Mushroom Stuffed Pork Tenderloin with Bacon Recipe
This spectacular Mushroom Stuffed Pork Tenderloin with Bacon will add a touch of elegance to any meal. It features a butterflied pork tenderloin stuffed with a mushroom and bacon filling, which is so delicious you could serve it as a side dish all by itself.
5tablespoonsolive oildivided, plus more for brushing on the tenderloins
4slicesbaconcooked and crumbled
16ouncesfresh mushroomssliced
2teaspoonskosher salt divided
½teaspoonground black pepper
2clovesgarlicfinely minced
2tablespoonsbreadcrumbs
½cupfresh parsleychopped
1teaspoonlemon 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 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.
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.
Use a sharp knife and carefully remove any fat or silver skin from the tenderloins. Silver skin is a thin pale silvery membrane, often rectangle in shape on a pork tenderloin. It is connective tissue and should be removed because it turns tough and chewy when cooked.
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. Open the tenderloin like a book so that it lies flat. I also like to even up the ends if they look ragged.
Cover the pork with plastic wrap or a gallon-size plastic bag and pound with the flat side of a meat mallet. 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.)
Spread the mushroom mixture evenly over the butterflied tenderloins. Starting with a long side, 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 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.
Place the skillet in the oven and roast 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.
When 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.
Notes
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.According to the USDA, pork's minimum internal safe temperature is 145 degrees F.Leftovers can be tightly wrapped and frozen for up to four months. However, if stored in the refrigerator, they will only last three to four 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 breadcrumbs you have on hand will work in the stuffing, including panko and even gluten-free breadcrumbs.