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Mushroom and Bacon Stuffed Pork Tenderloin
Recipe

11 INGREDIENTS • 14 STEPS • 55MINS

Mushroom and Bacon Stuffed Pork Tenderloin

5
1 rating
An awesome mixture of sautéed mushrooms, onion, and garlic is combined with bacon bits and enhanced with an assortment of fresh herbs. This delicious pork roulade is sure to impress your family and friends. Ready in under an hour.
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Mushroom and Bacon Stuffed Pork Tenderloin
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
An awesome mixture of sautéed mushrooms, onion, and garlic is combined with bacon bits and enhanced with an assortment of fresh herbs. This delicious pork roulade is sure to impress your family and friends. Ready in under an hour.
55MINS
Total Time
$1.36
Cost Per Serving
Ingredients
Servings
6
US / Metric
Olive Oil
1/4 cup
Olive Oil, divided
Bacon
3 slices
Bacon, chopped
Mushroom
1 2/3 cups
Mushrooms, chopped
Onion
1/3 cup
Onion, Chopped
Salt
1/2 Tbsp
Salt, divided
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper, divided
Garlic
1 clove
Garlic, minced
Fresh Parsley
1/4 cup
Fresh Parsley, Chopped
plus more for garnish
Fresh Rosemary
1 Tbsp
Fresh Thyme
1 Tbsp
Fresh Thyme, Chopped
Nutrition Per Serving
VIEW ALL
Calories
259
Fat
16.1 g
Protein
25.3 g
Carbs
2.3 g
Add to plan
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Mushroom and Bacon Stuffed Pork Tenderloin
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Remove the Silver Skin from Pork Tenderloin (1). Hold your knife at a slight angle under the layer of white skin and guide it along the outer edge of the tenderloin without removing too much of the meat.
step 1 Remove the Silver Skin from Pork Tenderloin (1). Hold your knife at a slight angle under the layer of white skin and guide it along the outer edge of the tenderloin without removing too much of the meat.
step 2
Butterfly the Pork Tenderloin. 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.
step 2 Butterfly the Pork Tenderloin. 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.
step 3
Pound the Pork Tenderloin: 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. Keep covered with plastic wrap and set aside.
step 3 Pound the Pork Tenderloin: 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. Keep covered with plastic wrap and set aside.
step 4
Preheat the oven to 400 degrees F (200 degrees C).
step 5
Prepare the Stuffing. Place a large oven-safe skillet over medium heat. Add Olive Oil (2 Tbsp) with the Bacon (3 slices). Cook until browned for about 3-4 minutes.
step 6
Add the Mushrooms (1 2/3 cups) and Onion (1/3 cup); sauté for about 5 minutes or until soft.
step 6 Add the Mushrooms (1 2/3 cups) and Onion (1/3 cup); sauté for about 5 minutes or until soft.
step 7
Add the Garlic (1 clove) along with the Fresh Parsley (1/4 cup), Fresh Rosemary (1 Tbsp), and Fresh Thyme (1 Tbsp). Season with Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp). Cook for one more minute, stirring constantly. Transfer to a plate.
step 7 Add the Garlic (1 clove) along with the Fresh Parsley (1/4 cup), Fresh Rosemary (1 Tbsp), and Fresh Thyme (1 Tbsp). Season with Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp). Cook for one more minute, stirring constantly. Transfer to a plate.
step 8
Stuff the Pork Tenderloin: Spread the mushroom mixture evenly over the surface of the meat, leaving about a 1/2-inch border all around.
step 8 Stuff the Pork Tenderloin: Spread the mushroom mixture evenly over the surface of the meat, leaving about a 1/2-inch border all around.
step 9
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.
step 10
Place them diagonally in a row, keeping in mind that you need a flat surface for searing the meat in the skillet. Season all over with the remaining Salt (1 tsp) and Freshly Ground Black Pepper (1/4 tsp).
step 10 Place them diagonally in a row, keeping in mind that you need a flat surface for searing the meat in the skillet. Season all over with the remaining Salt (1 tsp) and Freshly Ground Black Pepper (1/4 tsp).
step 11
Heat the same skillet over medium heat and add the remaining Olive Oil (2 Tbsp).
step 12
Once the oil is hot, place the tenderloin in the skillet (toothpick-side-down) and sear for about 2 minutes per side for a total of 6-8 minutes in all.
step 12 Once the oil is hot, place the tenderloin in the skillet (toothpick-side-down) and sear for about 2 minutes per side for a total of 6-8 minutes in all.
step 13
Transfer the skillet with the tenderloin to the oven and bake at 400 degrees F (200 degrees C) for 18-20 minutes or until an instant-read thermometer registers at 145 degrees F (63 degrees C) in the thickest portion of the meat.
step 14
Transfer to a cutting board, brush with the pan drippings and rest for about 10 minutes before slicing into rings. Brush with any additional pan drippings for more flavor and garnish with parsley, if desired.
step 14 Transfer to a cutting board, brush with the pan drippings and rest for about 10 minutes before slicing into rings. Brush with any additional pan drippings for more flavor and garnish with parsley, if desired.
Tags
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Dairy-Free
American
Gluten-Free
Keto
Low-Carb
Shellfish-Free
Dinner
Pork
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