Stuffed Pork Tenderloin looks and tastes like it just came from a restaurant kitchen! Each slice is a spiral of juicy, savory pork with a mushroom, bacon, and herb filling that accents and elevates the meat. Every bite is fanciful and filling, and you won't want to miss a morsel of it. Stuffed Pork Tenderloin is amazing on its own or with a side of roast potatoes or leafy greens.
Ingredients• 4 tablespoons olive oil, divided • 2 slices bacon, chopped • 6 ounces brown mushrooms, thinly sliced • 1/3 cup onion, chopped • 1 1/2 teaspoons sea salt, divided • 1/2 teaspoon black pepper, divided • 1 clove garlic, minced • 1/4 cup fresh parsley, chopped, plus more to garnish • 1 1/2 pounds pork tenderloin, silver skin removed
Preheat the oven to 400 degrees F.
In a large, oven-safe skillet over medium heat, add 2 tablespoons of olive oil and the bacon.
Cook the bacon until browned, about 3-4 minutes.
Add the sliced mushrooms and onion and sauté until softened, about 5 minutes.
Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the garlic, and parsley, and cook until fragrant, about 1 minute.
Transfer the mixture to a plate.
Cut a slit in the tenderloin down the long end, making sure not to cut all the way through.
Open the tenderloin like a book and cover with a sheet of plastic wrap.
Pound the tenderloin with the flat side of a meat mallet until the tenderloin is 1/2-inch thick. Try not to tear through the meat.
Remove the plastic wrap.
Spread the mushroom mixture evenly over the surface of the tenderloin, leaving a 1/2-inch border at the edges.
Roll the tenderloin up tightly starting with the long end. It should resemble a hot dog.
Secure the ends with toothpicks, poking them through the meat (parallel) to create a flat cooking surface.
Season the tenderloin with the remaining salt and pepper.
Heat the same skillet over medium heat.
Add the remaining olive oil. Once the oil is shimmering, place the tenderloin in the skillet toothpick side down.
Sear the tenderloin on all sides, about 2 minutes per side.
Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the thickest part reads 145 degrees F.
Transfer the tenderloin to a cutting board.
Brush the tenderloin with the pan drippings and let rest for 10 minutes.
Slice the tenderloin into rings.
Brush the rings with the pan drippings.
Garnish with parsley and serve.