About
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
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a large, oven-safe skillet over medium heat, add 2 tablespoons of olive oil and the bacon.
Step 3 -Cook the bacon until browned, about 3-4 minutes.
Step 4 -Add the sliced mushrooms and onion and sauté until softened, about 5 minutes.
Step 5 -Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, the garlic, and parsley, and cook until fragrant, about 1 minute.
Step 6 -Transfer the mixture to a plate.
Step 7 -Cut a slit in the tenderloin down the long end, making sure not to cut all the way through.
Step 8 -Open the tenderloin like a book and cover with a sheet of plastic wrap.
Step 9 -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.
Step 10 -Remove the plastic wrap.
Step 11 -Spread the mushroom mixture evenly over the surface of the tenderloin, leaving a 1/2-inch border at the edges.
Step 12 -Roll the tenderloin up tightly starting with the long end. It should resemble a hot dog.
Step 13 -Secure the ends with toothpicks, poking them through the meat (parallel) to create a flat cooking surface.
Step 14 -Season the tenderloin with the remaining salt and pepper.
Step 15 -Heat the same skillet over medium heat.
Step 16 -Add the remaining olive oil. Once the oil is shimmering, place the tenderloin in the skillet toothpick side down.
Step 17 -Sear the tenderloin on all sides, about 2 minutes per side.
Step 18 -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.
Step 19 -Transfer the tenderloin to a cutting board.
Step 20 -Brush the tenderloin with the pan drippings and let rest for 10 minutes.
Step 21 -Slice the tenderloin into rings.
Step 22 -Brush the rings with the pan drippings.
Step 23 -Garnish with parsley and serve.
