooms and Bacon

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This spectacular Mushroom Stuffed Pork Tenderloin with Bacon entree will add a touch of elegance to any meal. It features a butterflied pork tenderloin stuffed with a mushroom and bacon filling that is so delicious you could serve it as a side dish all by itself.

Mushroom stuffed pork tenderloin sliced on a cutting board.

This stuffed pork tenderloin is tender and juicy and fairly melts in your mouth. This recipe does take a little more effort than just popping it in the oven, but the few extra minutes are so worth it. It’s easy to make and would make a perfect entree for your Christmas or holiday dinner. It’s also perfect for any other special gathering or dinner party.

Pork tenderloin, also called pork fillet or pork tender, is a long thin, tender cut of meat that is juicy, moist, and full of flavor. It’s also relatively low in calories and is just as lean as a skinless chicken breast. Pork tenderloin is also versatile and cooks quickly, making it ideal for weeknight meals when you are in a hurry.

Here’s what’s in it:

Ingredients for stuffed pork tenderloin including sliced mushrooms.

Pork tenderloin – the most tender and lean cut of pork. It is boneless, cooks quickly, and is a truly versatile cut of meat that is very easy to cook.
Mushrooms – bring their earthy essence to the party and combine with bacon and parsley to make the stuffing.
Bacon – with its smoky deliciousness, it is one of the most popular meats, and for a good reason. There aren’t many dishes that can’t be improved with a bit of bacon.
Olive oil – is an excellent neutral-flavored oil used to saute the tenderloin before baking. You can substitute your favorite oil if you prefer.
Kosher salt and ground black pepper – enhance the flavors of the mild pork and the stuffing.
Garlic – along with onion, chives, and leeks, are popular flavor superstars that add a wonderful essence to any dish. An allium family member, raw garlic has a strong taste but mellows out the longer it’s cooked.
Breadcrumbs – any type you have on hand will do, including panko and even gluten-free breadcrumbs. The breadcrumbs in this recipe help to bind the stuffing together.
Fresh parsley – adds a clean, fresh taste and beautiful pop of color and contrast to the brown mushrooms and bacon in the stuffing and is a major component in the gremolata topping.
Lemon zest – freshens up the optional gremolata and adds a light citrusy element.

Here’s how to make it:

Preheat the oven to 350 degrees F.
Heat two tablespoons of olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, which should take about eight to ten minutes.

Four slices of bacon cooking in a skillet.

Remove the bacon, drain on paper towels and crumble. Set aside.
Add the mushrooms to the pan and cook over medium-high heat until they are browned and any liquid has evaporated; this should take about ten to twelve minutes. Season the mushrooms with one-half teaspoon of salt and one-quarter teaspoon pepper.

Sliced mushrooms and bacon cooking in a skillet.

Add the bacon and minced garlic and cook for one minute. Remove the pan from the heat and stir in the breadcrumbs and all but two tablespoons of the parsley. Set aside and let cool.

Sliced mushrooms, bacon, and parsley cooking in a skillet.

Use a sharp knife and carefully remove any silver skin from the tenderloins. In a pork tenderloin, silver skin is that thin pale silvery membrane that is often in the shape of a rectangle. It is connective tissue and should be removed because it turns tough and chewy when cooked.

Using a knife to remove silver skin from a pork tenderloin.

To butterfly the tenderloins, use a sharp knife to make an incision down the length of the pork, stopping one-fourth an inch from the outside edge. Do not cut all the way through.

Using a fillet knife to slice a tenderloin open.

Open the tenderloin like a book so that it lies flat. I also like to even up the ends if they look ragged.

A pork tenderloin which has been butterflied.

Cover the pork with plastic wrap or a gallon-size plastic bag and pound with the flat side of a meat mallet.

A butterflied pork tenderloin with a zip lock bag over it.

