Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 10 mins | Total Time: 45 mins | Servings: 6 people
Fancy to look at, but you’ll never know how easy this Stuffed Pork Tenderloin to make if you don’t try it. Stuffed with mushrooms and bacon and cooked to perfection, this dish is a reasonable way to treat the crowd!
Ingredients
4 tablespoons olive oil divided
2 slices bacon chopped
6 ounces brown mushrooms thinly sliced
1/3 c onion, chopped (from 1/2 small onion)
1 1/2 teaspoons sea salt divided
1/2 teaspoon black pepper divided
1 garlic clove minced
1/4 c fresh parsley chopped, plus more to garnish
1 1/2 pounds pork tenderloin silver skin removed
How to make Stuffed Pork Tenderloin
Stuffing:
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Heat 2 tbsp oil in an oven-safe skillet over medium heat. Add the chopped bacon and cook for about 3 to 4 minutes or until brown. Saute the sliced mushrooms and chopped onion for about 5 minutes until soft.
Step 3: Sprinkle half a tsp salt, 1/4 tsp black pepper, chopped parsley, and minced garlic. Continue to cook for a minute, constantly stirring, and transfer to a plate.
To Stuff Pork Tenderloin:
Step 1: Take the skin out of the O[pork tenderloin. Down the long end of the tenderloin, make a slit but make sure to not cut all the way through. Like a book, open the tenderloin. Use a sheet of plastic wrap to cover it, the pound to about half an inch thick using a meat mallet.
Step 2: Over the surface of the tenderloin, evenly spread the mushroom mixture. Making sure to leave half an inch of space at the borders.
Step 3: Begin at the long end, tightly roll the tenderloin. Use 6 to 7 toothpicks to secure the ends.
Step 4: Parallel to each other, poke the toothpicks to make a flat cooking surface.
Step 5: Season the entire roll with a tsp salt and 1/4 tsp black pepper.
Step 6: Heat 2 tbsp oil in the same skillet over medium heat. When the oil is hot, add the tenderloin, toothpick side down. Sear for about 2 minutes on each side.
Step 7: Shift the skillet into the oven and bake for about 18 to 20 minutes at 400 degrees F until an instant-read thermometer reached 145 to 150 degrees F.
Step 8: Once done, place the tenderloin on a cutting board. Coat with the pan drippings and allow to rest for at least 10 minutes before slicing into rings.
Step 9: For extra flavour, brush the slices with the pan drippings and garnish with parsley.
Nutrition Facts:
Amount Per Serving: Calories 230 | Fat 13g 20% | Saturated Fat 2g 13% | Cholesterol 73mg2 4% | Sodium 650mg 28% | Potassium 599mg 17% | Carbohydrates 2g 1% | Protein 24g 48% | Vitamin A 210IU 4% | Vitamin C 4.1mg 5% | Calcium 17mg 2% | Iron 1.4mg 8%
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