mushroom & bacon stuffed pork tenderloin

This Mushroom & Bacon Stuffed Pork Tenderloin can be assembled earlier in the day so that your last minute dinner prep is kept to a minimum. 

This is one of those dishes that will make them all think that you’re simply amazing. They’ll be sure you’ve been slaving away all day in the kitchen when in reality you threw this together in under an hour.  

Why is pork tenderloin the best choice here?

Pork tenderloin tends to be relatively affordable especially considering how delicious and juicy it is. Each tenderloin usually weighs in at about 20 to 24 ounces. They’re typically sold in a package of two. Makes it so easy to double the recipe.

It’s important to remove that “white” layer known as Silver Skin, which is commonly found on the outer portion of each tenderloin.

• It is an extremely tough connective tissue that doesn’t break down and melt during the cooking process like fat does.
• If not removed, it can be tough and chewy.
• Simply hold your knife at a slight angle under the layer of skin and guide it along the outer edge of the tenderloin.
• Be careful to avoid removing too much of the meat.

In preparation, you need to “butterfly” the pork tenderloin.

What does it mean to butterfly a piece of meat?

• Try to estimate where the halfway mark is in terms of thickness.
• Then cut into the meat lengthwise, stopping before you slice all the way through it.
• When you flip it open, it should have two matching sides, resembling a butterfly or an open book.

• Your tenderloin is almost ready to be stuffed …just one more step.
• Place the opened piece of meat between two pieces of plastic wrap.
• Using the flat end of a meat mallet, pound the tenderloin until it is about 1/2-inch thick uniformly.

If you happen to have a supply of Hefty 2.5 Gallon Jumbo Storage Bags, use one of those. Place a piece of trimmed & butterflied pork inside the sturdy bag, centered, with the bag left open to allow for the air to escape as you pound away.

When satisfied with your results, keep the pounded tenderloin covered with the plastic wrap and set it aside.

Time to work on the delicious stuffing…

• Olive oil
• Mushrooms
• Onion
• Garlic
• Salt & freshly ground black pepper
• Fresh parsley, rosemary & thyme

• Brown the chopped bacon in some olive oil.
• When browned, add the chopped mushrooms and onion.
• Sauté for about 5 minutes, until soft.
• Add the minced garlic along with the fresh chopped herbs.
• Season with salt & pepper.
• Transfer to a plate to cool slightly.

Feel free to make this your own by using your favorite combination of fresh herbs.

It’s time to assemble your Mushroom & Bacon Stuffed Pork Tenderloin.

You’re gonna be so happy to see how quickly this comes together. And it’s easy, too.

Be sure to have some sturdy wooden toothpicks or kitchen twine handy.

• Spread the mushroom mixture evenly over the surface of the meat, leaving about a 1/2-inch border all around.
• Starting with a long end, roll tightly like you would with a jelly-roll.
• Where the edge of the tenderloin meets up with the rolled meat, secure it with five or six toothpicks.
• Place them diagonally in a row, keeping in mind that you need a flat surface for searing the meat in the skillet.

Alternatively, the rolled meat can be secured with kitchen twine by using multiple pieces strategically tied along the length of the meat.

Or use one long piece of twine to tie a butcher’s knot. I’m still working on that skill set, but here’s an excellent tutorial if you’re interested.

How do you cook stuffed pork tenderloin?

There are many methods out there that include the oven, stovetop and the grill. With this one, you’ll use your stovetop along with your oven.

• Start off by searing the meat in an ovenproof skillet over medium heat.
• The skillet is then transferred to a 400°F oven to finish it off.
• Cooking it this way guarantees a flavorful and juicy dish.

Be careful to not overcook it. Remove it from the oven once the internal temp of the meat registers right around 145°F. The internal temperature of the meat will continue to rise as it rests. For the best results, you definitely need to use some type of thermometer here. Like this one or this one.

If you are fortunate enough to end up with some pan juices, brush them over the meat as it rests. 

What other combinations would be good as stuffing for your pork tenderloin?

• This Mediterranean version from Neighbor Food Blog features sautéed spinach mixed with feta, garlic and sun-dried tomatoes.
• The folks at Well Plated suggest a similar filling with an Italian flair taking it one step further by placing a layer of prosciutto over the flattened pork before adding the stuffing.
• You might be looking for a more traditional bread stuffing like the one used at To Simply Inspire.

Of course, the addition of cheese would never be a problem at my house. Imagine duplicating the flavors of a good pork sandwich by making a filling of sautéed broccoli rabe, garlic & roasted peppers along with some shredded sharp provolone.

Need to try that combo. Like maybe tomorrow.

Your Mushroom & Bacon Stuffed Pork Tenderloin is ready to be devoured.

It should be juicy and delicious with no need for any type of sauce or gravy. But if you are so inclined, you may want to offer some sort of light tomato cream sauce on the side.

My family loves it that way with some roasted potatoes and veggies. Hope you enjoy this as much as we do. 

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For the mushroom lovers…