The best Bacon and Mushroom Stuffed Pork Tenderloin
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5 from 2 votes

Bacon and Mushroom Stuffed Pork Tenderloin

This easy, succulent and mouthwateringly tender Bacon and Mushroom Stuffed Pork Tenderloin entree will make your Thanksgiving or Christmas dinner memorable.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: American
Keyword: recipe for stuffed pork tenderloin, how to make stuffed pork tenderloin with bacon and mushrooms
Servings: 8 servings
Calories: 206kcal
Author: Sharon Rigsby

Ingredients

  • 2 pork tenderloins
  • 5 Tbsp olive oil, divided plus more for brushing on the tenderloins
  • 4 slices bacon cooked and crumbled
  • 16 ounces fresh mushrooms chopped
  • Kosher salt and ground black pepper to taste
  • 2 cloves garlic finely minced
  • 2 Tbsps breadcrumbs
  • 1/2 cup fresh parsley chopped
  • 1 tsp lemon zest

Instructions

  • Pre-heat the oven to 350 degrees.
  • Heat two tablespoons of olive oil in a large skillet over medium heat. Add bacon and cook until crisp, which should take about 8-10 minutes. Remove the bacon, drain and crumble. Set aside.
  • Add the mushrooms to the pan and season them with one tsp of salt and 1/2 tsp pepper. Cook the mushrooms over medium heat until they are soft which should take about 5-6 minutes. Add the bacon and minced garlic and cook 1 minute. Remove the pan from the heat and stir in the breadcrumbs and all but two tablespoons of the parsley. Let cool.
  • To butterfly, the tenderloins make an incision down the length of the pork. Do not cut all the way through. Open the tenderloin like a book so the tenderloin lies flat.
  • Cover the pork with plastic wrap or a gallon size plastic bag and pound with the flat side of a meat mallet or you can use a small cast iron skillet which is what I use. Take your time and start from the middle of the pork and work your way outward until your pork is 1/2 inch thick. (It's hard to roll your pork up with the stuffing if its any thicker.) 
  • Spread the mushroom mixture evenly over the two flattened tenderloins
  • Starting with a long side of the pork, tightly roll up each tenderloin. Secure the seams with toothpicks. Then tie each tenderloin securely with kitchen string to hold it together.
  • Brush the tenderloins with olive oil and season liberally with salt and pepper. Sear each tenderloin in a large skillet over medium-high heat for about 2 minutes a side.
  • Place the tenderloins on a metal baking rack, on a baking sheet and bake in the oven for approximately 20-25 minutes, or until a meat thermometer inserted into the center of the pork registers 140 degrees. Remove from the oven and cover with foil. Let rest for 10 minutes for the temperature to come up to 145 degrees.
  • Place the tenderloins on a metal baking rack, on a baking sheet and bake in the oven for approximately 20-25 minutes, or until a meat thermometer inserted into the center of the pork registers 140 degrees. Remove from the oven and cover with foil. Let rest for 10 minutes for the temperature to come up to 145 degrees. While the meat rests, mix three tablespoons of olive oil with two tablespoons of finely chopped parsley, lemon zest and salt and pepper to taste in a small bowl. Set aside.
  • When the pork is ready, remove the toothpicks and strings and cut into 1-inch slices. To serve top with the parsley mixture.

Notes

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Nutrition

Calories: 206kcal | Carbohydrates: 6g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 42mg | Sodium: 164mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 18.2mg | Calcium: 30mg | Iron: 2mg