You can also use a small cast-iron skillet or a rolling pin. Take your time and start from the middle of the pork and work your way outward until your pork is uniformly one-quarter to one-half an inch thick and about two times as wide. (It’s hard to roll up the pork with the stuffing if it’s any thicker.)

A butterflied pork tenderloin on a cutting board.

Spread the mushroom mixture evenly over the butterflied tenderloins.

Mushroom stuffing spread over a butterflied pork tenderloin.

Starting with a long side, tightly roll up each tenderloin. Secure the seams with toothpicks.

To stuffed pork tenderloins with toothpicks holding them closed.

Then tie each tenderloin securely with kitchen string to hold it together.

Two pork tenderloins tied with kitchen string to hold them together.

Brush the tenderloins with olive oil and season liberally with the rest of the salt and pepper. Wipe out the skillet you used to make the stuffing and place it back over medium-high heat. Sear both tenderloins for about two minutes on each side.

Two pork tenderloins pan searing in a skillet.

Place the skillet in the oven and bake for approximately 20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F. Remove the pan from the oven and cover loosely with foil.
Let the pork rest for at least ten minutes. While it rests, the temperature will continue to rise to 145 degrees F. because of carryover heating.
While the meat rests, make the gremolata mixture in a small bowl by mixing three tablespoons of olive oil with two tablespoons of finely chopped parsley, the lemon zest, and salt and pepper to taste. Set aside.

Ingredients for the topping including parsley and lemon.

When you are ready to serve the pork, carefully remove the toothpicks and strings and cut them into one-inch-thick slices; before serving, top with the parsley mixture.

Slices of mushroom stuffed pork tenderloin.

Variations:

This stuffed pork tenderloin recipe is versatile, and you can easily change up the stuffing. It’s also a great way to utilize holiday leftovers. Some alternate stuffing ideas include:

Finely chopped apples, dried cranberries, and pecans
Bacon, sundried tomatoes, and cream cheese
Leftover Traditional Cornbread Dressing, Cornbread Dressing with Sausage, or
Dried Apricot and Cranberry Stuffing
Fresh spinach, cream cheese, and parmesan cheese

The sky is the limit! So feel free to experiment and find your family’s favorite.

Frequently asked questions:

What is it?

Pork tenderloin is the most tender cut of pork, and it comes from the muscle that runs along the backbone. It is very lean with a mild taste and easy to cook. Because of its mild flavor, it pairs beautifully with most other foods.

What is the minimum safe internal cooked temperature of pork?

According to the USDA, pork’s minimum internal safe temperature is 145 degrees F.

How long does it take to cook at 350 degrees F.?

How long the tenderloins take to cook depends on their size and other factors. Smaller ones will take less time, and larger ones will take more time. However, the times given are just a guide to help you plan your meal. Use an instant-read digital meat thermometer and cook to the temperature shown rather than timing them.

What to serve with it?

Stuffed pork tenderloin is delicious when paired with any of these sides: Copper Pennies, Southern Sweet Onion Casserole, Sweet and Sour Green Beans, Southern Squash Casserole, Southern Fried Cabbage, Cheesy Mashed Potato Fritters, Blue Cheese Au Gratin Potatoes, or Creamed Potatoes.

What’s the difference between pork tenderloin and pork loin?

While the two are often confused, they are very different, and generally, you can’t substitute one for the other in recipes. For example, pork tenderloin is cut from the muscle that runs along the backbone. On the other hand, Pork loin comes from an area between the shoulder and the beginning of the leg. As a result, pork loins are generally larger, the texture of the meat is more coarse, and it’s not as moist or tender as a tenderloin.

Sharon’s tips:

Leftovers can be tightly wrapped and frozen for up to four months. If stored in the refrigerator, they should be covered and used within three days.
For perfectly browned mushrooms, do not add salt until they are just about done, and only stir occasionally.
I have found that a sharp fish fillet knife works best to butterfly the tenderloins.
Any type of breadcrumbs you have on hand will work in the stuffing, including panko and even gluten-free breadcrumbs.